Monday, July 15, 2019

Zoodle Scampi (Summer Squash, Garlic, Olive Oil and Butter)

I really don't eat much seafood folks, but I ~do love~ olive oil, butter and garlic:@) So when my son brought me some beautiful yellow squash from his garden I thought I'd try a simple Zoodle Scampi. Oh boy, that was a good idea! Is there someone in your life that says he doesn't care for zucchini? This scampi might just change his mind, it has a ton of flavor and cooks up in no time. This would be perfect with grilled or rotisserie chicken, but I grabbed a fork and called it a light vegetarian lunch. Tip: When I want garlic to be a primary flavor I like to use my garlic press.

Zoodles are great for low carb, but if there's room in your diet for some pasta too, 
go ahead and make this a Zoodle-N-Noodle side dish:@)

Zoodle Scampi
For each 6-7"-ish crook neck squash or zucchini, zoodled:
onion, a few very thin slices
drizzle of olive oil-maybe 2 tsp
pat of butter-maybe 2 tsp
garlic, a large clove-either minced or pressed-I used my garlic press
a couple shakes of crushed red pepper
S&P to taste
fresh parsley for garnish
  1. Heat olive oil and butter in skillet, add onion and cook slowly until translucent.
  2. Add garlic and crushed red pepper, cook for a minute.
  3. Add zoodles and a hearty pinch of S&P.
  4. Cook until desired level of doneness. I like my squash to still have some bite so I only cook it for a couple minutes. 
  5. If you feel it needs a little more butter when done... um, add it:@)
  6. Sprinkle with parsley and serve.
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