A variation on the Midwest’s favorite Italian dish! Still on the zoodle kick.
Today we picked the prize zucchini from our garden. It was the size of Nora’s arm! No kidding! I’m so sorry we didn’t take a picture. Nora helped run the food processor and the zoodles filled up the whole bowl. As I type, I am “sweating” 5 servings of 40 g each in the oven (see Against All Grain blog). I have 15 servings total, which I will then freeze for later meals. I also had zoodles for my dinner again tonight and will save some from the prize zucchini for the rest of the family. Our local paper just ran some good looking zucchini recipes, so the zuke fest continues!
This is a pretty simple meal, although I sometimes have difficulty making a smooth cheese sauce. I whisk and whisk but the cheese clumped up again. The problem might have been adding the cool wet zoodles to the warm sauce, causing the cheese to seize up. In any case, Nora didn’t mind some cheesy chunks in her sauce, so I’m not going to worry about. Just warning you. I will try my best again next time.
I served this with some leftover chicken thigh to round out the protein in the meal and a little carrot for a bit more carbs. Lovely meal.
40 g zucchini shredded into “zoodles”
10 g Butter
2 T Heavy Whipping Cream
10 g Romano, shredded
15 g Whole Milk Mozzarella, shredded
Melt the butter in a small saucepan. Add the cream and whisk until hot. Add the shredded cheeses, whisking constantly until smooth.
I added the zoodles directly to the cheese sauce, but maybe microwave them briefly to warm them up first if you don’t want the cheese to seize into clumps.
Scrape everything out of the pan while still warm. Let cool slightly and serve.
Note that 40 g of zucchini has 0.4 g of fiber, which is not recorded on the nutrition label.
As always, use this as a guide to proportions and recalculate your child’s meal for the brand of cheese and other specific ingredients that you use.