Zucchini Squash Noodles are a fabulous low carb, gluten and grain free substitution for pasta!
I call them a *wink, wink*nudge, nudge* from God.
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!
- 4 small zucchini or yellow squash *Larger squash with seeds, will cause you headaches when trying to slice your noodles!
- 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.
- 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.
- Plate your noodles and top with hot marinara sauce!