ZUCCHINI NOODLES

ZUCCHINI "NOODLES"

Trim the ends off the zucchini. Using the wide julienne blade of a mandolin, shred the zucchini lengthwise into noodle-like strips. You could do this with a very sharp knife by cutting the zucchini lengthwise into very thin slabs, then cut each slab into thin strips. Cut strips to desired length. Saut?zucchini in butter in a non-stick skillet until slightly limp, but not mushy. Season as desired with salt and pepper, etc. I used some Spicy Seasoning Salt and pepper. Serve as a side dish or top with tomato or other kind of sauce. They have a texture similar to thick egg noodles. I think I will try these as "spaghetti" and meatballs sometime.

Carb count will depend on serving size, but estimate:

Per Serving: 39 Calories; 3g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

UPDATE:
A while back I bought a nifty gadget that I finally got a chance to try today. It's made by OXO and is called a Julienne Peeler. I bought the peeler at Bed Bath & Beyond, but they are available at a lot of places online. You can see a picture of the peeler on my Gadgets page. Above is a batch of "pasta" before cooking.

To cut the strands of "pasta", cut the blossom end off the zucchini. With the zucchini laying flat on your cutting board, and holding the stem end with one hand, run the peeler from one end to the other pressing somewhat firmly. Rotate the zucchini slightly and repeat. Keep turning and peeling the zucchini until you've reached the seeds at the center then stop when you've reached any larger seeds. Discard the core. Saut?the "pasta" in a little butter over fairly high heat for just a minute or two. Be careful not to overcook it.

An email friend named Nancy sent me this photo of her "spaghetti" and meatball dinner so I thought I'd share it. She made Baked Meatballs, Zucchini "Noodles" and Artisan Flat Bread.

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