1 medium zucchini makes enough pasta for 1 person, about 1 cup.
- 1 zucchini
- 1 tsp butter
1. Using a vegetable peeler, remove the skin from the zucchini. I used a very small vegetable peeler that fits over my finger. You don’t want to use a large peeler because you are going to use it to make your noodles.
I got this vegetable peeler for $2.99 at Bed Bath and Beyond. I absolutely love it.
2. Using the vegetable peeler, slowly peel off the zucchini flesh – your noodles! You want them to be no larger than 1/2 inch wide. I aimed for 1/4 inch. I found that if you rotate the zucchini each time you peel off a noodle, you get smaller noodles. Stop peeling when you reach the core. The seeded flesh doesn’t make good noodles.
3. Place the zoodles in a colander and sprinkle with salt. Allow the zucchini to sit for 10 minutes then pat dry with a paper towel.
4. Heat a medium skillet over medium heat. Once hot, melt the butter. Add the zucchini noodles and cook for 5 minutes, stirring occasionally with a spaghetti spoon. If the zucchini begins to wilt, remove from heat. The zucchini should be bright green and still al dente.
Voila! A delicious low carb, gluten free pasta substitute : )
I used the zoodles to make Chicken Fettuccine Alfredo. It was a fantastic combination.
Based off of the recipe found at Viginia is for Hunter Gatherers