The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 8, 2009
We enjoyed this recipe. Nothing fantastic but nothing bad either. Worth trying.
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Cooking Level: Intermediate

Living In: Simi Valley, California, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Home Town: Cleveland, Ohio, USA
Living In: Colmenarejo, Madrid, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Intermediate

Home Town: Hampshire, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 21, 2009
Great recipe! Instead the margarine, I put olive oil. Much healthier, great taste!
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Cooking Level: Intermediate

Home Town: Zichron Yaakov, Mehoz Hefa, Israel

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 14, 2009
I thought that these zucchini noodles were wonderful. Great use of zucchini.
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Cooking Level: Expert

Home Town: Barrie, Ontario, Canada
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 13, 2009
Excellent!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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