I love zucchini noodles. They are light, fresh, and good for you! I use 1-2 medium zucchinis per person, depending on if you are making a side or main dish.
High in fiber, water, vitamin A, vitamin C and potassium, zucchini offers an abundance of nutrients. Read more here.
There is a fancy spiraling tool you can use, but I don’t have one (yet) so I use a regular vegetable peeler.
Step 1 – Remove skin & using vegetable peeler, make long wide “noodles” from the flesh. Work around middle seeds.
Step 2 – Stack a few and slice into fettuccini size strips using a large butcher knife. Set to drain in a colander while you prepare sauce of your choice (another post).
Step 3 – warm your favorite sauce (I typically make either a fresh marinara or cashew cream “alfredo” sauce)
Step 4 – add noodles to sauce and continue cooking 1-2 mins until softened and warmed
UPDATE: I got a fancy new spiralizer tool and am now making gorgeous zucchini noodles just by running it thru the tool
Here’s the finished product – zucchini noodles w/lemon-pepper cashew cream YUM