ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel the zucchini into long ribbons.
- Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft!
GUILT-FREE GARLIC PARMESAN ZUCCHINI NOODLES PASTA
We are in love with this easy zucchini noodles recipe. There's fresh zucchini, tomatoes, basil, parmesan, and garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles, or swap half of the zucchini for regular spaghetti for a heartier meal. For a vegetarian option, omit the parmesan cheese, substitute it with your favorite vegetarian-friendly cheese, or use nutritional yeast.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 20m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.
- Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.
- Toss the noodles with pasta tongs and cook until al dente - they should be wilted but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
- Stir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
- Bring the liquid left in the skillet to a simmer.
- Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Cook while whisking until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
- Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 197, Protein 10.7 g, Carbohydrate 11.2 g, Fiber 3.4 g, Sugar 1.7 g, Fat 14.3 g, SaturatedFat 3.4 g, Cholesterol 7.2 mg, Sodium 471.4 mg
ZUCCHINI NOODLES
Use a spiralizer to make noodles out of zucchini or squash. Recipe is from AllRecipes: http://allrecipes.com/recipe/172398/zucchini-noodles/
Provided by ontheroadid
Categories Vegetable
Time 43m
Yield 4 140 cal., 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into noodles using a spiralizer or mandolin.
- Toss noodles with 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine/butter in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes.
- Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 152.9, Fat 11.2, SaturatedFat 3.1, Cholesterol 5.5, Sodium 1381.5, Carbohydrate 9.5, Fiber 2.9, Sugar 7.4, Protein 6.1
ZUCCHINI NOODLES RECIPE
Steps:
- Gather the ingredients.
- For spiral-shaped zucchini noodles, use a spiralizer tool. If you plan to cook the noodles, use a thicker blade. This results in larger zucchini noodles that, when cooked, maintain their shape better and have more of an al dente texture .
- Wash and dry the zucchini. Budget approximately one medium sized zucchini per serving of zucchini noodles.
- If you plan to make spiralized zucchini noodles, trim the top of the zucchini.
- Secure the zucchini into your spiralizer appliance. Our spiralizer uses a long metal skewer pushed through the center of the zucchini on one end to hold it steady. The other end is held in place with a plate covered in sharp spikes.
- Turn the crank handle to push the zucchini through the spiralizer blades. Place a bowl on the other end to catch the zucchini noodles as they come out through the spiralizer.
- Continue to rotate the crank until you hit the end of the zucchini.
- In a large saucepan, gently heat your favorite pasta sauce. Prepared pesto sauce with a touch of cream or a fresh marinara sauce both work well with zucchini noodles.
- Add the spiralized zucchini noodles to the pan with the warm sauce. Carefully toss the noodles with the sauce and cook for about 2 minutes, or until just softened. Do not overcook or the zucchini noodles will become soggy and lose their shape.
- If desired, additional fresh vegetables or fresh herbs can be added to the zucchini noodles. Once the noodles are cooked al dente, remove from the heat to prevent overcooking.
- If you do not have a spiralizer, zucchini noodles can also be made using a vegetable peeler. Using this method the zucchini will be cut into long, very thin ribbon-like noodles.
- Noodles made with a vegetable peeler tend to be quite thin and are best suited for raw preparations. For a fresh zucchini noodle salad, simply toss the zucchini ribbons with a light dressing of olive oil and vinegar. Season with coarse salt and freshly ground black pepper. Additional fresh vegetables or herbs can be added as well.
Nutrition Facts : Calories 74 kcal, Carbohydrate 12 g, Cholesterol 2 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 387 mg, Sugar 8 g, Fat 2 g, ServingSize 1 bowl (1 serving), UnsaturatedFat 0 g
ZUCCHINI 'NOODLES'
A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.
Provided by Becka
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 10.4 g, Cholesterol 4.4 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 1361.8 mg, Sugar 5.2 g
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