Directions:

STEP 1

Wash the zucchini. Using a julienne peeler, make long strands of zucchini, starting with the dark green skin, and continuing until you reach the seeds in the center.

STEP 2

Heat 1 tablespoon of olive oil in a non-stick pan. Add the crushed garlic and let it cook for a few minutes until soft and fragrant.

STEP 3

Add the zucchini strands and cook, shaking the pan frequently, for about 5 to 10 minutes until the strands are cooked through.
Season with salt and pepper to taste. Toss with the grated Parmigiano Reggiano before serving.

SALADS

Zinguini

  • 10min

    PREP
  • 15Min

    COOK
  • 160

    Calories

When zucchini season is upon us, and your neighbors secretly leave their zucchini at your back door, it is time to replace the spaghetti or fettucine in your recipes with zinguini, the vegetable alternative to pasta. Zinguini are simply long strands of zucchini that have been cooked quickly with garlic and olive oil. A generous sprinkling of Parmigiano Reggiano cheese completes this recipe.

Like spaghetti squash, zinguini is a healthy alternative as well as a tasty one. You can vary the flavors of your zinguini by adding fresh herbs such as thyme or rosemary with the garlic, or make them spicy with a pinch of red pepper flakes. Serve with chicken Parmigiano Reggiano or toss with Simple Tomato Sauce and serve with meatballs — the possibilities are endless. And when was the last time your kids slurped their vegetables?

Ingredients:

3 Zucchini

1 tbsp. Olive Oil

1 Garlic clove (crushed)

1/2 tsp. Salt

1/4 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
SALADS

Zinguini

  • 10min

    PREP
  • 15Min

    COOK
  • devparm

    Chef

When zucchini season is upon us, and your neighbors secretly leave their zucchini at your back door, it is time to replace the spaghetti or fettucine in your recipes with zinguini, the vegetable alternative to pasta. Zinguini are simply long strands of zucchini that have been cooked quickly with garlic and olive oil. A generous sprinkling of Parmigiano Reggiano cheese completes this recipe.

Like spaghetti squash, zinguini is a healthy alternative as well as a tasty one. You can vary the flavors of your zinguini by adding fresh herbs such as thyme or rosemary with the garlic, or make them spicy with a pinch of red pepper flakes. Serve with chicken ordinary cheese or toss with Simple Tomato Sauce and serve with meatballs — the possibilities are endless. And when was the last time your kids slurped their vegetables?

Directions:

STEP 1

Wash the zucchini. Using a julienne peeler, make long strands of zucchini, starting with the dark green skin, and continuing until you reach the seeds in the center.

STEP 2

Heat 1 tablespoon of olive oil in a non-stick pan. Add the crushed garlic and let it cook for a few minutes until soft and fragrant.

STEP 3

Add the zucchini strands and cook, shaking the pan frequently, for about 5 to 10 minutes until the strands are cooked through.
Season with salt and pepper to taste. Toss with the grated Parmigiano Reggiano before serving.

Ingredients:

3 Zucchini

1 tbsp. Olive Oil

1 Garlic clove (crushed)

1/2 tsp. Salt

1/4 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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