Zucchini Vermicelli Toss Recipes

Steps:

• Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
• Add garlic, stirring, until limp.
• Remove and discard garlic.
• Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
• Stir in sugar, when dissolved, add vinegar.
• Remove skillet from heat and stir in soy sauce.
• Transfer to a storage bowl and refrigerate for several hours or overnight.
• Remove from refrigerator about 30 minutes before using.
• Cook vermicelli; drain and place in a large bowl.
• Add zucchini-pepper mixture.
• Toss to mix thoroughly.
• Ladle onto large salad plates or in shallow soup bowls.
• If desired sprinkle with toasted sesame seeds.
• Serve with Italian bread sticks.

Steps:

• 1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
• 2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
• 3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

Steps:

• Boil large pot of water.
• Add some salt to the water and boil pasta.
• 2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked.
• Drain in a colander.
• While pasta is cooking, heat oil in a small skillet over medium heat.
• Add garlic and cook until just starting to turn golden.
• Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl.
• Toss to coat and serve immediately.