Zoodles with Lemon and Capers

When zucchini is plentiful, you do one of three things:  You bake, you stuff, or you Zoodle.

 

 What You’ll Need:

 3 small-ish zucchini

 3 garlic scapes, finely chopped (2 cloves of garlic work here, too)

1 pint mushrooms, any variety goes

 ¼ c parmesan cheese, right from the block

4 Tbsp capers

Juice of 2 lemons

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All you need for these noodles is either a vegetable peeler, attachment for your food processor or a neat little gadget called the Veggetti. 

Whatever the method to your madness, place newly spun zoodles in a steamer basket. Steam in 2-3 inches of salted water for 2-4 minutes, or until tender. 

 Meanwhile, sauté scapes with a little bit of olive oil.  Add mushrooms, sauté until cooked through.

 Drain zoodles, add to large pan of goodness.  Add lemon juice, capers and cheese, toss to coat.   

 You can thank me later.

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Serves 2, with some extra on the side for a toddler.