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Tips for cooking zucchini "pasta"?

I just purchased a machine for making vegetable "pasta" strands. My first attempt was a mild success - zucchini "pasta" strands with pesto, sautéed leeks, feta, and cherry tomatoes. I sautéed the zucchini for a few minutes, but found it got a little limp....and green. I think next time I'll do a sweeter, more colorful sauce. Does anyone have a favorite recipe or technique?

asked by lloreen almost 3 years ago

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7 answers 1061 views
Susan W
Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

I'll bet it was green. Yummy though. I find my zoodles stay too all dente. I like any and all sauces. Marinara seems to really compliment it. The last time I had them, I added feta, Greek olives, fresh basil and roasted garlic. I added the feta and basil after it was plated. I served it with roasted shrimp. Some grilled bread would have rounded the meal out beautifully, but I was avoiding flours and grains.

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CarlaCooks
added almost 3 years ago

The last place I worked served a raw zucchini-spaghetti salad. We would spiralize the zucchini on the smaller setting, then add a loose (and well-seasoned) pesto dressing and quartered cherry tomatoes. Topped with roasted and salted cashews, it was a best seller. The only issue with it is it released a lot of liquid if left to sit for long before eating, so dress it just before serving

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sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 3 years ago

I prefer zucchini noodles pan-fried until cooked.

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Diana
added almost 3 years ago

My family really likes this (we usually serve it as a side): raw zoodles with cherry tomatoes and a lemon vinaigrette topped with fresh basil. Extremely basic, but simple and tasty.

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Diana
added almost 3 years ago

My family really likes this (we usually serve it as a side): raw zoodles with cherry tomatoes and a lemon vinaigrette topped with fresh basil. Extremely basic, but simple and tasty.

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Emily Love
added almost 3 years ago

I, as others have said, leave my zoodles raw and just top with sauce! My favorite is pesto but I also like substituting them in Asian noodle salads :)

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