If you’ve been here a while, you know I cooked my way through the cookbook Yum & Yummer. If you have no idea what I’m talking about, I suggest looking at those posts because there were a lot of tasty recipes. You can check out everything in the category by the same name (Yum and Yummer). But, I am now starting a new challenge. I don’t know if it’s really a ‘challenge’ but I want to call it one haha.
What I will be doing is having a different main ingredient each week and sharing three recipes highlighting that item. Some recipes will be my own creations but I will also make things that I find online. And of course, I will add the link so you can make them too. All the posts in this challenge/series will be under the category “1 item, 3 ways“.
Week one is zucchini (aka courgette). They are coming in season now so it is the perfect time to show you a few ways to use them. The first recipe uses a technique that has become pretty popular over the years – spiralizing. I made zucchini noodles (aka zoodles). Once I had lots of beautiful zucchini strands, I actually broke them up a bit because some were very long. Side note: you can make this recipe and keep the zucchini raw for more of a salad or you can cook it, I did the latter.
This was such an easy, light lunch. You could take it a step farther and add some sliced sausage or chicken, for protein. It just always amazes me when a dish with so few ingredients turns out so well.
Make sure you check back tomorrow and friday for the other zucchini recipes! 🙂
- 1 zucchini, spiralized into noodles
- 1 tbsp olive oil
- 2-3 tbsp prepared pesto (any variety will do, I used kale oregano pesto)
- 1/4 cup fresh or frozen corn kernels
- salt and pepper, to taste
- chili flakes, to taste
- Heat olive oil in large pan. Add zoodles and cook, stirring occasionally, until beginning to soften and get brown.
- Mix in pesto. Adjust amount depending on how saucy you like it. Add corn, as well as seasonings, to taste.
- Serve hot.