Zucchini 'Noodles'

SUBMITTED 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."

RECIPE RATING:

Read Reviews (3)

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PREP TIME	35 Min
COOK TIME	10 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

6 zucchini
2 teaspoons salt
3 tablespoons margarine
1 clove garlic, minced (optional)
salt and black pepper to taste
1/4 cup grated Parmesan cheese

DIRECTIONS

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.
Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
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

Reviewed on Aug. 16, 2008 by Monica

This was a great alternative to eating my spagetti sauce with rice. The zucchini has great taste. MORE

Reviewed on Sep. 1, 2008 by Amy

TASTY! We like our zucchini soft so I cook this longer. Makes good left overs also MORE

Reviewed on Oct. 7, 2008 by cbranch16

This was fabulous! A great and unique way to use zucchini. MORE

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Recipe Submitter:

Becka

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Boston, Massachusetts, USA
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