in season :: zucchini

Truth #1 :: Anyone who has ever been a gardener or lived in the vicinity of a gardener, knows that when zucchini are planted...they are plentiful. Gardeners are notoriously generous with zucchini...so when five large zucchini showed up in our CSA box, I should not have been surprised. Likewise, when the following week brought five more!  :)

Truth #2 :: I don't like single use gadgets. There is a whole series in this space lauding the merits of multifunctional items in my kitchen. 

I made zucchini bread (yum!), but it only uses up one (!) zucchini at a time. 

Truth #3 :: I had been intrigued by zoodles a number of times in the past + had even scouted out which (compact/less expensive/less complicated) spiralizer I would choose. I know that my tribe likes spaghetti squash (Julia even asked for it as her birthday meal once upon a time), these noodles would be a great gluten-free noodle alternative...they would be nutritious...the spiralizer is compact...and I had a lot of zucchini! So...I decided that it was time. (I was even able to find the one I wanted at the grocery store!)

Truth #4 :: We like zoodles a lot! I've made this dish twice in a week (+ those zucchini in the top picture are the ones we still have left)! I'm not at all sad about adding this little gadget to my kitchen. (This is not a recommendation to go out + buy anything...just relating my experience. This recipe is just as good with spaghetti squash!)

Zoodles + Sauce
serves 4

2 zucchini (spiralized)
2 tomatoes (chopped)
chick peas
onion (chopped)
garlic (minced)
salt
cayenne
2 spoonfuls of besan/chickpea flour (optional- to thicken)
pepper jack cheese (grated)

Sauté zucchini in a bit of olive oil for a few minutes over medium heat. Move zucchini to bowls. Add other ingredients (minus the cheese) to the pan with a little olive oil. Stir until thickened. Assemble + enjoy!

We enjoyed some leftover zoodles for lunch the next day with these simple toppings.

Love, 
Jane