Zucchini Noodles

Here's an easy "replacement" for pasta, for all you low-carbers, gluten-free-ers, calorie-cutters and healthy eaters out there, and it's actually pretty good. Well, good as in "this doesn't taste at all like pasta but it's fun to eat and tastes good." Stew didn't really love it though...maybe because this is pretty much all we had for dinner, with some leftover meat...and then Stew had a pb&j. ;)
So don't eat ONLY this, but this would be a good veggie side to an Italian meal, like chicken parmesan or something. These noodles weren't my idea, I got the idea from some blogs I follow, then followed a simple recipe on eHow.

Zucchini (about one regular sized zucchini per person)
Green onions (I cut some really long and thin and added them in for flavor, but I didn't love the texture of them)
Olive oil
Garlic (to your taste)
Salt & pepper, to taste
Tomatoes or tomato sauce, if desired
Grated parmesan cheese, if desired

Wash the zucchini (obviously). With a vegetable peeler, grate zucchini length-wise, rotating it to keep it round (so you get thinner noodles). Use as much of the zucchini as possible (the seedy center is a little hard to grate so I left it out). Heat oil in skillet over medium-low heat. Add garlic and let it cook until it's a little brown and soft. Add zucchini to the pan and cook over medium heat for about 5 minutes, or until thinner slices look translucent.
Add salt and pepper, tomatoes or tomato sauce to taste (not too much to overpower the zucchini). Top with cheese.

Now how easy was that?!


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