Zucchini Linguine

  • zucchini linguine
  • 2 Medium-sized Zucchini
  • Olive oil
  • 1 Medium Onion, Chopped
  • 2 Cloves Garlic, chopped (more or less depending on taste)
  • 2 Carrots, shaved into long strips w/ vegetable shaver or grater
  • 1 cup Shiitake Mushrooms
  • 1 Ear of Corn, slice corn off cob
  • Fresh, or dried, Herb mixture (parsley, basil, marjoram, rosemary, celery seed, red chile)
  • 1 tsp. Grated Lemon Peel
  • 1 pint Cherry Tomatoes
  • Sea Salt and Pepper
  • Feta or Fresh Grated Parmesan Cheese (optional)

With a grater or mandolin, grate the outer part of the zucchini into long strips. Save the seed section for another use. Bring water to a boil in a pot and blanch the zucchini for 30 seconds. Drain and place in a bowl. Drizzle with olive oil.

Cut cherry tomatoes in half, lay them out on a baking sheet, drizzle with olive oil & a sprinkle of sea salt. Roast in the oven for about 15 minutes. (may vary depending on oven, so keep an eye on them)

In a pan, heat olive oil over medium. Add onion, garlic, mushrooms, and carrots. Saute for 6-7 minutes, until veggies begin to soften. Add corn. Season with herbs, sea salt & pepper. Saute for 3 minutes longer.

Pour over zucchini and toss together. Place roasted tomatoes on top. Finish off with a sprinkle of cheese.

Serves 4 as a meal, 6-8 as a side dish.