Zucchini Vermicelli Toss Recipes

ZUCCHINI NOODLES WITH BASIL, LIME, AND GINGER

Steps:

• Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
• Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

VERMICELLI SALAD WITH RED PEPPERS AND ZUCCHINI

Steps:

• Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
• Add garlic, stirring, until limp.
• Remove and discard garlic.
• Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
• Stir in sugar, when dissolved, add vinegar.
• Remove skillet from heat and stir in soy sauce.
• Transfer to a storage bowl and refrigerate for several hours or overnight.
• Remove from refrigerator about 30 minutes before using.
• Cook vermicelli; drain and place in a large bowl.
• Add zucchini-pepper mixture.
• Toss to mix thoroughly.
• Ladle onto large salad plates or in shallow soup bowls.
• If desired sprinkle with toasted sesame seeds.
• Serve with Italian bread sticks.

SPINACH VERMICELLI

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the spinach, lemon juice, tarragon, salt and pepper; saute for 2 minutes or until spinach is wilted. , Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.

ZUCCHINI AND NOODLE SLICE

Steps:

• 1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
• 2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
• 3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

ZUCCHINI-VERMICELLI TOSS

Steps:

• Boil large pot of water.
• Add some salt to the water and boil pasta.
• 2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked.
• Drain in a colander.
• While pasta is cooking, heat oil in a small skillet over medium heat.
• Add garlic and cook until just starting to turn golden.
• Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl.
• Toss to coat and serve immediately.