Zucchini Noodles

Zucchini is one of my favorite vegetables. It's a great workhorse and can be used in a variety of different cuisines as a main course, as a side dish, in a stir fry, fried, sliced, diced, sauteed, roasted, grilled, steamed. The list is endless. One of my favorite ways to use zucchini is as a substitute for noodles either in a side dish or as a main course. This does require a special tool called a mandoline (and not one of those 8-stringed instruments you find in folk, bluegrass and Godfather music. My mandoline slicer is over 10 years old, cost about $25 at the time, and isn't fancy, but it gets the job done!


Zucchini Noodles


3-4 medium zucchini, washed (you could peel the skin off if you'd like, but I prefer to leave it on.)


Fit the mandoline slicer with the small julienne blade. 

 Cut the ends off the zucchini, and lay it, lengthways, on the mandoline. Place the hand guard on top of the zucchini, and in smooth, even strokes, run the zucchini over the julienne blades.

 The result will be long, thin strips of zucchini about the size of spaghetti.

Zucchini noodles can be added raw to salads, cooked into an omelette, steamed or sauteed in a bit of oil till they are soft and used as a substitute for pasta. Be careful, though, as the zucchini can easily break into small bits if handled roughly. And NOBODY's zucchini should ever be handled too roughly!