Making Good Use of Garden Zucchini
Donna-Marie’s vegetable garden is seriously on steroids this summer. Her husband Lawrence had garden bed envy after his friend Ashley Gibson redesigned his last year, transforming his ground level gardens to raised garden beds. After two months of growing, the plants are almost small trees and they will soon have more zucchini and tomatoes than they know what to do with. So it’s time to start finding creative ways to use them.
Summer dining is always a time for “need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard-to-make-it”. Shrimp scampi has to be one of the easiest ways to prepare shrimp and this lighter version uses those extra zucchini as noodles instead of pasta. We like to keep a bag of frozen shrimp in the freezer just for those days when we need a quick and easy meal. You can defrost frozen shrimp quickly and safely by putting them in a bowl of lightly salted water (about 1½ tsp / litre of water.) The shrimp are served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles, aka zoodles. Using a mandoline or spiralizer is the easiest way to make “zoodles” but grating the zucchini works too. Garnish with some fresh basil or parsley and you have a perfect summer “didn’t-work-to-hard” to make it dish.