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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salt and black pepper to taste
grated Parmesan cheese
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.
Mine turned out soggy and I tasted too much salt. I think next time I may add sesame seeds and sesame oil. I used just as a side dish. Was very pretty on the plate though : )
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.
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!
I was aiming to make these as healthy as possible, so I just boiled them until they were cooked enough for me, drained, salt and peppered, sprinkled on parmesan cheese. I ate this with Marinara Sauce II. Delicious! Lucky me, I have enough left for lunch tomorrow!
I wasn't looking to use this as a noodle base for sauce, but rather as a simple veggie accompaniment. It was perfect. Wonderful flavor that I don't think I would WANT to mask with a sauce! I made my slices on the thick side, and the cooking method as such was spot on. They were beautifully bright green and crisp. I sauteed them in olive oil rather than margarine. P.S. This is the recipe that made my (normally zucchini averse) children clean their plates!
I used my vegetable peeler and made strands that way. I skipped the butter step at the end, and just sprayed with a zero calorie spray margarine. I topped with jarred fat free spaghetti sauce, and it was the best, most filling lunch I have had in a long time. I am not ashamed to admit that I am going to have it again tomorrow too!
This was a great alternative to eating my spagetti sauce with rice. The zucchini has great taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 89
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