I seriously look for reasons to make these, they're that fun and yummy. And quite possibly take even less time than tossing regular noodles in simmering water and waiting. Plus they work so perfectly in all my favorite noodle dishes while being super body-friendly. What is not to love? Nothing. Everything is to love about these.
YIELD 4 servings
INGREDIENTS
4 medium (6-8 inches) zucchinis (1 per person is my general rule)
Oil to coat skillet (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)
Salt and pepper to taste
Optional goodies: garlic, herbs, pickled jalapeños, parmesan, lemon juice...
INSTRUCTIONS
- There are several ways to do this. You can use a mandolin or vegetable peeler to make long flat noodles, or hand cut them, julienne style. But my spiralizer is way too fun (and fast!) for me to pass up. If you're not familiar with how to use a spiralizer, William Sonoma has a great how-to video using the same one I have and love.
- Oil your skillet and heat to medium/low
- Once you've noodled your zucchinis, toss them in the skillet with some salt, pepper and any other goodies you want in there and sauté for about 5 minutes, until crisp-tender (Careful not to overcook, it doesn't take long!)
- The salt and heat are going to pull some water from the zucchini, so drain just before serving