Zucchini "noodles" are one of my new favorite things because they're sneaky: you feel like you're eating a huge bowl of carb-filled pasta, but really you're sneaking lots of fiber and good-for-you veggie stuff into your meal.
I've been using my spiral slicer to create long thin strands that are perfect when topped with a simple homemade marinara sauce and a sprinkle of cheese. Follow the directions below and try it out for yourself!
What You'll Need:
3 large zucchini (bigger ones are easier to spiralize)
- Slice the zucchini using the spiral slicer and place the strands into a colander.
- Using a heavy hand, sprinkle kosher salt all over the zucchini and let it sit for about 15 minutes. This seems like a weird step, but it helps to draw out some of the excess water inside the zucchini and will help to give the zucchini a more al dente texture.
- Rinse the salt off the zucchini and pat dry.
- In a heated skillet, warm the zucchini noodles for about 5 minutes.
- Drizzle a tiny bit (about a half turn of the pan) of olive oil on the "noodles" and let them continue cooking. I used a basil-infused oil and it was delicious!
- After about 2 more minutes, remove the noodles from heat and top with sauce. Enjoy!