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. 
Check out other posts on Avocado Zucchini Pasta and a recent Spiralizer Comparison!
Zucchini Spaghetti
Ingredients
- 4 large, fat zucchini, cut into strands using the Spiral Slicer
- 2 cloves garlic, minced
- 1/2 teaspoon salt freshly ground pepper
- 1/2 teaspoon red pepper flakes
Instructions
- 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I have a Kitchenaid mixer with the spiral slicer/peeler attachments. Works fantastic for creating the spaghetti.
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 !
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.
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.
I liked this better than soy spaghetti!
So delicious and my kids loved it so much I’m making the switch from pasta to this.
Found this using a google search. Recipe was easy to follow and made the house smell like the Olive Garden.
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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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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
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food processors can really shorten the time it takes for you to prepare home cooked meals *”,
low carb diets should be the bulk of our meals to avoid getting obese*`*
This recipie looks amazing – can’t wait to get into the kitchen to try it.
olive oil is a great additive on foods since it has low saturated fat,.:
I love this recipe and I cant eat pasta not due to carbs but other junk. So I look forward to trying this out.
Olive oil is very tasty and it has very low saturated fats.:.’
Olive oil is very tasty and has some nutty taste too.;”;
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!
That is a smitten kitchen recipe, isn’t it?
I think practically every food publication and blogger has written about zucchini spaghetti. But no, if you’re referring to this recipe http://smittenkitchen.com/2008/06/zucchini-strand-spaghetti/ I can pretty much assure you that it’s obviously different.