Put your strainer over a plate.
Shred your zucchini with a julienne peeler, mandolin, or, if you are like me and dont have those things, sit a cheese grater on its side (with the larger grates facing up) and slide your zucchini across it until you get to the seeds. This will create long, fat ribbons similar to fettuccine noodles.
Put ribbons in strainer, sprinkle with salt, toss, and let sit for 10 minutes to drain. The salt helps draw out the moisture and usually washes away so dont be afraid of using too much- the finished product will not be too salty.
Give the strainer a shake and use a paper towel to dab the pasta and collect any extra moisture. The dryer the pasta, the better.
Now, line a plate with paper towels.
Mince the garlic finely. Add a tiny bit of olive oil to a pan, and heat over medium heat until the oil is shimmery.
The best way to cook your noodles is to do it in batches. Add 1/2 gloves of minced garlic to the pan and give a quick stir, then add a quarter of the raw noodles, along with some pepper, and some more salt.
Cook for less than a minute, stirring once or twice being careful not to over cook or the noodles will be mushy.
Remove the noodles and place on the paper-towel lined plate in an even, spread-out layer.
Add a bit more oil to the pan, then more garlic, and start your second batch. While the second portion of zucchini is cooking, move the cooked noodles that are on the plate back into the strainer. Replace the paper towels on the plate. Repeat this process until all the zucchini is cooked.
Once all the zucchini is done, transfer to serving bowl and mix with sauce of your choosing. The spicier the sauce, the more it'll hide your squashy taste.
Serving
Suggestions
Serve with low carb/low sugar sauce.
Originally Submitted
8/9/2013
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