Zucchini “Pasta”

Works great though I wouldn't substitute the zucchini pasta with regular pasta regularity. I also advise dicing the stem and adding it to the sauce. No need to waste perfectly good veg.

Easy, fast, and delicious! Good on its own, but even better with sauce. Endless options, but I just added some leftover italian sausage and tomato sauce and some crumbled feta. Very satisfying! Given the saltiness of the latter two ingredients, I should have cut down the salt used to cook the zucchini. Next time!

Please do more of these recipes with the zoodles. My son loves to help make them but was deeply offended that they did not turn into real spaghetti. Le sigh. I'm thinking the pesto (which we've not had on regular pasta) suggested in the comments might do the trick. Send zucchini help!!!

I added some garlic powder to give it a bit more flavor. This came out great.

Add roasted slivered almonds sautéed then season with red pepper pepper and salt this made the dish toasty nutty slightly hot ; no sauce just oil lots of sited garlic . A truly divine delicate flavors with side salad

Actually pretty darn tasty!

I used a spiralizer for the zucchini. Very efficient and it results in noodles of consistent size. I really liked the idea of pan frying. I was about to boil the zucchini when I found this recipe. I served with Marcella Hazan’s Tomato Sauce (also in NYT Cooking). Delicious!

GREAT on its own, superior experience to pasta. you can also mix this with pasta and it is great.

So I did these with a light, bright tomato sauce that I thought matched up really well, recipe as follows: 2/3 small crate grape tomatoes, sauteed in olive oil til they burst. 1 big green creole tomato, diced and added. 1 small shallot, diced fine and added 2 cloves grated garlic 1 glug dry white wine oregano healthy amount basil salt pepper 1 tsp white sugar cook covered until well merged add a handful of shelled pistachios, then blend. 1/2 tbsp honey 3 drops fish sauce blend, taste, adjust

I cooked a sauce with tomatoe sauce, bechamel, mushrooms, dehydrated tomatoes, pepper, onion red paprika and garlic. I was a really good combination.

A great one-person dinner by using only one large zucchini! The secret is using a wide vegetable slicer and making the ribbon thicknesses consistent so that they cook evenly. Variations are endless: I sautéed shallots in olive oil and added toasted walnuts, lemon zest, and pecorino into the cooked zuke ribbons.

It was delicious as is. I had fresh pesto, red sauce, and white sauce available, but decided naked zucchini was best. Next summer I plan on cooking this more often, as I have an inexhaustible supply of squash from the garden until frost. Thank you!

I like to use a spiralizer for the zucchini. It makes great consistent noodles, and instead of the tomato sauce I use halved cherry tomatoes, thrown in at the same time as the noodles.

Ate this for lunch today with homemade tomato sauce. My dinners are getting so meat heavy, I feel like I'll be using this recipe more often to break my fast or just eat a light lunch. I also have a Silver Palate recipe for carrot pasta that the sauce would go great on this zoodles recipe.

I will use this recipe whenever I make spaghetti from now on. My husband loved it, and of course it is wonderful for someone who wants to limit carbs in the diet. I followed Kathleen's lead and put minced garlic in the oil when I sauteed it. Delicious.