This "Zucchini Noodles" recipe is a definite keeper! I am grain intolerant so I needed a grain-free alternative for grain-based pasta. 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 (sigh - I had better get a mandolin or spirooli to make this recipe according to instructions for better presentation!). Thank you Becka for sharing your recipe. Thanks also to bd.weld for his interesting blog "Zoodles, Meatballs and More..." (Oct. 9, 2013) which inspired my interest in "zucchini noodles" in the first place.
Was this review helpful?
2 users found this review helpful
This "Zucchini Noodles" recipe is a definite keeper! I am grain intolerant so I needed a...