Zucchini Spaghetti

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zucchini spaghetti

 

The story of Zucchini Spaghetti

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.

A video on the making of Zucchini Spaghetti

 

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.

The Mandolin

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 .

Zucchini Spaghetti

Ingredients

  • 4 medium zucchini
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon unsalted butter
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/2 teaspoon dried dill weed

Method

Step 1

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.

Step 2

Variation: Omit the dill, add some thyme and grated Parmesan.

 

Mustard Thyme Spaetzle with zucchini spaghetti with Wiener Schnitzel

Zucchini Spaghetti served with Wiener Schnitzel


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Recipe Comments

  1. posted by brian on April 22, 2015

    Still the best!

    this is one of the first recipes I used from your site….years ago. and now there are so many copycats!
    And what the heck is a zoodle???
    Keep up the good cookin’

      Reply
    • posted by LindySez on April 22, 2015

      Thanks for the comment. I know right? Zoodles sounds like something that comes from the zoo. But it’s actually a peeler that cuts your zucchini into thin strands to use in a noodle presentation. I still like my mandolin best though. Just keep watching the fingers and keeping them out of the way 🙂 Cheers!

        Reply

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Nutritional Info

This information is per serving.
  • Calories
    46
  • Fat
    2g
  • Protein
    2g
  • Carbohydrate
    6g
  • Dietary Fiber
    2g
  • Cholesterol
    3mg
  • Sodium
    272mg

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