A Quick Summer Supper




photo credit Janie Maxwell

Zucchini Zoodle and Tomato Sauté

 

Yields: 4 Servings

2 med zucchinis, cut using a spiralizer (called zoodles)

2 Tbsp extra-virgin olive oil

1 clove garlic, minced

1 cup cherry tomatoes, halved

¼ cup fresh basil, julienne strips

4 Tbsp shaved Parmesan or Asiago cheese

Spiralize the zucchini. Choose a setting that resembles pasta noodles. Place zoodles on a paper towel and pat dry before cooking.

Add olive oil to large sauté pan. Heat gently and add garlic. Sauté until tender, do not brown.

Add zucchini and sauté until tender, about three to four minutes.

Add tomatoes and stir until tomatoes are warm. Remove from heat and add cheese and fresh basil.

Serve immediately.

 

Janie Maxwell, MS, RDN, LDN, is the executive director of the Illinois Farmers Market Association (ILFMA), which supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.

 

 

Edit ModuleShow Tags

More from Natural Awakenings

A New Tasty Recipe Using Quinoa

This mushroom fennel quinoa stuffing still has the great nostalgic feel of stuffing, but is completely gluten-free and protein-packed.

Recipes from a Farm Kitchen

The sweet, fall carrots and beets make a great salad to celebrate the rich soil where they were grown, and the spinach frittata reminds me to prepare more recipes for winter spinach harvests to come.

Fall Flavors of Squash and Cranberry

Buttercup squash is a variety of winter squash providing a high dose of vitamin A and C, great for protecting the eyes and fighting off germs during flu season.

Enjoying Okra this October

This month’s recipe is for okra. Okra isn’t the most common vegetable, but it’s in season now at local farmers’ markets.

Recipes from a Farm Kitchen

Make Every Day a Healthy Day

Add your comment:
Edit ModuleShow Tags

See More »This Month

Fun Summer Activities at the A.R.E.

To celebrate the end of summer, the Association for Research and Enlightenment (A.R.E.) will hold an End of Summer Holistic Fair from 10 a.m. to 4 p.m., August 4, in Des Plaines.

Beautiful Jewelry That Heals

Nors Beatriz, owner of Mojo Owl and NowStudio, will exhibit and sell crystals and jewelry at the Chicago Michelada Fest from noon to 10 p.m., July 7 and 8, at 1000 W. Cermak Road, in Chicago.

Organic Gardener Ed Kugler

For Highland Park native Ed Kugler, a new idea is always growing, whether to teach high school students to grow produce with no chemicals, offer adults an easy way to get healthy food or spread his organic message at local festivals and parades.

Mid-Summer Veggie Recipes

“I made this dip for our CSA event last year. Pair this dip with sliced kohlrabi, zucchini, early carrots and radishes for a cool summer vegetable platter,” says Jen Miller, of Prairie Wind Family Farm, in Grayslake.

Breaking Bread with Local Grains

Ellen King, head baker and co-founder of Hewn Bakery (HewnBread.com), in Evanston, missed eating the really good, rustic European breads found in European bakeries after moving back to the Chicago area.

Summer Mold

Low-pollen time in Chicago runs from July to mid-August, allowing most allergy sufferers a chance to recover before hay fever season, but mold counts are less predictable and can vary greatly each day.