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Zucchini Pasta

The amazing, abundant zucchini! It’s a vegetable, sometimes it’s a surprise ‘gift’ for a neighbor, now it’s a noodle . . . and you’ll love it as a vegetarian, gluten-free alternative to pasta.
Great use for many little zucchini or that big boy you found hiding under the leaves.

Cut zucchini into thin, noodle-like strips – I used a potato peeler, a mandoline or food processor works well for this. Don’t let strips get too thin, use the grater blade with the largest holes.

I like the green edges, so I cut one all green strip and discarded that one. Then I made sure I had just a green edge in as many of the peeler swipes as I could get. If your family won’t accept the green, peel the zuc first. Slice it into wide slightly thicker slices to make lasagna noodles!

Toss with the 2 teaspoons salt, and lay on paper toweling or place in a colander to drain for 30 minutes. Let the noodles sweat out some of the excess moisture, rinse, drain and prepare.

Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking. OR, I was running short on time and have a large non-stick skillet.
I just heated my zucchini noodles slowly, tossing them in the skillet over medium heat – the noodles cooked and the extra moisture evaporated. Don’t overcook, don’t want them mushy.

Now use them just as you would pasta. Marinara Sauce, Creamy Parmesan Sauce, meat, no meat? The cream sauces are the perfect compliment for a bit of chicken or shrimp.

I mixed a couple good tablespoons of olive oil and fresh, minced garlic with a sun-dried tomato pesto seasoning and sprinkled with Parmesan cheese. WOW!

Easy, lite Cream Sauce
1 pint light cream or evaporated skim milk
6½ oz. package light garlic and herb cream cheese
1 to 1½ cups fresh, grated Parmesan cheese

Put all ingredients in a saucepan. Cook over low to medium heat until melted and mixed, stirring constantly. Do not overcook or cook on too high heat or it may separate.

Toss sauce and noodles and serve.

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