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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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
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