All About Zucchini as Spaghetti Noodles: Zucchini noodles are perfect for any diets, perfect for gluten intolerant people, perfect for low calories, vegans and are clean and paleo friendly…and perfect for anyone who love good healthy food!
Zucchini spaghetti noodle can be made using mandolin slicer with julienne blade, Julienne peeler, veggie noodle slicer, a knife and your own skills and patience or my favorite kitchen appliance, food processor.
Last night my daughter and I made these noodles using both mandolin and food processor. When using food processor, cut the zucchini in half and scoop the seeds out of each half. Use your food processors shredding blade and shred away (the lazy way).
Using mandolin slicer, basically run the zucchinis through the mandolin until you get to the center where the seeds are, and then turn them. Discard the core.The seeds will prevent the noodles from holding together.
Use your fingers to separate the strands from each other. Then place them in between paper towels to bring out some of the excess moisture, or you can lay them in a colander or strainer over a bowl for 20-30 minutes.
You can use them raw or cook.
Boil: 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.
Sauté: Cook zucchini in two separate batches to help keep the “noodles” separate. Heat tablespoon of olive oil in a large non-stick skillet on medium high heat. Add zucchini noodles. Sauté, tossing and stirring the noodles for 2-3 minutes until soften. Do not cook the zucchini too long – or they will get mushy. Season with salt and pepper. Repeat with the remaining zucchini.
- 3 zucchini, julienned/shredded (see note above)
- 3 yellow squash, julienned/shredded (see note above)
- 1 (6 ounce) jar sun-dried tomatoes packed in olive oil and herbs,well-drained and chopped
- 1 (16 ounce) jar roasted red peppers, drained and chopped
- 1 small onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 to 1/2 teaspoons red pepper flakes (according to desire for hot and spicy flavor)
- salt & pepper to taste
- 1/4 cup fresh basil, roughly-chopped (optional for garnish)
- 1/4 cup Parmesan cheese, grated (optional for garnish)
Combine the julienned/shredded zucchini and yellow squash in a large bowl. Set it aside.
Heat olive oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened, about 2 minutes. Add the roasted peppers, sun-dried tomatoes, red pepper flakes, salt and pepper to the pan and continue to sauté for another 2-3 minutes.
Transfer the pepper mixture to a blender or food processor. Add tablespoon honey, pulse until combined and smooth. Taste for seasoning.
Mix the sauce with the zucchini and yellow squash noodles. Toss until noodles are well coated. Garnish with chopped basil and Parmesan cheese. Serve at room temperature or chilled.
If you’re less into raw food and want to cook the zucchini noodles. Gently sauté the noodles with olive oil for a couple of minutes until they soften. (see note above).
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