I've been carting around different versions of this recipe since college. (That's about 25 years, you guys. Yikes!) It started out as a clipping from...Read More
Basic Zucchini Noodles
Go ahead and say it! It’s OK to complain a little among friends. At first, saying “no” to pasta – and replacing it with vegetables! – is no fun. I understand. We all go through it. But here’s the thing: We have choices. Tasty choices. There’s no reason to give up the fun of twirling long, strands of yumminess on a fork. With a little patience, some ingenuity, and the loving support of vegetables, you can have all the joy of noodles without the troublesome anti-nutrients of grains.
With these Basic Zucchini Noodles, you’ve got the base for a super comforting, noodle-icious meal. You can top them with Old School Italian Meat Sauce, toss with pesto, make a bed for Chicken Pesto Meatballs, add sardines for a dose of Omega-3, turn them into Comfort Noodles, slurp them in soup, and much, much more.
Serves 2-4 | Prep 10 minutes | Sweat 30 minutes | Cook 2 minutes | Whole30 compliant
Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20-30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. Now you have two choices: got directly to step 2 or… for absolutely al dente noodles that do not get mushy, return the noodles to the colander and place in the fridge, uncovered, for 1-2 hours. This allows the strands to dehydrate even further.
Heat a large non-stick skillet over medium-high heat and add the prepared zucchini noodles. Sauté them in the dry pan until just tender, about 1-2 minutes. Reduce the heat to low and drizzle the olive oil over the noodles, stirring gently to coat the strands. Taste and season with salt and pepper.