Zucchini Noodles

My favorite vegan/raw food restaurant does a mean zucchini noodle dish that I'm super into.  So, when I dumpstered 5 zucchini and didn't feel like making zucchini bread or ratatouille, I decided to try making zucchini noodles for the first time instead.

<u>Ingredients:</u>
- 4 zucchini
- flavorful sauce of some sort (I used my pesto cream sauce recipe, but substituted peanuts and a little sesame oil in my pesto instead of cashews, since that's what I had)

Zucchini noodles are painfully easy to make.  There are cool contraptions you can buy to make it look more like pasta, but you basically just need a vegetable peeler and some time to accomplish a more fettuccine-type noodle.  You peel the skin off, then just keep peeling around the whole zucchini longways until you get to the seeds at the core.  At that point, you can cut the core up for a salad, stir fry, or ratatouille so you're using the vegetable in more ways than one!

Once you've made the zucchini noodles according to the directions above, you can make up some kind of sauce (I made a pesto cream sauce to keep it in the raw food category.  If you're vegan, you could just do pesto plus a tomato or something).  It's a pretty flavorful dish.

One thing to mention, though - the zucchini noodles lose their moisture if you salt them and leave them in the fridge over time, so try to eat them all up after one or two meals or they can get kind of gross...

Items not dumpstered or donated: cream, sesame oil, garlic