Gremolata / Gremolada with Zucchini Pasta Recipe

It has been months since I did Blogging Marathon. When my blog issues got resolved, the first thing I did was sign up for this BM. As I wanted to start it slow, I opted only for two weeks, but I promise, I will post interesting recipes. This week I have chosen to do Italian sauces. As you know Italian sauces go with past and spaghetti but as I am on a low carb diet, all those options are gone. I was looking for some low carb pasta options and one was zucchini pasta. If you have a spiralizer, the pasta will look genuine, but as I didn’t have oe I used my mandoline slicer. Use the zig zag blade to get pasta shaped zucchini.

As for the sauce, the first one is a really simple one. I am not sure whether to call it as a sauce, but this was in the list of Italian sauces. So I selected it. There are only three ingredients needed to make this sauce/ condiment. Parsley, garlic and lemon zest. You don’t need the juice of the lemon. I added salt and it was a mistake. Do not add salt in it because when refrigerated, the parsley started leaving water.  And refrigerate it for 2-3 hours before using it in recipes. This is not cooked and so only if you like the garlic flavour use it. Else omit it and add garlic powder. I liked it when cooked, but the raw one is surely an acquired taste. Both the pasta and the sauce were full of flavour. I liked it but hubby was not very enthusiastic. But I made it only for myself so it was not a problem. I even added it to our chicken roast and it tasted yum. I guess this works good in meats rather than pasta.

Ingredients:

For The Sauce:

Parsley – 1 cup

Garlic – 2 pods

Lemon Zest from 2 lemons

For The Zucchini Pasta:

Zucchini – 1

Olive Oil – 1 tsp

Red Chilly Flakes – To Taste

Salt – to taste

Procedure:

Wash and dry parsley.

Chop it finely.

Grate garlic and add it to pars;ley.

Also zest two lemons and add it to the bowl.

Mix everything well.

Cover and refrigerate for 3 hours before using in recipes.

Use a mandoline slicer and prepare zucchini pasta. Keep it aside.

In a pan heat oil and add red chilly flakes.

Add the pasta and give a stir.

Switch off flame.

Add in salt and two tbs of gremolata.

Give it a nice stir and serve immediately.

Gremolata / Gremolada Recipe

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Course Condiment

Cuisine Italian

Servings 1 person

Ingredients

  

• For The Sauce:
• Parsley - 1 cup
• Garlic - 2 pods
• Lemon Zest from 2 lemons
• For The Zucchini Pasta:
• Zucchini - 1
• Olive Oil - 1 tsp
• Red Chilly Flakes - To Taste
• Salt - to taste

Instructions

 

• Wash and dry parsley.
• Chop it finely.
• Grate garlic and add it to pars;ley.
• Also zest two lemons and add it to the bowl.
• Mix everything well.
• Cover and refrigerate for 3 hours before using in recipes.
• Use a mandoline slicer and prepare zucchini pasta. Keep it aside.
• In a pan heat oil and add red chilly flakes.
• Add the pasta and give a stir.
• Switch off flame.
• Add in salt and two tbs of gremolata. 
• Give it a nice stir and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86