Reviewed: Jun. 1, 2012

I used a peeler to make long thin strips, and sprinkled some salt on them, and let them sit for 30+ min. Then I rinsed them in hot water, and drained them until I was ready to sautée them for 5 min. Tender crisp! My husband really enjoyed it. I used 2 large zucchinis and it was enought for our family.

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Reviewer:

mommypie

Reviewed: Apr. 16, 2012

Zucchini Noodles' Haiku: "I love zucchini! I liked eating it this way. (I didn't boil.)" I used one hefty zucchini just for me for lunch, which I sliced w/ a potato peeler, then left the strips out on a clean dish towel, sprinkled in salt, for a little over an hour, b4 following the rest of the directions (save boiling) in the skillet. Even just w/ the butter, garlic, s&p and parmesan, it was fantastic, but I went ahead and scooped on some leftover AR's "Brian's Favorite Sauce" (an Italian sausage spaghetti sauce) which put this over the top!

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Jan. 28, 2012

Excellent dish. Can even be mixed with squash cut the same way. Everyone in my family loves it!

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ATFalco

Reviewed: Nov. 14, 2011

Made this with Chicken Marsala (also on this site). Needs no changes at all, but will say be careful with the garlic. A little less is better than a little more in this instance.

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Reviewer:

GailRT

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

it was good even my kids ate it

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Reviewer:

katie reneer

Home Town: Van Buren, Indiana, USA

Living In: Wawaka, Indiana, USA

Reviewed: Aug. 25, 2011

These were pretty tasty I did skip the salt and the boiling, and went to the fry pan and turned out just fine. I also used yellow and zucchini and a little red pepper to give it some color will use again thanks

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Aug. 21, 2011

I did like the flavor of these but after all the cooking mine seemed to have a lot of juice which I wasn't sure if it was from not draining enough or too much butter - looked like it could have been a combo of both so next time I will try to address that better. I will probably try to use olive oil for the part of sauting on the pan.

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DGREENWOOD

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Milford, New Hampshire, USA

Reviewed: Aug. 8, 2011

Just as good as it looks! It does make a few dishes to clean up, but definately worth it. Let the zucchini sweat in the salt for the whole 30 mins, a bit longer if you can so it won't turn out soggy. Yum!

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Reviewer:

HeatherV77

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: Jul. 27, 2011

I thought this was an interesting recipe. Seems like it would be perfect for someone on a low carbohydrate diet. I thought it did just taste like a soft somewhat noodle shaped zucchini which it was. The downside of the recipe is I felt like I had to clean quite a few dishes between chopping, boiling, straining, and sauteing the zucchini. I did 1/2 recipe, but it still seemed like a bit much. I also thought even though the zucchini was boiled for a minute the salt still was more than I personally prefer. It did all get eaten, and we did enjoy it, just too many steps for a sauted zucchini.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jul. 21, 2011

These were a nice change from how I normally cook my zucchini. I skipped cooking in boiling water and I don't think it needed it. They turned out a bit salty although I did rinse them before cooking, which I am sure wouldn't have been a problem had I not skipped the boiling. I will rinse them better next time. They turned out tender-crisp which is how I love my veggies. I made these for my lunch and served with spaghetti sauce and enjoyed every bite. Thanks for the recipe Becka!

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