My new obsession is my Oxo Spiralizer, which turns boring veggies into noodles:
For this dish, I noodle-ized zucchini. To make the noodles, just cut the tip off the zucch, press the un-peeled flat edge to the center of the Spiralizer, and twist. I’m 99% certain that zucchini tastes better in noodle form. Especially when it’s smothered in olive oil and herbs:
2 tablespoons olive oil
½ lemon, squeezed
¼ teaspoon fresh thyme (if you use dried herbs, use less)
½ teaspoon fresh oregano
½ teaspoon fresh basil
½ teaspoon salt
¼ teaspoon pepper
Parsley for garnish (or you can skip the garnish)
Drop the zucchini in boiling water until it starts to get soft, about 3-4 minutes. Meanwhile, sauté the shrimp on medium heat in the olive oil and lemon for 2 minutes per side. Add the herbs and let the shrimp continue to sauté while you briefly drain the zucchini in a colander. Add zucchini to the pan with the shrimp and herbs. Toss and sauté everything together for another 2-3 minutes, until zucchini is at desired level of softness. Total cooking time will probably be around 8 minutes – make sure the shrimp are cooked all the way through.
Garnish with parsley and additional lemon if desired.
Makes 2 servings.