Reviewed: Nov. 18, 2009

This is simple and delicious! It's a great way to eat squash. The recipe is a keeper!

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TheJoaner

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Reviewed: Nov. 12, 2009

This is a really good base. I added marinara sauce and black pepper and it turned into a 5 star recipe.

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Nutfreemommy

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Reviewed: Nov. 4, 2009

This was great! I let the zucchini "sweat" for 20 minutes, but think that's really not necessary as I'm putting them into boiling water anyway. I used a spiral slicer and it made curlicues that looked really cool.

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earthtocaroline

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Reviewed: Oct. 8, 2009

We enjoyed this recipe. Nothing fantastic but nothing bad either. Worth trying.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Sep. 30, 2009

For what this is, its pretty good. It was pretty low-calorie which is what I was looking for, and fairly tasty too. I probably could have eaten 16 servings myself though :) I would make this again though... but it is sort of a lot of work peeling al of the zucchinis with a peeler. Tasty though.

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ipss

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2009

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!

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ambibambi

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

My husband hates zucchini and he said it was "Really Good". I serves it under grilled pork chops.

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catlover

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Reviewed: Jul. 31, 2009

This was a lot of work, but well worth it. I added a little sesame oil and some sesame seeds to give it a slight asian flavor.

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Heather_in_VA

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

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.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Jul. 29, 2009

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!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 29, 2009

Quite tasty. Served with "Simple Arrabbiata Sauce." I only boiled for about 3 minutes because I was afraid it would get mushy. After cooking on the skillet, the noodles tasted perfect. Served with "California Grilled Veggie Sandwich." I'm looking forward to making more of these noodles with the sandwiches to use up the bumper crop from my squash and zucchini plants.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 23, 2009

This is one of those simple dishes you can whip up in no time, and I cooked mine for the time stated in the recipe. Since my garlic was no good, I used a little sweet onion instead and seasoned the "noodles" with garlic salt, pepper, and Italian seasonings. Perfect with a dusting of Parmesan cheese. Yum!

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silentexplorer13

Cooking Level: Intermediate

Home Town: Hampshire, Illinois, USA

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Reviewed: Jul. 22, 2009

Nice way to use zucchini. A little too salty for me so I'd probably leave the salt out next time.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 21, 2009

Great recipe! Instead the margarine, I put olive oil. Much healthier, great taste!

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IVETTEMYR

Cooking Level: Intermediate

Home Town: Zichron Yaakov, Mehoz Hefa, Israel

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Reviewed: Jul. 14, 2009

I thought that these zucchini noodles were wonderful. Great use of zucchini.

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Bev

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Trussville, Alabama, USA

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Reviewed: Jul. 13, 2009

Excellent!

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heyhey

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

Excellent! We are growing zucchini and I needed a new idea. Even my three year old loved it!

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ahoffman

Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

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Reviewed: Jul. 10, 2009

Very good! Next time I will let the zucchini sweat for a little longer than 30 minutes. I cut my zucchini by hand (I really should get a mandoline slicer!), so it wasn't all that thin, but the recipe worked very well anyway. I served it with 'Simple Arrabbiata Sauce' over top. Thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jun. 28, 2009

These were pretty good and quite easy to make. I served them in spaghetti sauce and everyone in my family enjoyed them.

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ladyofshallot

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

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.

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