We are enjoying FALL! I have been posting less because I have been gardening more. Woo hoo! The hotter than Hades period ending means that our second season of gardening here in Dallas, Texas is well underway. We are pulling in a lot of zucchini and yellow squash here at our little urban homestead. Now I have to say that zucchini is NOT a favorite with the kiddos in my house. In fact I have one child that absolutely refuses to consume it at all! Gauntlet thrown down; challenge accepted. I have cooked zucchini in many different ways and placed it in front of this obstinate individual with no success. Although he did eat it unknowingly in zucchini raisin muffins ,but I considered that cheating a bit. Until one day I made it into noodles with this nifty gadget:Zucchini Pasta Maker I could tell he was interested by the unique noodles slipping out of this neat machine, but trying not to show it. Knowing this child as I do, I knew any tomato sauce recipe would simply not succeed. Luckily I stumbled across this wonderful creamy sauce when eating at my sister’s house. I think my brother-in-law could open up a restaurant. Yes, he is that good. Maybe he will do that when he grows up. Hee hee. Meanwhile we get to enjoy his scrumptiously delightful dishes. The combination of wide zucchini noodles paired with this delectable cream sauce was what finally led to the triumph over my son’s finicky eating habits. Zucchini Victory!
- 2 or 3 medium zucchini made into pasta with the widest setting of noodle maker
- 1 clove of garlic chopped or crushed
- Cream Sauce:
- 1 stick butter
- ½ box or 4 oz of cream cheese
- 3 egg yokes
- 1 cup cream
- 2 tsp yellow curry
- salt to taste(if you use salted butter watch out when adding more salt)
- Grilled chicken breast sliced
- First cut off ends of zucchini and make it into wide pasta with the noodle maker.
- Lay zucchini on towel and salt leaving it to sweat out moisture for about 10 minutes.
- Put another towel on top and pat dry. Another option, if you plan ahead is to make noodles and leave sitting in a bowl with towel draped over for the afternoon or overnight in fridge to dry out noodles a bit.
- Oil skillet, on medium heat saute chopped garlic a few minutes.
- Add noodles and saute about 10 min till tender. Place in colander to drain till sauce is ready.
- Cream Sauce:
- Place butter in double broiler or a sauce pan in a water bath. Cut up cream cheese into chunks and add to pan. Stir slowly till melted a bit then add egg yokes stirring continuously. Finally whisk in curry and add salt if needed.
- Cut up grilled chicken breast to place on top.
This post was shared at Our Simple Homestead Blog Hop
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