Ingredients for zucchini ribbons
We served this recipe with a rich, creamy white sauce!
- Zucchini
- Olive oil
- Butter
- Fresh garlic
- Whipping cream
- Parmesan cheese
- Cayenne pepper
- Salt and pepper
- Basil
- Fresh tomatoes
Friends, are you enjoying summer?!
“Summer will end soon enough, and childhood as well. ”– George R. R. Martin.
So very true. In a blink of an eye, summer will be gone. Our kids are grown and gone. Paul and I are true empty nesters. We are thrilled for our children, but it’s undoubtedly a bittersweet moment for us.
While I do miss our garden, which we had for ten years in Medford, it’s very convenient to go to the Farmer’s Market and get fresh produce, or to sign up for a local CSA box!
Continue reading if you’ve been eating zucchini noodles, also known as ribbons, for years.
How to Make Zucchini Noodles with a Peeler Recipe
Enjoy your favorite alfredo sauce with these simple, summertime zucchini noodles, a great alternative to any pasta dish! Yay for summer and this delicious recipe!
The first thing you need is a good peeler. Here is the one that we use: OXO Good Grips Swivel Peeler.
Buy one, HERE.
Use a hand held spiralizer
A hand held spiralizer is my second favorite method. This is the one I have. It’s even more like a giant pencil sharpener; you twist the zucchini into it and zoodles come out the other end. You have to use some force but it’s really not to bad once you get into the rhythm of it.
You can’t beat this one for storage space. It fits neatly in a drawer next to your peeler for potatoes.
The Kuhn Rikon handheld one that I have is $17-20, but there are other handheld ones on the market that are cheaper, like this Veggetti one ($8) or this Oxo Grips one ($15). They all have pretty good reviews.
