Zucchini is a type of vegetable from Italy, although many people call it a Japanese cucumber, which is similar in shape to a cucumber. Zucchini also has more than a third of daily vitamin C and about 10 percent of the five additional vitamins and minerals for the body. There are many dishes made using zucchini ingredients, one of which is zucchini vegetable noodles called zoodles, which are suitable for summer.
It’s easy to make it too, no special equipment is needed, you can use a vegetable peeler to cut the noodles quickly in just minutes and be perfectly shaped. The following is the recipe quoted from japantoday.com.
2 large carrots, peeled
2 teaspoons of olive oil
1 clove of garlic, chopped
2 tablespoons of lemon juice
2 tablespoons of baked pine nuts
28 grams of parmesan cheese, shredded into pieces with a vegetable peeler
Lemon or fresh herbs for decoration, optional
Freshly ground black pepper
How to make
Use a vegetable peeler to cut zucchini until it is long and thin (like noodles). (You may have leftovers from each vegetable that must be used for other purposes.)
Heat olive oil over medium heat in a large saute pan. Add the garlic and saute for one minute, until it’s fragrant. Add zucchini in the form of a ribbon, a little salt, and stir. Add lemon juice and cover with a lid in just one minute (or longer if you want very soft zucchini noodles). Remove the cover, and lift it from the heat.
Serve on four plates, sprinkle on top with pine nuts, parmesan cheese, black pepper and lemon peel or a fresh concoction, if desired.