Description
Learn how to make zucchini noodles in different shapes!
Ingredients
Scale
- 3 medium zucchini
- Extra-virgin olive oil, optional
- marinara sauce
- pesto
- lemon vinaigrette
- roasted tomatoes
- grilled or roasted veggies
- Freshly grated microbial-rennet Parmesan cheese
- Fresh herbs (such as basil or mint)
Instructions
- Choose: Choose the type of noodle you would like to make and follow the corresponding instructions.
- Spaghetti: Clamp the spiralizer to your countertop. Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.
- Angel Hair: Simply hold the zucchini with one hand and pull the julienne peeler across the zucchini to make strips.
- Fettucine: Slice thin zucchini planks with the mandoline, and then cut those planks into fettuccine-sized strips.
- Pappardelle: Use the peeler to simply peel thin strips of zucchini.
- Cook: Heat a skillet to medium heat and brush with olive oil. Add the noodles and cook for 1 minute, or until just warmed through. Remove from the heat and serve with desired sauce and toppings.
- Alternative: Serve the zucchini noodles raw with a warm sauce.
Notes
Fresh zucchini noodles are a great healthy substitute for pasta. Zucchini scraps can be blended into hummus, smoothies, or soup.
- Prep Time: 14 minutes
- Cook Time: 1 minute
- Category: noodles
- Method: Slicing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 8 mg
Keywords: zucchini noodles, zoodles, vegetable noodles, healthy pasta alternative