Yes. Fall has technically started. But that doesn’t mean our CSA has stopped bringing us the goods. On a spiritual level, we’re totally ready for everything roasted, braised, and spiked with nutmeg, but we’ve still have lots of beautiful late-Summer produce on-hand. Our favorite way to deal with this bounty (so we can make room for the on-coming pumpkins and pommes) is to eat it. All together. All at once.
Zucchini noodles (which we refuse to call “zoodles,” because we’re not fucking toddlers) will never be as heavenly as wheat noodles, but they are a solid compromise between carb coma and salad. They are neutral enough to stand up to your zingiest sauces, but still sturdy enough to pile on the toppings, and they don’t expand in your stomach– which means you’ll have plenty of room for dessert.
We paired our zucchini noodles with Chimichurri, an Argentinean sauce similar to pesto that doesn’t fuck around. Full of lemon, parsley, and garlic, it brings huge, bright flavor that’s as good on a pile of greens as it is on a slab of grilled meat. This recipe is a keeper. Literally. Freeze a little jar and break it out for a hit of Summer in February.
- 1 ½ fresh Parsley
- ¼ cup Lemon Juice
- 2 tbsp Red Wine Vinegar
- 2 cloves Garlic
- 2 tbsp Dried Oregano
- 2 tsp Red Pepper Flakes
- ⅔ cup Olive Oil
- Salt and Black Pepper, to taste
- 2 Zucchini, about 8” long and 1 ½ inches in diameter
- 1 ear fresh Sweet Corn (or, like, some frozen. no judgment)
- 1 tbsp Olive Oil
- a handful of Cherry, or little heirloom Tomatoes
- 8 oz Shrimp, shelled and deveined
- Toss the Parsley, Lemon Juice, Vinegar, Garlic, Oregano, Red Pepper Flakes, and Olive Oil. Give it a whiz, until it forms a not-completely-smooth sauce. Add Salt and Pepper, to taste.
- Wash your zucchs well and julienne into long strips, with their skin still on. We use a mandoline to get the job done, but julienne peelers and “spiralizers” will work, too. Toss with just enough Chimichurri to coat the “noodles” well and set aside.
- Husk the Sweet Corn. Blanching is optional. Cutting the corn from the cob is a must. (freeze the cobs to make rad corn stock!). Set aside in a separate bowl.
- Heat, over a medium-high flame, 1 tbsp of Olive Oil in a large skillet. Halve and sear the Tomatoes (cut side down, duh) until just golden. Set aside with the Corn.
- In the same pan, sear off the Shrimp until pink and opaque: about 1 minute on each side. Season with Salt and Pepper, and set aside with the Tomatoes and Corn.
- Add the dressed Zucchini to the still hot pan and toss until warm– about a minute– and check for seasoning. You don’t need to do anything but hardly heat them; over-cooking will make for a watery, but still tasty, pile of veggies.
- Off of the heat, add the Tomatoes, Corn, and Shrimp, and an extra drizzle of Chimichurri, if you’re feeling feisty.