Are you buried under a mountain of the most prolific green veggie to ever burst from the ground? Fear not! There’s a simple solution to curbing the zucchini avalanche, and it can be on the table in 10 minutes. Using a mandoline or a four-sided box grater placed on its side with the slicing blade facing up, move the zucchini lengthwise along the blade in long strokes to make “noodles.” Repeat with a second zucchini and set aside. In a skillet over medium heat, warm 2 tablespoons olive oil. Add 2 cloves minced garlic and saute 30 seconds. Add the zucchini, 1 cup frozen or fresh peas, ¹?³ cup ricotta cheese, 2 tablespoons pesto and 1 teaspoon crushed red pepper. Saute 1 to 2 minutes. Season to taste with kosher salt and freshly ground black pepper. Sprinkle with Parmesan cheese, pine nuts and lemon zest.
This article appears in August 2014.