Meatless Monday: Zucchini Pasta

zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! :)
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4 thoughts on “Meatless Monday: Zucchini Pasta

  1. I’ve just tried Spaghetti Squash for the first time and my friendly supplier (a neighbour) has courgettes (zucchini) for me too, so this appeared in my feed at the most perfect time! I made my sauce using pointed sweet red pepper, a tin of canned chopped tomatoes, tomato paste/purée (about 1 tablespoon), a teaspoon of sugar, a couple of teaspoons of capers, a handful of chopped mushrooms, basil, oregano, paprika, salt and pepper to taste. It was lovely! Looking forward to trying your Zucchini Pasta!

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