Courgette, zucchini, whatever you prefer to call this bland and innocuous vegetable...this monster sneaked by me. (I call them zucchini, because then I can shorten it to zuc. You can't say "courg", it sounds silly.) Anyway, usually I spot them in time to pick them before they become monsters, but the occasional rebel hides in the foliage, growing unseen. You can't tell the size from the photo, but it's as big as my forearm.
I briefly considered putting it in the compost, but I couldn't bear to waste it so I decided to make zucchini noodles. I Googled "zucchini ribbons", just out of interest, and came across this brilliant tip: using a box grater as a mandoline!
|This isn't me. I don't have blue nail polish.|
I tried it, and it works well. Fast and efficient, and better than a mandoline or a julienne vegetable peeler. I found this tip on a gorgeous cooking blog called Top With Cinnamon, and spent quite some time reading the recipes and admiring the photographs. Here's the link to her recipe for zucchini spaghetti.
So I crushed some garlic and warmed it in some olive oil, added the noodles and a little lemon juice and a tablespoon of pesto and cooked them for a few minutes until the noodles were soft. I served the "pasta" with chopped cherry tomatoes, basil leaves, and a grating of parmesan on top. Given how bland zucchini are, it wasn't half bad and cost next to nothing.
|Definitely not a lettuce|