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Zucchini Noodles

Pasta dishes are always a quick and easy meal that most everyone likes. But, because I eat gluten free and actually avoid grains most of the time, just because my tummy feels better that way, I’ve started making veggie noodles more often. You can always prepare natures Spaghetti Noodles or use a spiral slicer to make zucchini noodles, sweet potato noodles, yellow squash noodles…any squash noodles.
I’ve used a couple different spiral slicers and the one I like the most is the OXO Good Grips handheld spiralizer.

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Zucchini Noodles

  • Author: Tammie Duggar

Ingredients

Scale

1 medium zucchini

Instructions

Wash Zucchini and cut off the ends. Peel if desired.

Using a spiralizer cut the zucchini into noodles. The spiralizer cuts into one continuous noodle so you may want to cut the noodles into smaller lengths.

If you want them cooked, place noodles into a steamer basket.

In a medium sauce pan add 1 inch of water and bring to a boil. Place the steamer basket in the pan of boiling water and cover.

Remove basket steamer from pan and allow to drain any excess water for a couple minutes.

Serve with sauce of your choice.

Notes

The great thing about zucchini noodles is that they can be eaten both raw and steamed. Personally I like the texture of them better after they have been lightly steamed.

Try these yummy options:

Fresh Pesto Sauce

Alfredo Sauce

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2 responses to “Zucchini Noodles”

  1. […] do with. Just un case that happens to you too, you can freeze it, spiralize it to make the best noodles, add it to sauerkraut and ferment it, blend it into spaghetti sauce, turn it into flatbread, add it […]

  2. […] very first type of veggie noodles I tried we’re zucchini noodles– or […]

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