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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Angel Hair with Julienned Zucchini

    July 17, 2010 by Erin, The $5 Dinner Mom 22 Comments

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    angel hair with julienned zucchini

    So I am just having the WORST luck with the veggies in the garden this year. I thought for sure (just like I did with the radishes and the yellow squash) that the zucchini would be in by now…but NO…it’s taking its sweet precious time getting going! And I just noticed yesterday that the “powdery mildew” is starting to form on some of the smaller leaves too. 🙁

    But…it seems that I’m not the only one having trouble! I talked with a local farmer at our nearby farmer’s market on Thursday about the garden’s slow growth…and he said “this is just about the worst growing season I’ve seen in all my years.”

    So it’s not just me!

    The good news is…the farmer’s market has zucchini for as little as $.50 per zuke! And you might even find an amazing deal like this one too!

    Last summer Amy compiled quite the list of zucchini recipes…if you are looking to try something new, I highly recommend checking her zucchini recipes list for some ideas!

    how to julienne zucchini

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    Angel Hair with Julienned Zucchini

    A light and refreshing dish!
    Prep Time5 minutes
    Cook Time15 minutes
    Servings - 4 servings

    Ingredients 

    • 1 medium zucchini
    • Couple basil, oregano and thyme leaves
    • 1 large or 2 smaller garlic cloves, crushed
    • 1-2 Tbsp olive oil
    • Salt and pepper to taste
    • 3/4 lb. angel hair pasta

    Optional

    • 2 cups grilled and diced chicken
    • 1/2 cup grated or shredded Parmesan cheese

    Instructions

    • First up…Julienne the Zucchini…
    • The Julienne is a 2 1/2 inch long and 1/8-1/4 inch wide cut on vegetables like carrots and zucchini. It is typically done after peeling the veggies…but as you can see, I like to include the green skin in the julienne cuts. For the color, and the nutrients!
    • Chop of the head and tail of the zucchini.
    • Cut into about 2 1/2 inch long sections.
    • Cut off the green edges, creating a square…as best you can!
    • Cut the square into 1/8 inch wide slices.
    • Then slice those slices into 1/8 by 1/8 inch pieces. There…it’s julienned. Simple, right?!
    • Make similar cuts to the green skin pieces.
    • Pile high the julienned zucchini.
    • Wash and pat dry the fresh herbs.
    • Place the smaller herbs, like the thyme and oregano leaves, inside the larger leaves.
    • Roll up like a cigar and run a knife through the fresh herbs.
    • Peel a large garlic clove…or 2 smaller ones.
    • In a small or medium skillet, heat the olive oil for 2-3 minutes, then crush the garlic into the oil.
    • Saute the garlic for a little less than a minute, or until begins to brown. And make your house smell like food heaven.
    • Add the julienned zucchini.
    • And toss with the fresh herbs and sauteed garlic. Season with a little salt and pepper.
    • Let saute, stirring often, for 4-6 minutes, or until begin to turn opaque and some turn brown.
    • While the zucchini is cooking, prepare the angel hair pasta in a saucepan.
    • Be sure to separate it well. Angel hair is famous for clumping together!!! Drain pasta when finished cooking.
    • Toss the cooked pasta with the sauteed julienned zucchini. Season with salt and pepper.
    • Serve it up!

    See more $5 Dinners Cooking Tutorials here

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    Filed Under: Budget Friendly Recipes, Dairy Free Meal Ideas, Pasta Recipes, Recipes from the Garden Tagged With: Cooking Tutorial Cutting, zucchini

    Comments

    1. [email protected] Balance Sheet says

      July 17, 2010 at 7:23 am

      I don’t have any zukes yet on my plant, just tons of flowers. Hopefully soon. With the amount of flowers that have, I’ll be able to feed my entire neighborhood.

      This dish looks easy and tasty and I’ll use the zukes that I have from my CSA.

      Thanks for the carnival.

      Reply
    2. Jocelyn says

      July 17, 2010 at 7:46 am

      Ooh, I think I’ll make this tonight! Thank you!

      Reply
    3. Kelli says

      July 17, 2010 at 8:04 am

      No Zucchini recipe for me (yet) but I wanted to let you know this is one of the worst growing seasons for us too. We’ve had so much rain I’m battling fungus left and right. Everything is so wet, which leaches all the good stuff out of the soil and I can’t possibly fertilize (I use fish emulsion) because adding more water is just wasteful since the plants won’t take it up anyway. I talked to the local people at the farmers market and we’re all in the same boat. Today was my Gardening Pics for July post and you can see just how pathetic everything looks 🙁

      ~Kelli @ Smidgens

      Reply
    4. [email protected] Thrivingmama says

      July 17, 2010 at 8:50 am

      A friend who lives a mile away has TONS of zucchini and our plants have a couple flowers but otherwise are looking kind of puny. I’ll be supporting her farm stand this summer if mine don’t make it!

      Reply
    5. Wendy (The Local Cook) says

      July 17, 2010 at 9:01 am

      This is perfect timing! I just got my first zucchini in my CSA share.

      Reply
    6. Tiffany says

      July 17, 2010 at 9:15 am

      Your zucchini pasta dish looks great. I used the grilled zucchini in a pasta dish the other day and it was so good. I’ll be posting that recipe later this week.

      Reply
    7. Denise says

      July 17, 2010 at 10:44 am

      This looks great, I just pulled some zucchini from the garden this week, and I have a ton of pasta in storage, I think I’ll make this tonight and just do a grilled chicken breast on the side 🙂

      Reply
    8. Alea says

      July 17, 2010 at 4:51 pm

      This looks wonderful1 I friend just suggested to me a few weeks ago that I cook pasta with veggies and I have enjoyed it so much that I have been looking for new ways to try it.

      My garden is coming in slowly so I linked up with a vegetable lasagna that is layered with zucchini.

      Reply
      • Erin, The $5 Dinner Mom says

        July 17, 2010 at 7:38 pm

        @Alea,

        Sounds delish! Off to check it out!

        Erin

        Reply
    9. Becky L. says

      July 17, 2010 at 10:57 pm

      Yummy recipe but don’t know if hubby would go for it. He doesn’t like zucchini. MmMM–guess I can always ask. I usually make zucchini bread or cake or hide it in a soup! :0)

      Reply
    10. Paula says

      July 18, 2010 at 11:49 am

      The zucchini pasta looks yummy, bet it would be great with shrimp or chicken breast too.

      Was visiting my aunt the other day and she had made zucchini jelly. It was very good! Don’t know if anyone here has tried it but you boil your zucchini and you use any flavor of jello for the flavor. I got to try raspberry and orange and they were both awesome.

      Reply
    11. zellion says

      July 18, 2010 at 1:46 pm

      I just realized I have no idea what state you’re in. Ohio seems to be bursting with vegetables this year!

      Reply
    12. Amanda says

      July 18, 2010 at 5:34 pm

      I made something very similar to this just a few days ago! I sliced zucchini and yellow squash, instead of making it julienne style and made a homemade tomato sauce with fresh herbs and roma tomatoes, angel hair pasta and chicken. It was good!! 🙂

      Reply
    13. Heidi says

      July 20, 2010 at 10:16 am

      Too bad you don’t live closer to us in Ohio. We have been getting 8-10 zucchini a day and sell it in front of our house for 25 cents each. The people in our town love it and or grocery budget likes it too.

      Thanks so much for your great recipes! I have a hard time finding recipes in cookbooks that fit our style of eating but I find that I print out lots of your recipes!

      Reply
    14. Mother Chaos says

      July 21, 2010 at 2:20 pm

      Ack! Sorry to hear you’re not having a bumper-crop year. But hey, I learned something last season that might help you: Milk. I got a horrible case of powdery mildew on my peas, and a solution of 1 part milk to 9 parts water worked a treat to clear it up. Skim milk is cheapest and least likely to smell. (Yeah, uh, I used whole milk the first time? Phew!)

      If it persists, you can also try 1 tablespoon baking soda to a gallon of warm water; BUT, I’ve been warned that baking soda can kind of “burn” the leaves, and if you overdo it can wreck the pH of your soil.

      This recipe looks awesome! Thanks!

      Reply
    15. Kristin says

      July 21, 2010 at 4:22 pm

      Made this last night and had the leftovers for lunch today, definitely a keeper in our house my family loved it. I added a little butter to the garlic and oil and grilled chicken breasts with McCormick Chicken Seasoning. So delicious!

      Reply
      • Erin, The $5 Dinner Mom says

        July 21, 2010 at 5:40 pm

        @Kristin,

        YUM! So glad you enjoyed it…chicken is the perfect addition!

        Reply
    16. Niki S. says

      July 22, 2012 at 8:42 pm

      Nothing says summer like squash & zucchini. I love finding new ways to use them. I will definitely be trying this soon.

      Reply
    17. Christopher says

      July 22, 2013 at 3:48 pm

      This is one of my wife’s favorites. With all the rain we’ve had here in midlands of SC, we should have had a bumper crop. We were inundated, however, with stink bugs; which pretty much wiped us out: And a lot of the local farmers as well. I was really, really, really looking forward to putting up some zucchini pickles this year. They’re the next best things to the Kosher dills I grew up with in NYC.

      Reply

    Trackbacks

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      September 3, 2010 at 4:39 pm

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      March 28, 2011 at 5:19 am

      […] Chicken Creole Alexandra Jamieson’s Italian White Bean and Spinach Soup Angel Hair with Julienned Zucchini Anytime Quesadillas Apple Carrot Soup Asparagus, Mushroom, and Parmesan Frittata Autumn Sausage […]

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    3. Meatless Monday: Angel Hair with Julienne Zucchini | says:
      May 28, 2012 at 4:44 pm

      […] medium zucchini ($.50) Couple basil, oregano and thyme leaves (from the garden) 1 large or 2 smaller garlic cloves, crushed ($.10) 1-2 […]

      Reply

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    I’m Erin Chase…

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