We may be officially transitioning into fall, but there are still zucchinis in our farmers markets and gardens. Squeeze the last little bit out of summer with this zucchini noodle recipe from the smart Heidi Swanson and her blog site 101 Cookbooks. (Recipe)
I made my version, above, with green zucchini instead of yellow squash and, at the last minute when I discovered that my dates had been invaded by little creatures, golden raisins and chopped dried apricots instead of the dates. It was delicious, a great 2nd course for a casual small plates dinner party, and tasted even better the next day. One thought though – a full cup of almonds is awful lot, and I think that you could reduce that amount by half. If, like me, you don’t have any pretty little micro greens, just add more fresh chopped herbs!