Food Network Magazine - (09)September 2020

weekend

cooking

Toss ½ cup cherry tomatoes with olive oil, salt and pepper. Roast on a

preheated baking sheet at 425 ̊ until softened, 10 minutes. Meanwhile, melt

2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light

parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and

stir 30 seconds. Add ⅔ cup milk, ½ teaspoon dijon mustard, ½ teaspoon kosher

salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat,

whisk in ⅓ cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini

noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season

with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top

with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.

The larger the

zucchini, the more

water it contains.

To prevent sogginess,

choose small or

medium zucchini.

SEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 85

FROM: LEFT: CON POULOS. ANTONIS ACHILLEOS. LEVI BROWN.

Choosy Zucchini Noodles

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