I had always just assumed that spaghetti squash was the only real noodle replacement for wheat noodles. I tried it once and wasn’t a huge fan, maybe I didn’t cook it enough, I don’t know. But I stumbled upon the idea of zucchini as noodles. What?! Now, I’m not awesome so I don’t have a julienne slicer, and I imagine that would make this noodle process a million times easier (that’s just an estimate), but holy cow, zucchini noodles are the best. Super close to how I cook the wheat noodles. So now I can eat spaghetti (with my own Paleo Spaghetti Sauce, of course).
I’ve never really been a fan of “al dente” pasta, I like mine a little softer, so I think the zucchini is perfect. I overcook mine just a bit, but you could certainly cook it less so it has a bit more bite. We serve this with the Paleo Bang Bang Shrimp, and it’s really good, the noodles get all covered up with the sauce and it’s perfect!
Zucchini Noodles
Ingredients
- 3 large Zucchini
Instructions
- Take a julienne peeler and shred the zucchini into thin strips. If you don't have a julienne peeler, use a regular vegetable peeler to get long, wide strips and slice into thin strips with a sharp knife.
- Place the "noodles" in a microwave-safe dish with a lid. I have a steamer, but you could just cover the top with plastic wrap as well. No need to add water.
- Microwave on High for 2-4 minute s(longer for softer noodles).
- Eat plain or serve with anything you would normally serve with noodles.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 15Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 3gFiber 1gSugar 2gProtein 1g
Trace
Sunday 8th of September 2013
Just use a cheese grater, and slice the zuchini lenghtwise... no need for julienne peeler or spiralizer