Prep 20 mins
Cook 0 mins
I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect!
- 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.
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!
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!
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.