We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!
Zuccaghetti
MissySchwab
Posts: 529 Member
Serves 4
8 small zucchini (about 2 lbs)
1 tsp salt
3 tbs tarragon leaves
2 tbs fresh lemon juice
3 tbs olive oil Can cut down to 1 with no issues )
1 cup cream(1/2 &1/2) (can puree low cal cottage cheese or ricotta with skim milk to make 1 cup and until smooth)
3 tbs chives, minced
fresh ground black pepper
1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain for 1/2 hour. Then, rinse , and squeeze and towel out the excess moisture. A salad spinner can work.
2.In a blender, put the olive oil, lemon juice, tarragon leaves and cream.
3. Blend until creamy and all the ingredients are fully incorporated into a creamy dressing.
4. Toss the zucchini with the sauce (amount determined by taste).
5. Sprinkle with the chopped chives. Grind pepper over mixture to taste.
8 small zucchini (about 2 lbs)
1 tsp salt
3 tbs tarragon leaves
2 tbs fresh lemon juice
3 tbs olive oil Can cut down to 1 with no issues )
1 cup cream(1/2 &1/2) (can puree low cal cottage cheese or ricotta with skim milk to make 1 cup and until smooth)
3 tbs chives, minced
fresh ground black pepper
1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain for 1/2 hour. Then, rinse , and squeeze and towel out the excess moisture. A salad spinner can work.
2.In a blender, put the olive oil, lemon juice, tarragon leaves and cream.
3. Blend until creamy and all the ingredients are fully incorporated into a creamy dressing.
4. Toss the zucchini with the sauce (amount determined by taste).
5. Sprinkle with the chopped chives. Grind pepper over mixture to taste.
0
This discussion has been closed.