Zucchini 'Noodles'

"I love zucchini "noodles", but this recipe can be simplified. Just use a potato peeler to make thin strips (discard the core/seeds), and sauté in a little olive oil. Sprinkle with sea salt and pepper ..." See moreto taste, and add sauce or grated Parmesan as desired."

"I have always admired this when I've seen it done in restaurants so I was happy to find this recipe so I could duplicate it at home. Cooking time will vary depending on the thickness of the "noodles" ..." See moreand in my case one minute was too long. I sliced the zucchini very thinly with a mandoline and, while I was happy with how that turned out, I found the one minute of cooking time in the boiling water made them limp rather than the crisp tender I was after. Next time I'll shorten that to maybe half that long, skip the step of continuing cooking in the skillet in the butter and garlic, and just simply toss the zucchini in that mixture instead. Great potential in this recipe that I'm looking forward to getting right the next time. "

"Yummy idea! It got me looking up all kinds of zucchini pasta ideas and recipes. I omitted the last step, just drained it well and served it with marinara sauce. It was fantastic.(Marinara sauce: sauté..." See moreed onions with barest spray of oil, then added a can of whole tomatoes to the pan, a lot of basil, a bit of oregano, salt and pepper to taste and a couple tbsp of splenda, simmered till it was thick in consistency) For cheese, my bf used some parmesan and I used some low fat mozzarella. Very yummy, very low calorie!"