If you are like me, always on the lookout for healthy recipes to cook at home, you’ve probably read about or even tried some zucchini noodles. This raw noodles, also called “zoodles”, are a healthier (and gluten-free) alternative to traditional spaghetti or fettuccine made with wheat flour, and they are an amazing way to pack more veggies into a meal.
Before trying them, I was skeptical about this whole zucchini noodle thing. I liked enjoying roasted, sautéed, or steamed zucchini, but I had never been a fan of eating raw zucchini, and particularly not in such large quantities. I mean, a bowl full of raw zucchini is A LOT! I couldn’t envision myself eating this and enjoying it. But then I did.
I’ve come to discover that zucchini have such a neutral flavor, that when shaped as noodles, and covered in a tasty sauce, they really do give you the sensation of eating noodles. Of course it’s not 100% the same experience, but it’s close enough, and completely worth it when you know how healthy it is to eat so many veggies in one go.
The problem with making zucchini noodles at home, however, is that they’re usually made with a spiralizer, a machine that will turn your zucchini (or other veggies) into perfectly formed noodles in the blink of an eye. I really need to get myself a spiralizer soon, but for now, since I don’t have one, here’s the way I make my raw zucchini pasta and how you can make it too if you have no interest in buying a spiralizer any time soon.
I make mine with a mandolin, although you could also use a vegetable peeler for this. Granted, they don’t come out perfectly formed, and they are definitely thicker than your average noodle (more like thick fettuccine than thin spaghetti), but I like fettuccine better than spaghetti anyway, so for me it’s not a problem and may even be a plus.Do you have any other way of making zucchini noodles (or noodles made of any other veggie) without a spiralizer? If you do, tell me in the comments!
Wishing you health & happiness,
|Zucchini Fettuccine|| |
- 2 large zucchini (or 4 small/medium)
- Wash your zucchini, cut the ends off, and peel them if they're not organic.
- Cut each zucchini lengthwise by half, and then each half by half.
- Very carefully, pass each slice through a mandolin (the thin and long side).
- If you prefer, do this with all 4 slices at once, but be extra careful.
- It may be hard to pass the bottom part of each slice through the mandolin. If you have any zucchini left that you can't use for this save it for another dish.
Léelo en Español.