My favorite way it to grate them, barely sautè in a little olive oil, toss with lemon juice, lemon zest, salt/pepper, pine nuts, and top with Parmesan cheese and a handful of freshly torn basil. I could make a of myself!
I make this frequently, either as a side dish to Teriyaki Salmon, or as a main dish with the ingredients doubled up & sauteed shrimp added.
BREEZY SESAME ZUCCHINI CARROT RAMEN NOODLES
1 small/medium zucchini
1 medium carrot
1 package Ramen noodle soup mix
2 cloves garlic, finely chopped
Aprox. 1 teaspoon (about 1”) peeled & grated fresh ginger
Crushed red pepper flakes to taste
Soy sauce to taste
Hot sesame oil (or regular, if desired)
Wash & trim zucchini; trim & peel carrot. Grate, shred, or julienne slice both.
Discard soup/seasoning packet from Ramen noodles (or save for another use). Cook noodles according to package directions & drain.
In a medium/large skillet, heat a thin coating of vegetable oil & sauté squash & carrot until just barely tender. Add ginger & garlic & stir a few times. Add drained noodles & combine gently. Add crushed red pepper flakes & soy sauce to taste & gently combine again. Serve with a drizzle of hot (or regular) sesame oil on top.