Zucchini pasta is a great alternative to pasta. I know some of you are thinking “how could zucchini possibly come close to pasta”. I, too, was in disbelief until I decided to try it for myself. When you make zucchini into noodles, it maintains a pasta-like texture while also absorbing whatever sauce you decide to pair it with. The key is to make sure you dry out the pasta ‘noodles’ before you coat them with sauce. Below, I explain how.
Total cook time: 15 minutes
- 1-2 zucchini per serving (the plate you see above, is from 1.5 zucchinis)
- 1 carton of cherry tomatoes
- Pinch of salt
- Pesto of choice – recipes here
- Wash and dry your zucchinis. Use a spiralizer or julienne peeler to make your noodles. Spiralizers run you between $30-40. Although I will say, the create a much better noodle – similar to spaghetti. Above, I used the julienne peeler to create my noodles. It costs between $8-10 and you peel the zucchini in the same way you’d peel a carrot. It creates noodle like strips from the zucchini. Stop peeling once you get to the core of the zucchini, it’s hard and white with seeds
- Put your zucchini noodles into a strainer. Sprinkle some salt throughout the noodles and let the zucchini sit for 10-15 minutes. The salt extracts water from the zucchini and helps dry them out.
- While your zucchini dries, make your pesto.
- Pour the pesto over the noodles and toss to coat. Serve on a plate or bowl.