Zucchini Noodles

Yes here comes the garden.  This was dinner Saturday night.  Steak, garden beans and zucchini noodles.  The steak was from a local farmer but the vegetables are all mine.  The fruit of my labor.  The first ones are the best.  So many ways to deal with this great summer squash.  For this recipe you want the medium large zucchini, not those huge ones you make bread with.  You know how zucchini is, if you turn your back on it you swear it wasn't there yesterday and today OMG!  Where was that hiding.  Its looks like something from a sci-fi movie like the alien zucchini thingy.  I try to pick most of mine small and petite to medium.  However, every now and then you get one of those monster bread making kind.  I will do some other recipes with this vegetable later.

I have been eating this way so long I always think everyone knows this stuff.  Maybe there are some of you who have never tried zucchini this way.  It is so easy.  There seems to be a heightened awareness of vegan and raw cooking going on and I think both of those styles make zucchini noodles.  I have done these totally raw as well but this recipe is slightly cooked.  When the gypsy lived in Hawaii raw was everywhere - even at the beach (I am talking food of course).  So call it what you want I just call it good.

Zucchini Noodles Gypsy Style

2 medium large zucchini any color (this was just enough for two)
1 garlic clove minced
2 artichokes with stems (I used the kind that are in water not marinated Trader Joe's)
olive oil
fresh basil
salt and pepper to taste

Take a vegetable peeler and run along length of zucchini to create noodles.  You can also use a mandolin.  Put olive oil in pan on medium heat.  I used about 2 tablespoons use what you like. Saute the zucchini noodles, garlic and artichokes to desired texture.  Add fresh chopped basil and salt and pepper.  That's it.  Faster than fast food but oh so much better for you.