Zucchini Spaghetti, or as it is now being called Zoodles, is a really fun way to serve zucchini. Cook it as a simple side, or use them in place of pasta. Perfect if you are on a low-carb, or no-carb diet.
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.
Ingredients for Zucchini Spaghetti
- 4 medium zucchini
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter
- ½ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- ½ teaspoon dried dill weed
Easy Easy Easy.
*Update: When I first made this recipe, almost 10 years ago, there were no Zoodles. There was no spiralizer. I can remember my excitement as I watched my YouTube video hit 500 views. Then 1000. Then 5K. I was never expecting it to go over 1M views. But it has and Zoodles are now all the rage. But here is the original, for your viewing pleasure.
A video on the making of Zucchini Spaghetti
Now back to the story...
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 Chocolate Zucchini Cake or Zucchini Carrot Biscotti with your destroyed zucchini part.
Or try a Spiral Cutter.
Zucchini Spaghetti served with Wiener Schnitzel
Zucchini Spaghetti
Ingredients
- 4 medium zucchini
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- ½ teaspoon dried dill weed or other soft herb
Instructions
- 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.
brian says
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'
LindySez says
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!