This recipe is the delicious result of inspiration from Tastespotting and the largest container of peanut butter I have ever owned. Various blogs have made ‘pasta’ out of julienned zucchinis, which seemed like the perfect use of my two large CSA zucchinis languishing in my vegetable drawer. Classy people use a special peeler to julienne their zucchini, I use a large knife. It isn’t as even, and it takes longer, but I really hate investing in single-use kitchen tools.
This recipe is simple, ‘healthy’, and a must-try for peanut butter lovers. Feel free to add more or less peanut butter and sriracha based on your own preferences. I really like peanut butter, and I really like sriracha, but if you are more spice-averse, reduce the amounts I have listed below.
1 large zucchini, julienned
1 small yellow onion, diced
1 tablespoon cooking oil (I use sunflower seed)
2 tablespoons sriracha
1 tablespoon soy sauce
1/3 cup peanut butter
Cook the zucchini ‘pasta’ in a pot of boiling water for 1.5 minutes. Drain, and pour the zucchini into a bowl of cold water to stop the cooking. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion, sriracha, and soy sauce. Once the onions begin to turn translucent, add the peanut butter and a bit of hot water to help create the sauce. Drain the zucchini again, and mix them into the sauce. Enjoy!