Okay so the night before this light & vegetarian dish came about, we had a craving for pizza so we told our toddler we were doing something special and ordered pizza for dinner…and it would have been alright except that it was loaded with bacon (we like bacon but not in ridiculous amounts) and a thick buttery pesto that had no flavour…and upon seeing this pie pie says “I don’t want all that stuffs on it” and even though I agreed with her I say excitedly “it’s bacon! you like bacon”. “Oh! Yay!” she says, then eats about one bite, picks off three bits of bacon, then says her belly is full and wants to leave the table. Perhaps she really was full, because I fed her some avocado and red peppers before the arrival of our bacon infested pizza, or perhaps she really has developed taste buds for good food! Maybe a bit of both. Anyhow, needless to say we got our bacon fix that night and I felt a vegetarian dinner the next night was required to balance things out.
Upon rummaging through my fridge, I realize I have six zucchinis that I haven’t touched, and a tupperware full of cooked lima beans. I’m thinking some sort of vegetarian pasta dish but since my husband is not a big fan of pasta, I decide to sub the zucchini as noodles instead of using pasta at all. Pureeing the lima beans made them nice and creamy, perfect to blend with tomatoes for faux-rosé sauce. Surprisingly easy and tasty! And the zucchini ribbons held up nicely, completely fork twirl-able, just like pasta noodles.
prep: 15-20 min cook: 15 min yield: 4
what you need:
- 4 zucchinis (1 per person is a good ratio)
- 3 cloves of garlic
- 1 cup cooked lima beans
- 1/2 cup freshly grated parmigiano reggiano (it’s important to use the fresh good stuff for this recipe, as there isn’t a lot to it so you need the strong nutty parm flavour)
- extra parmigiano reggiano for garnish
- 1 cup strained tomatoes (in puréed form)
- salt & pepper
- cooking oil (I used olive oil)
what to do:
- Wash zucchini thoroughly, then cut off nub at the top. Use a peeler to carefully make long ribbons of zucchini, working from one end to the other, and setting the ribbons aside in a bowl.
- Blend lima beans until a smooth white puré is formed.
- Smash garlic, then roughly chop.
- In a large nonstick pan, on medium, heat up 2 tsp oil and add garlic, stirring frequently and turning heat down to just below medium to avoid burning. Once you smell the garlic, add the lima bean puré. Cook this for about 1-2 minutes, stirring frequently.
- Add the strained tomatoes and grated parm, season with salt and pepper, stir to combine, making your sauce. Turn the heat back up to medium, and add zucchini ribbons and stir gently occasionally. Continue to cook until zucchini ribbons are tender and pliable (don’t overcook them or they will break apart).
- Remove from heat and serve with more grated parmesan on top. Enjoy!