Eat more vegetables by replace wheat pasta with zucchini noodles.
Last summer I started experimenting with zucchini noodles. I kept seeing spiralizers and other gadgets online and in blog posts and I was completely intrigued. I happen to love zucchini so I figured making noodles out of it wouldn’t be so awful. And it’s not. I love this new way of making “pasta” and getting more vegetables at our meals.
I tried a bunch of different inexpensive, hand held gadgets to make zucchini noodles. I found the easiest tool to use is my mandoline. Mandoline’s, at least quality ones, are not cheap and I had put off buying one for many years. But I finally broke down and got one and I absolutely love it. It make slice and cutting up veggies a breeze. It is worth every penny I paid for it.
The mandoline has these little spikes that you can pop up. They will slice the zucchini lengthwise and then the slicer will slice those in to little strips. You do want to pick up the zucchini to take it back up to the top. Don’t slide it back up.
This is one small zucchini. You will need to do about twice what you think you need because it does cook down quite a bit. The zucchini also has quite a bit of water in it so it will make any sauces a little thinner. I just make them thicker to start or drain the water off.
I just fry the zucchini in a large frying pan with butter or oil. It doesn’t take long – maybe 2-3 minutes. You could also boil it, but I’m generally too impatient to water for water to boil.
I serve zucchini noodles in place of spaghetti or linguine in pretty much anything. I love them covered with homemade marinara sauce or under shrimp scampi.This article may contain affiliate links.