Zucchini Noodles

Zucchini Noodles

Zucchini noodles, mostly referred to as "zoodles" in the Paleo world, really saved me when I did my first Whole30. Coming from an Italian family, pasta was always a big part of my diet––it was usually all I'd eat for dinner. During my Whole30, my biggest challenge was saying no to pasta––especially on Sundays. Zucchini noodles, along with spaghetti squash, are great substitutions for pasta and are very easy to prepare!

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Zucchini Noodles

Prep Time: 5 min Cook Time: 5-10 min Inactive Time: 30 min Total Time: 45 min

Ingredients

  • zucchini (1-2 per person)

  • salt

Preparation

  1. If you prefer your zucchini peeled, peel it first, then form your zucchini into noodles using a julienne peeler or a spiral vegetable slicer. Place zucchini noodles into a large colander and toss well with salt. Let sit for at least 30 minutes (this lets out some of the water zucchini holds, tenderizing the noodles).

  2. Heat a large skillet to medium heat and spoon in just enough zucchini to cover the bottom of the pan. Toss gently with tongs as the noodles cook to prevent them from sticking and burning (about 4-5 minutes), then remove from the pan. Repeat this until all of the zucchini noodles are cooked. Serve hot with your sauce of choice (I like tomato) and enjoy!

  3. Update: I now use this spiral vegetable slicer to make my noodles, a julienne peeler is totally fine, I used that to make noodles for months (and to make the noodles in the above photo!) and it worked just fine!

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