As part of my hot-weather-inspired aim to replace calorie-dense grains with fresh vegetables (or what is now fashionable to call “slow-carbing”) more often, I made “zucchini fettuccine” on Sunday.
I realized only in recent weeks that some zucchini (西葫芦, xihulu) can be found for quite cheap over here, if you’re willing to give up your notion of them being dark-skinned vegetables. I got 2 of the pale-skinned ones, wrapped in way too much packaging (tray + foam netting around each one + plastic wrap), for 3 RMB at Carrefour. The dark green variety can be found at the Avocado Lady for 3-4 RMB each.
There are several ways to render zucchini into noodle strips, but the only useful tool I had was a vegetable peeler, so that’s what I used, resulting in a fairly wide cut. After peeling off the outer layer, I peeled down the length of the zucchini…
…and stopped when I reached the seed-heavy centre for fear it’d mess with the texture and add too much water. I saved the “cores” of the vegetable for a later meal.
After tossing the strips with some salt, I let them “sweat” for 15 minutes in a colander. Liquid collected in the bowl underneath was discarded.
Some recipes suggested boiling the “noodles”, some suggested frying, some didn’t say to cook them at all. Because the strips were so thin, I decided just to cook them on a pan. I first fried a few cloves of garlic in butter, then added the zucchini, spreading the noodles evenly on the pan. Seasoned with salt and black pepper, then got the noodles out after about 2 minutes.
The sauce was a resurrection of discarded veggies from the previous day’s vegetable stock production: 2 cups of boiled carrots and onions puréed with 2 tbsp canned pasta sauce.
Very orange, but holla at the beta-carotene.
Here’s a shot of the final vegetable-on-vegetable action. Not sure why the sauce in this one looks redder than the one above, but natural lighting ftw.
The zucchini fettuccine was very tasty! While it didn’t quite attain the chewiness of boiled pasta, it had the familiar slurp and a pleasant crunch. If I had boiled it for a minute before putting it on the pan it would’ve softened up much more, but I found the crisp texture refreshing. The garlic, salt, and butter were key to lending it the aroma and flavours of something far more decadent than zucchini. I only used two zucchinis (minus the seeded core) for two people, but we could’ve easily each done with twice — or even thrice — the amount. While it worked well with the sauce as a light, simple dish, it could also be great in a creamier sauce, perhaps with some sautéed button mushrooms?
Aahh, I love pasta. It’s among my favourite carbs and one of those foods I can keep eating and eating as long as it’s in front of me… which drives it easily into the realm of guilty pleasures. So I’m happy to now have a way to make my pasta and eat it too. As much as I want. Heh.
(Oh, and I learned of the existence of mandolines and julienne peelers a few days ago while looking up instructions for noodling zucchini. That must be how restaurants churn out 青椒土豆丝 (green pepper and potato strips) and carrot/cucumber matchsticks for cold dishes like they were nothing! Ahh!!! To think all this time I was trying to achieve those juliennes with a kitchen knife! Mandolines look a bit scary and hard to clean, but I’ll gladly settle for a julienne peeler, which I’m now resolved to acquire at all costs (well… ideally under 25 RMB).)
Recipe to come when I’ve tried this out a few more times…