Zucchini Noodles with Vegan Lemon Cream Sauce

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Cook for 15 - 20 minutes or until zucchini is very soft. Use a stick blender to whizz until smooth. (Note 1 for blender) Stir through cream and milk. Add salt and pepper to taste. Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

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Season and cook for 2 minutes for the zucchini to reduce in half by volume. Stir in the cream, stock, and the parmesan cheese. Simmer and then reduce heat to simmer for another 3 minutes. Add the pasta and toss well for 2 minutes, or until the sauce reduces and coats the pasta. Add pasta water if the sauce gets too thick.

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Add 1/2 cup heavy cream, 1/2 cup sour cream, 1 1/2 teaspoons Italian seasoning, 1/4 teaspoon black pepper, the remaining 1/4 teaspoon kosher salt, and half of the Parmesan and mozzarella cheeses. Stir until the cheeses are melted, about 1 minute. Remove the pan from the heat. Arrange the zucchini in a single layer on a double layer of paper.

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Instructions. Preheat the oven to 400° F. Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray. Bake for about 20 minutes, until soft and slightly browned. Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.

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Add water and stir with a whisk till smooth and creamy. (Sometimes I remove pan from burner while I whisk it.) Add zucchini, minced fresh dill and vinegar and mix sauce into squash. Make sure there is enough water to cover squash. Cook covered on medium to medium low heat stirring on occasion for about 20 to 30 minutes.

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Heat the olive oil and butter in a large dutch oven or pot over medium heat. Add the shallot and season with a pinch of salt. Saute for 7-8 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.

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Instructions. Cut ends off zucchini or squash and cut into 2-inch pieces, with skin on. Put diced zucchini in large pan and cover with water with about 1/2 tsp. salt added. Bring to a low boil and cook until zucchini is very fork-tender, but not mushy, about 8 minutes.

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Stir in the Parmesan and Pecorino cheese, lemon zest, and ½ teaspoon kosher salt. Add the cooked pasta to the skillet with the zucchini and stir in the sauce. If the sauce is sticky, add a splash of milk and stir it in to form a creamy sauce, heating it over medium low heat if necessary. Taste and add the remaining ¼ teaspoon salt.

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Boil until tender; drain well. Add the Parmesan cheese and cream cheese to the zucchini in the pan. Mash together with a fork until blended. Season with salt and pepper. Spray a 2-qt baking dish with cooking spray. Put the zucchini mixture into the dish. Top with the bread crumbs. Bake at 350 degrees for 10-15 minutes.

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Repeat a few times, replacing the towel if necessary. Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, for about 6 minutes until the zucchini is tender. Turn the heat down to low; add the heavy cream, salt, pepper, and basil, and simmer until the cream is absorbed.

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Now add the garlic and sauté for 30 seconds more. Add the grated zucchini and herbs. Sauté for 6-8 minutes, stirring occasionally (about once a minute). In a different pot (medium sized and deep is good), heat the broth over medium low heat.

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Heat butter in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in heavy cream, herbs, and salt and pepper to taste. Simmer briefly until cream is absorbed. Serve immediately.

Zucchini Noodles with Vegan Lemon Cream Sauce

Directions. In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm. In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. Return zucchini mixture to the pan.

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Cut the zucchinis in half the long way and remove seeds and ends. Shred on large holes of a box grater or use the shredder blade of a food processor. Set aside. While pasta is cooking, heat a large skillet over medium high heat and add olive oil and once hot, add the onion and saute for three minutes.

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Preheat Oven: Heat up your oven to 425˚F and butter a big baking dish. Salt Zucchini: Sprinkle salt on the zucchini slices. Wait 15 minutes, then wipe off the salt. Arrange Zucchini in a baking dish and set aside. Melt Butter: Melt the butter in a skillet or saucepan.

Creamy Zucchini Sauce

Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn't need much cooking. Add the lemon zest and stir. Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese.