Wednesday, August 12, 2015

Zucchini Abundance

We have a few zucchini plants and they are starting to come due and have to be checked daily before they take over the yard with a surprise 7 pound fruit. I like to pick them so they still fit in my Vegetti but we rarely catch them in time. Last night we had a lot of leftover salmon and a few zucchinis so I got to work.

I used what tools I had and cut 2 large zucchini into noodles and sauteed them in olive oil with 3 cloves of garlic and a pinch of salt. Meanwhile I chunked up the remaining salmon and added it to the pan. Tossing and keeping it all moving, I added about 1/2 cup of cream and 1/2 cup shredded Fontina to the pan and made a quick savory sauce. Into bowls with a sprinkle of Parmesan and we were in business.  The sauce thickened up with the cheese by itself despite the water let loose by the zucchini. A quick and easy meal, relatively healthy depending on your views of cream and cheese.

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