how do you make zucchini noodles ?

Debbiedebbiey

Sort of embarrassed to ask this but, really, the garden is popping them out faster than we can eat them. Thanks for any replies ! Any other zuke recipes appreciated as well.

bowbeforethoraxis

If you can, use a mandoline, on the julienne setting, and just run them through. You can use them raw in salads, or boil or steam them (just until tender, nowhere near as long as pasta) and use them the same way you would spaghetti.

You can also cut the zucchini into thin slices lengthwise, and use that instead of noodles in lasagna. I've seen lasagna recipes where they make mini-lasagnas in muffin tins, and depending on the width of your zucchinis, they might be the perfect size for that.

I also always keep roasted veggies on hand, to mix with pasta or quinoa, put on salads, put in scrambled eggs or frittatas, or just scoop up and eat on the fly. Just chop any veggies you have on hand (for me, usually zucchini, onion, red bell pepper, mushrooms,garlic, sometimes cherry tomatoes, asparagus, broccoli or cauliflower, any sort of mix of any of those) till they're about the same size, then lightly coat with olive oil (or just spray with the olive oil cooking spray) and toss them on a baking sheet and throw them into a 375 degree oven until they're all soft and browning.
Sometimes I throw a little parmesan on when they first get out of the oven.

Debbiedebbiey

thanks for your response ! im off to the garden !

VegePop

Other uses for zuccini than the noodles:-

Grate them, dress with olive oil, lemon and chopped fresh herbs.

Pick the flowers and add them to a mixed green salad. I dare you!!

There is a zucchini cake pretty much the same style as carrot cake.

Slice finely, also a purple onion, cover with a light vinegar (honey or wine vinegar), if you have to add a little sweetener and maybe some finely chopped chilli. This keeps for a while in the frig but the colour is best when fresh.