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“.

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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! 🙂

Ingredients:

• 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

Directions:

1. Heat olive oil in large pan. Add zoodles and cook, stirring occasionally, until beginning to soften and get brown.
2. Mix in pesto. Adjust amount depending on how saucy you like it. Add corn, as well as seasonings, to taste.
3. Serve hot.