I've been known to eat some really odd things for lunch. I went so far as to start a weird lunch competition with my friend, Jon, but sadly he's a sore looser and gave up.
It's not unusual to hear from behind, what is that you're eating? Yep, that's right. I'm avocado-scooping whilst tomato-biting, in between banana-nibbling. This skill has been polished through years and years of experience and began when I was just a little peanut.
I remember my teachers in elementary school remarking about my thermos full of chicken and sausage gumbo with a side of my favorite Tony's boudin. Can you picture miniature me, surrounded by kids with their PB&J's and those famous Lunchables, shoveling in last-night's crawfish etouffee and fried okra? I was a well-fed and adventurous kiddo.
Nothing's changed. Yesterday, coworkers were intrigued (to say the least) by the lunch I packed for myself. Confused as to why my "pasta" didn't have a sauce and inquiring about the green ends and specks on the "fettucini." When I explained that my lunch wasn't in fact real pasta, they were more than surprised to hear that it was zucchini.
I love this dish for many reasons. It's incredibly versatile and can be made with a variety of seasonings and sauces. It's light enough for a quick lunch and can easily be made to a dense and filling dish for dinner. It can be made warm or served as a cool "pasta" salad. For now, my favorite lunch variation is super-garlicky and accented with oregano.
Lemon Oregano Zucchini Pasta
1 large zucchini squash,
juice of one lemon
1/8 teaspoon oregano
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons minced onion
1/2 teaspoon minced garlic
- Using a julienne peeler, (or a sharp knife and a lot of patience) finely peel your zucchini into thin strands into a large bowl.
- Add the juice of one lemon and mix with your hands (because it's fun to play with your food).
- Finely chop the onion and garlic and mix into "pasta."
- Sprinkle in salt, pepper and oregano. Refrigerate and serve!