Thursday, July 19, 2012

Zucchini Noodles

This isn't really a recipe, because the only ingredient is zucchini, but more of an idea.  Zucchini noodles are especially popular with people trying to minimize carbs, because it gives you a good vehicle for pasta sauce.  I myself ate a huge hunk of bread on the side, because that's how I roll.  Get it, roll?  Carb humor.  Please don't stop reading because I make bad jokes. 

Step one: wash your zucchini
Step two: using a peeler or a mandoline (I used a Y-shaped peeler), cut long strips down the side of the zucchini.  When you get close to the middle, switch sides.  Discard the middle with the seeds.
Step three: Either steam in boiling water for a minute, or top and serve.  I steamed mine, but I think next time I'd try them raw, because some strips got a little mushy.

Look how pretty they are all peeled and curly!

I tossed the noodles with some fresh pesto (I go a little crazy with the basil plants), and a couple roasted cherry tomatoes.  Roasting is a good way to use up some tomatoes that are looking wrinkly and sad in the fridge.  I tossed them with a little olive oil and popped them in a 400 degree oven until they looked done.  Very precise.


  1. YUM! I have been wanting to try zucchini noodles for a while, but I have been intimidated.I'm pretty convinced mine will end up an ugly pile of mush... This gives me the motivation to give it a shot. Maybe I'll try blanching the strips and see how that works out. Thanks for the idea...and keep the healthy (meat free please- totally self serving) recipes coming!

    1. The pile of mush risk is high, mine are borderline! Next time I'm going to try skipping cooking them altogether and see how that works. If you have a warm sauce, or just heat up the pesto or a little olive oil, that might be enough to soften them a bit.


photo 1-1 photo 1-2