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Zucchini pasta recipe. Not zucchini with pasta...Zucchini as pasta!!!

Updated on July 17, 2007

Zucchini ribbons

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Zucchini spaghetti!

Zucchini "pasta"

I am generally not a fan of foods pretending to be other foods for health or shock value. In general if you want to eat pasta…eat pasta; but this is kind of an exception to my rule.

Firstly, it's called pasta because that's what it looks like, and even how the texture is…but it's not pasta, and it should be appreciated for its own merits.

This is perfect for that month when zucchini from the garden threatens to take over the house, and the family just can't stomach another stuffed zucchini, grilled zucchini, or even craftily hidden zucchini in bread or muffin dough. This is something entirely different, and is very tasty and a lot of fun. It's also very healthy, and is perfect for a hot summer evening, when you might oddly feel like some pasta, but KNOW it's just too darn hot for a heavy meal!!!

These zucchini noodles can be tossed with any of your favorite sauces, but tend to work better with a simple, and non chunky style sauce.

Zucchini pasta

Figure on one medium large zucchini per person. If you have a mandolin this will be perfect for the job, and you can hook up the julienne attachment for perfectly formed noodles. If you're like most people, you probably don’t have a mandolin, and you can either use a vegetable peeler or a knife. The peeler method will give you long flat noodles, and if using a knife, just cut the zucchini into thin slices, stack up, and cut again lengthwise into thin strips.

Boil some salted water, and add the noodles to the water to cook for about 1 minute.

Tale out and immediately blanch in cold water, or cold running water, to prevent over cooking (The hot sauce will heat up the noodles sufficiently)

That's it!

Toss with your favorite tomato sauce, with a garden basil pesto, with a creamy alfredo sauce, whatever you wish. The noodles are very low calorie, and can be very refreshing on a sultry summer evening.

You could alternatively serve these as a side dish, boiled as above, and then briefly sautéed with melted butter and parmesan or other hard Italian cheese (freshly grated!!!) and salt to taste. Or try these noodles for a variation on your favorite pasta salad…perfect for a BBQ. Or you could even join the latest food craze and serve these without first boiling them and join the raw food movement (salt the noodles for about 20 minutes, and rinse too soften them).

Perfect for diets, perfect for gluten intolerant people, perfect for low carbers…and perfect for anyone who just has too much zucchini!

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    • Angela Harris profile image

      Angela Harris 9 years ago from Around the USA

      This is incredible! When I first heard of zucchini bread (many years ago), I thought that was weird. Oddly, zucchini bread is delicious.

      And you know, these would be perfect for diabetics and others on a low carb diet. My husband is diabetic, so I think I'll give this a try. Thanks for the information.

    • Debbie Cook profile image

      Debbie Cook 9 years ago from USA

      I tried this years ago. It tastes a bit different but it is very good! The guilt factor is very low as well.

    • John D Lee profile image
      Author

      John D Lee 9 years ago

      I think that the key to enjoying this, as Debbie mentions, is not compare it to pasta, but rather evaluate it on its own merits. It is a lot of fun...and really healthy too!

    • profile image

      Mysty 8 years ago

      I agree with you that if you want something just eat it, like chocolate hehe, try not to substitute it, but unfortunately pasta is just too good (aka I can eat way too much at a time!) and just carries too many calories and carbs for one sitting! Have to definitely disagree there, switching it up is much needed. It's BAD stuff! Ugh. The carbs I don't mind so much, but WAY too many calories. It's got Mcdonalds beat hands down! So i really do appreciate the info you provided here! I love pasta but restricting myself to eating a cup of it to get my daily calories just isn't gonna happen! LOL. I can't wait to try the zucchine. :D Thanks again.

    • Pinkchic18 profile image

      Sarah Carlsley 6 years ago from Minnesota

      That's it. I'm utterly intrigued. I must try this out! Thank you for the inspiration!!

    • profile image

      Shilpa 6 years ago

      hi, where can i buy the zucchini pasta?

      Thanks

    • John D Lee profile image
      Author

      John D Lee 6 years ago

      You are welcome.

      Shilpa - you don't need to buy zucchini pasta - just buy some zucchini!

    • profile image

      Helen 6 years ago

      I tried this and while I love eating raw zucchini (like "fries" with dips) but this was just awful. It didn't work for me.

    • profile image

      Krystal 5 years ago

      I LOVE THIS! Thank you so much for the idea, it will definitely become a staple in my diet1 :)

    • profile image

      Mslediva 5 years ago

      I just finished eating the Zucchini pasta spaghetti and it was deeeeeeeeelish!

    • profile image

      Nina 5 years ago

      I just got through eating a bowl, sauté raw zucchini with Newman's Alfredo ( 3 carbs ) for 1/2 cup with freshly ground pepper and I thought it was awesome!!!!!! Thanks

    • profile image

      Mila 5 years ago

      Thanks for the idea. I just made it with a bolgnese sauce I made w/ ground turkey. It was delicious. Just a pointer, it's also a good idea to salt the water that you shock the zucchini in so it retains it's flavor. :)

    • profile image

      Crenita 4 years ago

      In order to get the group to LIKE this.. I added in a very sm amount of cooked angle hair pasta .. i.e 75% zucchini noodle and 25 % pasta.. added the great tomato sauce and It was well received.. but when I tried ONLY the zucchini noodle no one would even try it.. go Figure...

    • profile image

      demaisra 4 years ago

      Being a vegetarian most of my 50 years I can't believe I have never tried this before. I never have to buy pasta again. I hope this freezes or dehydrates well. I sliced it into thin spaghetti like strips and sauteed it in olive oil with onion, garlic and tomatoes, all from my garden. It was the most delicious thing I've had all summer from my garden. I also grated it and used my potato peeler, I tossed this in salted boiling water for 30 seconds then ate it with the sauté`, so delish!

    • tastiger04 profile image

      tastiger04 3 years ago

      This sounds like a fabulous substitue for the pasta lover who wants to avoid the carbs. I will be trying this very soon...thanks for sharing! voted up and useful :)

    • tastiger04 profile image

      tastiger04 3 years ago

      One question, if you were to make this into a dish to say, last a week or so, would it hold up? Or do you have to eat it right away?

    • profile image

      Michelle PAez 23 months ago

      Cant wait to try this!

    • profile image

      PhDChef 20 months ago

      Ooooh I should get a spiralizer! I also heard that this can be done with sweet potato!

    • profile image

      Robyn 18 months ago

      Love the idea! Going to try this week

      Does it keep well as a leftover? What about reheating?

    • Kailua-KonaGirl profile image

      June Parker 12 months ago from New York

      I am so glad I found this article! Yes, I have a mandoline and yes I have a food processor. Now that I know how to do this I don't have to waste money on one of the new zucchini pasta tools that are the latest trend. Kewl.

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