Zucchini Pasta
by Stacey Amagrande
1 large onion, sliced thin
2 zucchini, julienned
3 cloves garlic, sliced very thin
2 tbsp parsley, minced
1 tbsp lemon zest
3 tbsp cooking oil
Salt and pepper
1
Heat 2 T of oil in a large pan; add onions season with salt and pepper. Cook over medium low heat, stirring often until onions caramelize. Be patient this takes 8-10 minutes at least, and this step really makes the dish! If the pan gets dry add a little oil.
2
Once caramelized add the garlic and zucchini and cook 3 min more. Taste and adjust the seasoning if needed.
3
Finish with the lemon zest and chopped parsley! This makes a wonderful vegan, main course. Great add- ins: sun dried tomato, pine nuts, saute’ mushroom, artichoke hearts.
Ingredients
1 large onion, sliced thin
2 zucchini, julienned
3 cloves garlic, sliced very thin
2 tbsp parsley, minced
1 tbsp lemon zest
3 tbsp cooking oil
Salt and pepper