Zucchini Noodles with Herby Cherry Tomatoes, Lemon & Feta: Delicious Every Day – Anna Gare

delicious-every-day

Images and recipes from Delicious Every Day by Anna Gare (Murdoch Books) RRP $39.99

 

Zucchini Noodles with Herby Cherry Tomatoes, Lemon & Feta

  • SERVES 4 •

If wheat-based pasta leaves you feeling bloated and tired, improvise with zucchini noodles instead. I recently made this for my family to change things up and now it’s our preferred option. (You can make the noodles with a sharp potato peeler and knife but I highly recommend investing in a spiral vegetable cutter.) ” p. 108

 

3 zucchini (courgettes), about 750 g  (1 lb 10 oz)

3 tablespoons olive oil

4–5 garlic cloves, finely chopped

700 g (1 lb 9 oz) medley cherry  tomatoes, halved

zest and juice of ½ lemon

1 handful of flat-leaf (Italian) parsley leaves, chopped

1 handful of dill, chopped

1 handful of sweet marjoram  leaves, chopped

20 g (¾ oz/1 small bunch) chives,  finely chopped

120 g (4¼ oz) Greek feta cheese,  crumbled

 

Zucchini noodles with herby cherry tomatoes, lemon & feta • SERVES 4 • If wheat-based pasta leaves you feeling bloated and tired, improvise with zucchini noodles instead. I recently made this for my family to change things up and now it’s our preferred option. (You can make the noodles with a sharp potato peeler and knife but I highly recommend investing in a spiral vegetable cutter.) 3 zucchini (courgettes), about 750 g (1 lb 10 oz) 3 tablespoons olive oil 4–5 garlic cloves, finely chopped 700 g (1 lb 9 oz) medley cherry tomatoes, halved zest and juice of ½ lemon 1 handful of flat-leaf (Italian) parsley leaves, chopped 1 handful of dill, chopped 1 handful of sweet marjoram leaves, chopped 20 g (¾ oz/1 small bunch) chives, finely chopped 120 g (4¼ oz) Greek feta cheese, crumbled Cut the zucchini into manageable pieces for a spiral vegetable cutter. Make noodles according to the manufacturer’s instructions. Bring a large saucepan half-full of water to the boil. Set a large colander over the top of the boiling water, put in the zucchini noodles, cover with a well-fitting lid and steam for 5–7 minutes until al dente. Don’t overcook the noodles or they will lose their shape and break. Meanwhile heat the oil in a large frying pan over low heat. Gently fry the garlic for 1 minute, or until soft. Toss in the tomatoes, increase the heat to high and cook for 3 minutes, stirring occasionally to ensure even cooking. Add the lemon zest and juice, the herbs and season with salt and pepper. Cook for a further 3 minutes, or until the tomatoes blister and are heated through. Strain the zucchini noodles, as they retain water. Serve the herby tomatoes over the zucchini noodles, topped with the crumbled feta.

 

Cut the zucchini into manageable pieces for a spiral  vegetable cutter. Make noodles according to the manufacturer’s instructions.

 

Bring a large saucepan half-full of water to the boil.

 

Set a large colander over the top of the boiling water, put in the zucchini noodles, cover with a well-fitting lid and steam for 5–7 minutes until al dente. Don’t overcook the noodles or they will lose their shape and break.

 

Meanwhile heat the oil in a large frying pan over low heat. Gently fry the garlic for 1 minute, or until soft.

 

Toss in the tomatoes, increase the heat to high and cook for  3 minutes, stirring occasionally to ensure even cooking.

 

Add the lemon zest and juice, the herbs and season with salt and pepper. Cook for a further 3 minutes, or until the tomatoes blister and are heated through.

Strain the zucchini noodles, as they retain water.

 

Serve the herby tomatoes over the zucchini noodles, topped with the crumbled feta.

Sneak Peek: Delicious Every Day – Anna Gare

delicious-every-day

Delicious Every Day

Anna Gare

Murdoch Books

ISBN: 9781742663906

I received this inspiring book in the mail yesterday. The synopsis states :

Learn to cook delicious food every day with Anna Gare’s delicious new cookbook that is mostly healthy, always tasty.

One of Australia’s most popular television cooks, Anna Gare, knows a thing or two about balancing a busy life with the need to serve up delicious, healthy food for the whole family, every day. In Delicious Every Day, she shares her absolute favourite go-to recipes: food to feed a crowd and to keep you and the rest of the family ticking over. There are solutions to midweek dinner dramas, such as Japanese salmon with miso broccoli and brown rice, one-pot stars such as herby chicken casserole on pearl barley, and ideas for salads and easy sides that are so good they’ll steal the show. Then you decide whether to be naughty or nice when it comes to dessert: Mexican spiced chocolate torte vs banana chia and almond cake with honeyed labne? Including a chapter on full-flavour no-fuss ideas for party food, Delicious Every Day contains the family recipes you’ll come back to again and again.”

I agree- this is a keeper – a book to add to the kitchen library with many recipes that I will use again and again. (And a hint – this is the perfect house warming present for those new to cooking for themselves- the recipes are easy, scrumptious and there are ideas suitable for all occasions – salads to share, breakfasts, onepot meals, party tricks…).

Tonight I made (with the ingredients I had on hand) Chicken Provencale p.124  Seconds were required, it was so good – and the leftovers have already been allocated for husband’s lunch tomorrow !

Chicken Provencale