In the Raw – Spiralized Zucchini
My daughter got on an airplane today, kissing me good bye, and leaving me with a gigantic yellow bell pepper of which she’d eaten the end off. That’s what moms get, I guess, good-byes and half eaten vegetables.
My fiancé (now turned husband) is gone for the next three days working night shift. He left me with two pork chops, an avocado, a wheelbarrow full of zucchini and yellow squash’s, a bag of spiraled zucchini, and a bunch of limes. I’m starving! I don’t want to cook! What am I going to do?!
I did a Google search for spiralized zucchini limes and avocados. Not being one to actually read recipes, I just look at the list of ingredients and decide to make something up. It’s got to be fast. It’s got to be tasty, and it’s got to not heat up the kitchen!
This is what I came up with. It’s tasty. Fast… That would depend on your internal clock and your belly hunger.
RECIPE: Spiralized Zucchini, with Fresh Corn and Pork
4 cups of raw spiralized Zucchini squash (fortunately premade)
One ear of corn fresh or cooked kernels removed from the cob
1/2 avocado cut in quarters, 1/4 for the sauce and 1/4 for the finished meal
Protein of Choice: One Pork chop deboned, ½ cup chicken, shrimp, egg, tofu, seitan… Cut pork into small bite size pieces.
One very small onion or equivalent, diced
1 to 2 cloves of garlic
Juice of one lime
One bell pepper – slightly nibbled, cut the nibbled bit in away
2 Tablespoons yogurt drained or Greek yogurt
3 basil leaves
1 nice sprig of parsley
5 to 8 Grinds of cracked pepper
1/2 teaspoon of salt
And amount of Sirachia appropriate for your pallet
Place Basil leaves and parsley and a small blender and blend. Add yogurt and half the avocado, lime juice, Salt and pepper. Add an appropriately sized squirt of Sirachia. Blenderize all into a dressing. Season to taste. Add the dressing judiciously to the spiralized zucchini (it may make more than you need!) Add corn. Mix well.
Eat the bell pepper, while cooking. You are starving and can’t wait; eat up.
Add onion and garlic to a hot pan cook until slightly caramelized. Add pork. Heat briefly until warm.
Place the zucchini with dressing and corn on plate, top with pork chop and onions, add remaining half avocado as garnish, add a sprig of parsley, for presentation. Eat up!
The idea of raw zucchini was not appealing to me when I first read about it. Due to this, the first time around, I cook the zucchini. Don’t do this. It heats up the kitchen and it’s a waste of time, and leaves you with limp “noodles,” that really don’t justify the noodle title. I tried it again with raw zucchini. That mistake slowed the speed with which I got it to my belly, but was well worth it. The spiralized raw zucchini is not disgusting, to my surprise. It’s really nice, actually.
It’s took me 30 minutes to make, because I was busy making mistakes. With spiralized zucchini on hand and cooked pork chops, it goes very quickly, if you have an idea of what you’re going to actually do, (which I did not.) The recipe also uses very little heat and keeps your kitchen more cool in the summer.
I think it might taste really good with some apple!
Now please take about 17 squash home with you!
by Tama Cathers