Giant zucchini is more fibrous but also has
more flavor, slightly longer cooking in the form of a soup is a good way to
use them up.
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| Zucchini dry shrimp soup |
1. Use a julienne peeler to shred the outer
part of zucchini into fine noodle like pieces, discard soft seedy heart.
2. Rinse and cut dry shrimp into small
pieces, cook with some oil until fragrant.
3. Add zucchini noodles, stir and cook until
soften, add water to cover, season with salt and pepper, simmer for 5 minutes.
4. Serve into bowls and add a good handful
of lemon basil.
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