Zucchini Noodles Low-Carb
photo by msjenipher1
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
3-4 cups
- Serves:
- 2-3
ingredients
directions
- Get out your best vegetable peeler (it must be SHARP).
- "Peel" strips off the zucchini, going around the length of the veggie in an equal manner so that you make strips of equal length and thickness - you'll get the hang of it after one zucchini so have an extra available for practice.
- After you have peeled a bowl full of strips, add olive oil and salt and pepper to taste. Don't add too much olive oil. Let the bowl sit out for 1 hour to "temper" the noodles, tossing once or twice (I like to toss with my hands, the zucchini strips feel silky and wonderful!)
- Place in fridge after one hour until ready to use (will keep for one day).
- I serve this with meatballs and sauce, plain, or with grated cheese. Some people actually boil these noodles briefly (blanche) but I prefer them raw.
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Reviews
-
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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Massive changes in our household when hubby was diagnosed with Diabetes. Now we eat mostly proteins and veggies and skip the pasta and breads. It's a tough transition - no more bready desserts. I LOVE to experiment, and I usually never make the same dish twice. I spend a HUGE amount of time looking at recipes and cooking. And I love this site!
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