Zucchini Noodles

This is not a new trick but with gardens in their final moments you may find yourself with an awful lot of zucchini just as cool weather recipes beckon.  Substitute zucchini "noodles" for egg noodles and papardelle in stews, spaghetti dinners and soups. 

All you need is a vegetable peeler to get started  If you like the results, look for some of the slicers coming out of Asia and Europe where vegetable pastas are so popular that traditional wheat pasta manufacturers are starting to offer them.  Here is is a shredder I bought in a Korean grocery several
years ago that makes thin oval zucchini noodles.

To make a great noodle using a vegetable peeler, wach the zucchini and start peeling.  As you near the seeds, turn the zucchini to start a freash side.  A small zucchini will yield about a cup of peeled noodles.   Boil a pot of salted water and place the zucchini in the hot water.  Lower the heat and simmer 45 seconds, until the zucchini is limp.  Use it to repalce all or some of your noodles.  Enjoy it cold douced with a light rice vinegar as part of a salad with other greens or grains.