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I love this recipe but I actually saute' mine. I add some olive oil to a pan and a dab of butter. I them add about 1-2 cloves of garlic and saute until al dente. I like to also toss these in pesto sauce and top with a squeeze of lemon and parmesan cheese. Delish!

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msjenipher1 June 29, 2011

I have made these "noodles" a few times, and they are wonderful. The taste is very mild and the texture is at least similar to pasta. I especially enjoyed them with an Alfredo sauce. Going to try sauteing next time. Thanks!

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Chef Laynie August 12, 2012

These make a perfect low-carb substitute for noodles. My wife made these tonight with lamb meatballs and a cream-cheese alfred sauce and I was in low-carb heaven! If you make them thin you really don't need to cook them at all.

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seaorca3 December 05, 2008

These noodles are "Oh So Good"! I made them with the last one of our garden Zucchini, which was hidden and got rather large, before we found it. I used the veggie peeler to make the noodles but didn't use the seeds that got rather large. Followed the instructions. To serve them, I put them in a non-stick pan with 1/4 cup small cubed ham and 2 spring onions (scallions) sliced thin, just till warm. I topped them with Reduced Fat Alfredo Sauce (# 12365). They were perfect with the Tomato and Mushroom Salad I made. The texture was pasta perfect without blanching. Thank You for our new favorite.

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gypsygal September 12, 2014
Zucchini Noodles Low-Carb