This is a wonderfully light and refreshing dinner. I can’t say my family loved it, but I do. I’ve made it twice, and both times it was tasty and oh so fresh. The flavors are really a pleasing combination, and best of all, you leave the table feeling so light and satisfied — not full or uncomfortable at all. It’s a great low-carb meal. You can get the recipes from Lydia at Divine Health, but I’ll show you how it went down.
Before you do anything else, you will want to start the zucchini pasta, because it has to drain for 30 minutes, and the rest of the dinner goes together pretty quickly.
You shred a couple of zucchini, sprinkle them generously with salt, and let them drain in a colander for about 30 minutes. I don’t know how Lydia got her zucchini pasta to look so spaghetti-like. Mine looked like this:
But no matter. It tasted fine.
While that’s draining, you make the tomato confit. In a skillet, you melt a couple tablespoons of butter and then add a couple cups of diced tomatoes and a finely chopped shallot to the pan. Cook over low heat for 10 minutes or so; most of the liquid will evaporate.
Then you add 3 tablespoons balsamic vinegar, a few cloves of chopped garlic and some chopped up fresh herbs (I used thyme because that’s all I had) to the pan. Simmer for another 10 minutes or so until it starts to thicken. Season with salt and pepper and set aside.
Then you pan fry the fish. I can’t remember what kind I bought, maybe cod? It’s a mild white fish I buy frozen from my local whole foods store. I just sauteed it for a few minutes on each side and then popped it in a 425-degree oven to cook it through.
While that’s cooking, you rinse the zucchini and cook it for 3 or 4 minutes in boiling water on the stove top. Drain it and butter it up real good. (I didn’t bother with her basil butter.)
Then you just put it all together. Isn’t it gorgeous!?
So yum. Light and delicious!
Incidentally, you could probably substitute spaghetti squash for the zucchini in the fall. It wouldn’t be as colorful, but it would probably taste just fine. I’m still getting tomatoes from our garden, so I plan to make this again before they’re all gone!
Linked up to the Tasty Tuesday recipe carnival at Balancing Beauty and Bedlam.
Jo-Lynne – mine ‘actually’ looked like yours too! I didn’t have my own pic – you can make it like that with a certain tool though. I like the rustic hand cut version just fine enough to not need a tool! I’m glad you enjoyed this recipe! YOu are making me hungry for it – yum!
Cool, that makes me feel better. But I do want to try that julienne peeler now. (see below)
Jo-Lynne, she used a julienne peeler. I’ve got an OXO Good Grips julienne peeler that I love! I use it everytime I make zucchini pasta. I’ve tried using a peeler for my pasta, but I’ve found the texture to be off. I don’t know what is is, but the julienne peeler really makes it feel (and taste) like pasta.
How cool!!! Good to know. I want to check that out.
Wow, that looks absolutely delicious!
Love this light meal!
hmm, never made zucchini pasta before. need to get that julienne peeler too!