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Zucchini Spaghetti is a really fun way to serve zucchini and perfect if you are on a low-carb, or no-carb diet. I did this when my garden was full of fresh squash but you can do it with what’s in the store.
I find myself using the mandolin to prepare zucchini in spaghetti form more and more. I love the way cutting it this way changes the taste and texture.
And there are so many ways to change it up by adding different herbs and sauces. Or even cold, as I did in this Raw Zucchini Salad.
If you read any of the comments on the YouTube video, you will find there is a great debate on cooked or raw with raw eaters being pretty adamant that it is the ONLY way to eat. I’m more of an “all things in moderation” person.
But I do love my Zucchini Spaghetti.
Another debate in the comments of the video, I did not use the safety shield that comes with the mandolin, and as I state, very technically, “a mandolin is a very sharp thing”(don’t you just hate it when I get all technical?). Well, it is a very sharp thing. Just ask my husband. He calls it the “dangerous” thing, and when used improperly, it can easily take a nice chunk of a finger along with whatever else you are slicing so I caution you to pay attention.
In making this recipe, I didn’t use the guard because it would have totally destroyed one side of the squash, making it totally useless to use as spaghetti. And since you are only using the outside of the squash, not the seedy middle, you really have a good amount of fudge room to keep your fingers out of the way. But I will say it again, SAFETY FIRST, so if you are not confident, use the guard and make some zucchini bread with your destroyed zucchini part.
Or try a Spiral Cutter .
Cut the ends from each of the zucchini. Using a mandolin, set to the smallest julienne, julienne the zucchini using long strokes until you have squash strands that resemble "spaghetti". (Use only the outside, discard the seedy part). Heat the oil and butter in a saute pan, add the zucchini spaghetti, salt, pepper and dill weed. Quickly saute the zucchini until crisp-tender (it will cook fast, in less than 5 minutes). Taste and adjust the seasonings; serve twirled onto the plate.
Variation: Omit the dill, add some thyme and grated Parmesan.
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