zucchini linguine

March 30, 2014 • Nancy Wolfson-Moche

I am not big on fooling my children, especially when it comes to food. I do not say, “Try these scrambled eggs,” when they are really tofu. So when I made this zucchini that resembled linguine (which means “little tongues”)  and they asked what it was, despite the fact that April Fool’s Day is just around the corner… I ‘fessed right up. And they ate it all up.


serves 4


2 medium to large zucchini

1 ½ Tablespoons EVOO

1 teaspoon tekka powder

Process  Wash the zucchini well. Remove tough stem and bottom; leave skin on.  Slice each zucchini lengthwise, into about 5 or 6 quarter-inch-wide slabs.


Cut each slab into several skinny linguine-like strips (about 7-9 strips per slab).


Heat a stainless steel skillet (cast iron would work too) on a medium flame for about one minute. Add the olive oil and allow it to heat for about 20 seconds. Add the zucchini strips and turn them with cooking chopsticks until they become a light golden brown on all sides.


This should take about one minute. Remove from the pan and arrange on individual plates. Sprinkle about ¼ teaspoon of the tekka powder on each serving.


©Nancy Wolfson-Moche 2014



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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.