Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

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 over 1 year ago
7 answers 658 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year 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.

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 1 year 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

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 1 year ago

I prefer zucchini noodles pan-fried until cooked.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 1 year ago

I bought a spiralizer - so fun! For my " zoodles" I spin them then lightly salt them and let them rest in a colander. This draws out moisture and also seasons them. Then I gently twirl them in a dish towel to remove even more moisture. I love to cook minced ginger and garlic, add the zoodles and some lemon, parsley or basil, and top with Parmesan. Delish!!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year 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.

2525f653 b225 4c8f 9925 212187a6f013  2aea6da
added over 1 year 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 :)