It seems a bit early this year.  But they’re here…as faithful as the migration of Monarch butterflies or the sound of fireworks on the fourth.  The zucchini have returned.  I get a share of vegetables each week from my wonderful, organic farmer and my crate had four of these lovely, fresh, versatile gourds.   No one else in my family was nearly as excited as I was.  That’s because they know what’s coming.  Zucchini in everything. 

I can’t help myself.  I love that a zucchini can be shredded, chopped, grilled or turned into long ribbons for a zucchini pasta.  Last year I challenged myself to use zucchini at dinner for an entire week.  My family was loving it…NOT.  By the end of the week I was pretty adept at hiding it.  Even my ten year old couldn’t find it in the turkey burgers.   

Zucchini isn’t as nutrient dense as some of the winter squashes with their deep yellow and orange colors.  But zucchini does offer a host of vitamins, minerals and fiber.  Some of these include magnesium, Vitamin A, Vitamin C and folate. 

 This recipe is an “in your face” zucchini preparation.  That’s because I won’t have to start hiding it for another couple weeks! But my husband ate all of his and that is a good sign of a winner recipe.

Lemony Zucchini Pappardelle

This is easy, quick and lemony

1 clove chopped garlic

1 Tbs. olive oil

2 cups very thinly sliced long zucchini ribbons (pappardelle)

1 Tbs. lemon juice

1 tsp lemon zest

large pinch of parmesan

Pinch of coarse sea salt and grind of pepper

 Quickly sauté garlic in olive oil in skillet over med/high heat.  Add the zucchini and quickly stir just until al dente.  Add lemon juice, zest,  pepper and parmesan.  Serve immediately.

This is also posted at:  Real Food Renegade Fight Back Friday and Vegetarian Foodie Friday