You might think this is a warm-weather dish, but I eat it year-round. My preference is to make it a warm meal by stir-frying the zucchini noodles for a few minutes before slathering them with pesto and other additions. Feel free to eat them raw though.I also prefer the texture of the noodles once they're cooked for just a few minutes. You can also cook them for a few minutes and then store them in the refrigerator and use them when you're ready.I don't peel the green off the zucchini, but feel free to do so if you prefer.
4zucchinisabout 150 g each, or one zucchini per servings