#myfallkitchen Part 4 #UsingUpZucchini ...Ever since I recently discovered zucchini tagliatelle, I’ve been totally hooked on it! 🤩... Using a vegetable peeler, peel the zucchini from the outside in to make tagliatelle, cutting all the way down to the spongy center*, then blanch them in boiling salted water for 10 seconds, drain, and plunge into ice water. In a skillet, melt butter until it turns nutty. Gently warm the zucchini noodles in it—don’t fry them! Season to taste with tomato-skin seasoning salt (sea salt, tomato skins, oregano, mountain savory, mint, garlic—all dried and powdered). Of course, the homemade roasted potatoes, the pork loin steak, and the tzatziki went perfectly with it, but the real stars of the dish are actually the zucchini! 😋 *Slice the core into pieces, dry them in a dehydrator—they’re great sprinkled into soups or risottos!