Tuscan Zucchini “Noodles” with Sugar Snap Peas
Spice Profile: basil, fennel, garlic, onion, oregano, red chile flakes, rosemary
This is a great way to enjoy zucchini! Lots of options and loads of flavor!
Spice Profile: Tuscan Spice: Basil, Fennel, Garlic, Onion, Oregano, Red Chili Flakes, Rosemary.
Wash up and take the ends off two small/medium zucchini. Cut lengthwise into quarter inch steaks. Using a vegetable peeler “peel” the zucchini into pretty ribbons. If the center is seedy than you can just leave it out. Chop up 3- 4 garlic scapes or 4 cloves garlic. Pull the tails off a good handful of sugar snap peas and coarsely chop. Add the zucchini ribbons to a large heated pan with some olive oil. Add the spice packet (2 tsp Stock+Spice Tuscan and mix well. Cook over low/medium heat stirring occasionally until tender, about 6 minutes. Add 1 TBS balsamic vinegar and mix well. Set aside. Add some olive oil to a sauté pan and heat over medium/low. Add garlic scapes, (or garlic), and sugar snap peas. Sauté stirring often for about 4 minutes, stop before the garlic browns. Remove from heat. Plate the zucchini noodles and top with peas and garlic and plenty of grated parmesan cheese. Salt to taste and enjoy!!!
