Zucchini 'Noodles'

84 Reviews 17 Pics
  • Prep

    35 m
  • Cook

    10 m
  • Ready In

    45 m
Becka
Recipe by  Becka

“A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
  2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
  3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

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Reviews (84)

Rate This Recipe
CCHADD
274

CCHADD

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 to taste, and add sauce or grated Parmesan as desired.

naples34102
216

naples34102

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" and 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.

FEMMEDIVINE
55

FEMMEDIVINE

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: sautéed 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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 1459 mg
  • 58%

Based on a 2,000 calorie diet

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