Zucchini Squash Noodles

**UPDATE 7/17/12 – I changed the recipe from the original post after I tried a few different versions.  I wanted to cut down on the amount of water that pooled in my plate from the zucchini and now it is perfect!

I call them a *wink, wink*nudge, nudge* from God.

David A Bednar calls them “tender mercies.”
Whatever the title, it is so amazing and humbling when something happens in your life to remind you that there is a loving Heavenly Father who knows you personally and your needs.
Last week, our miraculous *wink, wink*nudge, nudge* completely blew me out of the water.  I won’t bore you with the details.  Just know that when we look for them, those moments are there, both big and small in our lives. 

As far as this recipe goes, it isn’t much of a recipe.  I actually saw it floating around Pinterest and knew I had to try it next time I made spaghetti for my kids.  I already owned and loved my julienne peeler, so it was a great new way to use it!

I will never tell you that it is just like eating regular spaghetti noodles.  However, for those of us who can’t eat them, or choose not to, it is a pretty amazing substitution.  Our mouths and minds are funny.  If you can trick them even a bit by providing a similar texture, your mind helps fill in the blanks.

Personally, I loved this recipe.  I topped it with my homemade meat marinara and I didn’t feel like I was missing out at all.  My kids ate their regular spaghetti noodles, and my hubby and I devoured our version.  Yum!!  I can’t wait to try these with a lot of my other sauces.  I know it seems like a lot of zucchini, but once it is cooked, it shrivels so plan on 2 small zucchini per person!

Zucchini or Squash Noodles
(serves 2)
4 small zucchini or yellow squash *Larger squash with seeds, will cause you headaches when trying to slice your noodles!

1.  Using a juilenne peeler, run the length of your squash to make your noodles.  Once all your noodles are sliced, sprinkle them with salt and toss so the salt is well distributed.  Let sit for 15 minutes.
2.  Heat a nonstick skillet over medium high heat.  Once hot, add a dab of oil.  Squeeze the excess water from the salted zucchini noodles and saute for 1-2 minutes until they are just barely softening.  I like to cook them in individual batches for each person so they don’t get too wet and mushy from cooking a big batch all together.
3.  Plate your noodles and top with hot sauce!


  1. says

    Mine is a Swissmar and it came from Williams Sonoma in a package of three different types of peelers. That was a few years back though, so you would have to check if they still sell them there.

  2. says

    Try not cooking the noodles for maximum nutrition. Since they are so thn, they will taste great with your sauce. Have done it many times.

    Take care,


  3. Karen says

    LOVED your noodle idea. Hubby and I usually use shirataki noodles for our pasta substitute, but these are really great for some ‘mix-it-up’ versions. I experimented with a cold salad, made w/diced tomatoes, mushrooms, shredded cheese and a light marinade of Ponzu/garlic/vinegar. Next time, will cook and try a meat or marina sauce. P.S. Had to go buy a julienne peeler, but it was worth it! (best $10 I’ve spent) Thanks, Carole! =)

  4. says

    Carole- I am an avid Ziplist user and I am having trouble “clipping” your recipes into my ziplist. Regardless of the recipe I wanted on the page, it reverted to one that I didn’t want. Any ideas other than manually creating a recipe in Ziplist.

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