I love growing zucchini in my garden, but it does take over! I planted an heirloom variety my first year of gardening and it continued to grow up to three years later—even though I didn’t plant any seeds those years. But if you have the space, garden-fresh zucchini is absolutely worth it.
The trick to making zucchini noodles is to use zucchini that’s not too large. The seeds in large zucchini can make a mess out of your spiral slicer. I prefer to use zucchini no larger than 12 inches long and 2 inches wide.
How to Make It
- Cut the ends off the zucchini to have nice even edges. If you desire a white “noodle,” peel the zucchini.
- Using a vegetable spiral slicer, swirl the zucchini into long, thin, noodlelike shapes by gently pressing down on the handle while turning it clockwise.
- Just before serving, toss the raw pasta with your desired sauce to coat. Do not sauce more noodles than you plan to eat at that moment—once covered in sauce, leftover noodles get a little soggy, so store leftover zucchini noodles and sauce separately in airtight containers. Store the noodles in the fridge for up to 5 days. Not recommended for freezing since it tends to get soggy.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 20 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Dietary Fiber 1 g 3% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |