Oh the madness! The zucchini madness. It continues. By the end of this season I will have harvested twice my weight in the wonderful green squash. This is the first time I have tried squash pasta noodles. I wasn’t sure that I would like this dish but it was great. I found this recipe as I was paging through some articles I cut out of various magazines over the years. This comes from 1996, I don’t know what magazine. I always like to attribute but unfortunately I can’t do it this time. I added a bit more spice to the recipe because it seems as if dishes were a little bland back then, especially if it was considered “healthy”. I used a mandolin cutter with a shoestring blade to make the “noodles”. I saw a little device in the local dollar store “as seen on TV”. It worked like a pencil sharper. You stick the zucchini it and turn. Voila! Squash noodles! You can also cut a regular knife to achieve the effect but you would probably have to be masochistic!

3 Zucchini, about 10 inches long, sliced into shoestrings
2 tablespoons Green Onions, minced
3 tablespoons Soy Sauce
1 tablespoon Fish Sauce
2 teaspoons Sugar
1 teaspoon (or more) powdered Garlic
2 tablespoons Dry Sherry or Scotch
1 tablespoon Rice Vinegar
1 tablespoon Toasted Sesame Oil
¼ teaspoon fresh ground Black Pepper
¼ Sea Salt or Kosher
¼ Crushed Red Pepper
1 tablespoon fresh grated Ginger
2 teaspoon Sesame Seeds (optional)

Steam the zucchini shoestrings for 5 minutes or until tender. Don’t over-steam because they will get mushy. Rinse them under cold water to stop the cooking. Drain well and place into a large bowl. In a separate bowl, whisk 1 teaspoon green onions and all other ingredients under the sugar is dissolved. Pour the dressing over the noodles and toss well. Garnish with the remaining green onions. Serves 4-6 as a side.