Zucchini pasta is not only inexpensive dish to make thanks, to being so copious in summer, it’s also an incredible source of potassium at 500 mg per zucchini. The secret to make good zucchini pasta is to let it dehydrate so it’s not mushy ( no need to use dehydrator- just plain old air works) for at 12 hours. I like to spiralize in the am and keep them in my sunroom which is cool. I add fresh herbs,a dash of garlic powder and sea salt garlic powder. Dinnertime comes around and it’s already ‘al dente’ and you just saute for 3 minutes in evoo. Do note that raw zucchini can hamper digestion for some folks, so make sure it is fully cooked.
Another trick is to make a BIG batch of zucchini pasta as it really benefits from drying out and can easily last in the frig in a tupperware container for a week. I make a big batch on Monday and have some on Thursday, Saturday and Monday! This makes your summer dinners, oh so easy!
