This "Zucchini Noodles" recipe is a definite keeper! I had to ad-lib the recipe at the last minute when I realized that "my" mandolin (inherited) had very limited capacity (slicer only). I shredded my zucchini in my food processor, resulting in 1.5-inch-long spaghetti-width strips. I sprinkled the zucchini strips modestly with salt to encourage excess moisture to drain off them, and let them sit in a colander for 4 hours while I waited for my husband to return from work late. The zucchini appeared to be reduced in volume by about 1/3 at the 1.5 hour mark (lots of moisture drained off), with only a little moisture draining off them in the remaining 2.5 hours. I cooked the zucchini by throwing it in a pot of boiling spaghetti sauce (homemade from garden tomatoes). I enjoyed the end result far better than regular spaghetti (much lighter); however, my husband refused to eat it based on appearance alone (next time I will use a spirooli for better presentation!). Thank you Becka for sharing your recipe.
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This "Zucchini Noodles" recipe is a definite keeper! I had to ad-lib the recipe at the last...