zucchinispaghetti

Zucchini “Spaghetti”

Zucchini Spaghetti

For all the low-carb fans, here is a great recipe. (come to think of it, I think the low-carb fad has come and gone, because I really don’t know anyone on a low-carb diet anymore) Anyways, its still a fun recipe nonetheless. Zucchini is cut into super-thin strips resembling spaghetti strands. Its flash-stirfried in a little olive oil, garlic and salt to taste. The texture is amazing and so different!

Kids will have fun with this too. The spiral machine thingy that makes the strands is called the Saladacco Spiral Slicer ($24.95) In addition to zucchini, you could do this to carrots, although you’d have to use really really FAT carrots (1.25″ diameter) otherwise it is impossibly difficult. I’ve found fat zucchini to work very well. A few cranks and zucchini comes out in beautiful, silky, light ribbons that just dance between your fingers. Saladacco

Zucchini Spaghetti

Check out other posts on Avocado Zucchini Pasta and a recent Spiralizer Comparison!

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Zucchini Spaghetti

Servings: Prep Time: Cook Time:
zucchinispaghetti

You want the zucchini to still have some crunch to it. You could also add minced fresh herbs. But don't add too many ingredients to this dish, its simplicity highlights the freshness of the vegetable.

Ingredients:

4 large, fat zucchini, cut into strands using the Spiral Slicer
2 cloves garlic, minced
1/2 tsp salt freshly ground pepper
1/2 tsp red pepper flakes

Directions:

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve. Make sure you don't cook the zucchini too long - or they will get mushy.

Comments 26

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  4. Nadine

    I love the idea of making vegetables pretty. I didn’t have your special tool, so I just used the shredder piece on my food processor. I used several small zucchini, a yellow squash, a carrot and 2 garlic cloves. I sauted in 1/2 tab of butter and probably the small amount of olive oil. Then I added about 1/4 cup of grated Parmesan. It added some nice zip. Everyone at the dinner table gobbled it up. Much thanks!

  5. Inell Balbi

    Hey! I’m at work surfing around your blog from my new apple iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Carry on the superb work!

  6. willie

    no need for a $24.95 machine – i buy the ‘y’ papaya hand shredder at local Asian markets for $2.99 – works fast and efficiently to shred daikon and carrot for viet salad or to make our zucchini spaghetti

  7. Brandan

    I found your blog page on bing and look a lot of the early blogposts. Keep up fantastic operate. Trying to find forward to reading through further of your stuff at a later time!…

  8. Dominique

    True, low carb diets may have been trendy for a whole but they definitely were not a fad! Every popular diet you look at these days is based on low-carb, including Jenny and WW. So thanks for the recipe! Can’t wait to try this out on my husband tonight!

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  10. Katie

    Found this using a google search. Recipe was easy to follow and made the house smell like the Olive Garden.

  11. Sandra

    So delicious and my kids loved it so much I’m making the switch from pasta to this.

  12. SM

    actually Dominque, that couldn’t be further from the truth. I work at Jenny and their food is mainly carb… 60%.
    WW doesn’t work off low carb either.

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  14. Sean

    Thanks for the recipe. BTW, the low carb thing still has a big following, albeit less mainstream. And a slightly different take on low carb is ketogenic. This favors healthy fats in higher concentration versus high protein.

  15. DW

    This is great. Low carb is used more than people may know. Especially if your are Diabetic. Can’t find enough easy tasty low carb foods. Thanks for sharing !

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