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Zucchini "spaghetti"

By Chef Kate on July 21, 2011

Photo by Wish I Could Cook

1 Reviews

Prep Time: 10 mins
Total Time: 20 mins
Servings: 4-6

Photo by Wish I Could Cook

About This Recipe

"By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a "pasta" primavera.."

Ingredients

3 -4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 lbs zucchini, cut into long thin strips ( or other summer squash)
1/2 teaspoon salt

Directions

Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
A mandolin is great for this.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (236 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 151.9
Calories from Fat 101: 66%

Amount Per Serving: %
Total Fat 11.2g: 17%
Saturated Fat 1.6g: 8%
Cholesterol 0.0mg: 0%
Sugars 8.5 g
Sodium 318.7mg: 13%
Total Carbohydrate 11.6g: 3%
Dietary Fiber 3.4g: 13%
Sugars 8.5 g: 34%
Protein 4.3g: 8%

Reviews

"Can there be any easier more delicious way to make sauteed zucchini? I don't think so! It's funny how the shape of the slices, makes it better. I used my mandoline to make spahetti like strands and followed the recipe. I only had about two pounds of zucchini, and it filled my big skillet, so this recipe make a lot. I added spahetti sauce to the skillet at the end to heat everything together. I didn't have enough, but it still gave some added flavor. Topped with vegan parmesan, and it's tough to beat this dish for healthy, and easy and yum factors!"

By Wish I Could Cook on September 10, 2011 | 1249004