Zucchini “pasta” is a great low-carb, gluten and grain-free pasta alternative, and a favorite of ours, around here!
Cooking it is optional, though I prefer it cooked, and would recommend doing so. For a more authentic pasta texture, cooking options are up to you: steam the zucchini, blanch it in boiling water, pan sauté, or toss it into your favorite sauce during the last few minutes of cook time. The zucchini cooks in about 3-5 minutes, and is extremely versatile, as it tastes great with just about any type of sauce!
The shape of the zucchini pasta is also really up to you. Creating fettuccine like noodles with a vegetable peeler and/or creating spaghetti like noodles with a julienne peeler are my go-to methods for turning zucchini into yummy pasta form.
Simple steps to making Zucchini Pasta:
1. Clean and dry the zucchini–I recommend one zucchini per person.
2. Peel into desired pasta shape, stopping once you reach the seeds.*
3. Cook 3-5 minutes, eat and enjoy!
*Side note: The core of the zucchini contains the seeds, which do not cook into a desirable noodle-like texture. However, I am never one to throw away something perfectly edible. Typically, I will grate the core and incorporate it into homemade pasta sauce, homemade meatballs, meatloaf, chili, etc.
I hope you try making your own zucchini “pasta”!!