Courgette Allioli {zucchini noodles in garlic olive oil}

Do you love pasta?  We do!  Want a healthy substitute with really pronounced & full flavors? We Do!  This is the perfect dish - you can make as a main dish or a side.  The "noodles" are easy to make - even if you don't have a spiraling tool.  A vegetable peeler works just a great - cutting the zuc lengthwise into long ribbons...I used my potato spiral peeler/apple peeler (I just needed to adjust the blade once after the initial pass through with the blade. Most people toss their "middle/cores" but, I chose to cut mine up in bite sized pieces and add to my dish. Easy, Fresh, full of Flavor! ~Enjoy! Diane 

Courgette Allioli

Ingredients: 

Zucchini, two smaller sized ones feeds 2 people for a lunch 
Tomatoes, I used a handful of my ripe super sweets from the garden
Garlic, Minced
Dill weed, fresh if you have it
Olive oil
Sea salt 
Course ground pepper

Directions: 
Prepare your zucchini noodles, wash and cut ends off - use a vegetable peeler to peel into long strips (you can remove skin or leave on, I leave mine on.)  Pour about 2 Tbs of olive oil in large skillet, add in minced garlic and cook on medium heat until garlic is fragrant (but, not burned - scorched garlic is very bitter tasting) Add in tomatoes and larger zucchini rounds (from the core) and cook approx 2 mins, add in all the zucchini noodles and toss to coat, cook approx. 5 minutes over medium heat, add in dill weed with salt and pepper to taste.  Toss to coat well and serve warm. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home