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Summer in the garden usually means zucchini galore! Here is Julie's fun and healthy twist to use some of it up! ( I need to get one of those Spiralizers!)

Zucchini Pasta and Garli Garni

Tools Required:

Zucchini PastaSpiralizer (Williams Sonoma) or a Mandolin

3 Firm Zucchini
2 Firm Yellow Squash
1 Tablespoon Garli Garni
14,5 oz. can Chicken Broth (low sodium is okay)
1 large Yellow Onion - rough chopped
1/2 cup Good Grated Parmesan Cheese
(Optional - 1 teaspoon Red Pepper Flakes)

Cut Zucchini and Yellow Squash with a Spiralizer or Mandolin. Set aside.

Put Chicken Broth and onions and Garli Garni (+ optional red pepper flakes) into a 3 quart pan with lid. Bring to a boil and reduce heat and cook covered until the onions go clear and the "sauce" starts to thicken slightly. Add the Parmesan Cheese to the Broth and stir. Quickly add the Zucchini and Yellow Squash and toss with tongs until the veggies are coated well with the sauce. Serve immediately. This can be a side dish to any protein that is BBQ'd or eaten as a "Pasta" main dish by itself.

This dish can be altered with any other kind of veggies you want. You can cook Broccoli Florets, Colored Peppers, Sun Dried Tomatoes (in oil or dried). You can add cooked chicken or shrimp or beef at the end of your cook time.


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