Rating: 4.5 stars
225 Ratings
  • 5 star values: 154
  • 4 star values: 59
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

prep:
35 mins
cook:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

141 calories; protein 5.6g; carbohydrates 10.4g; fat 9.9g; cholesterol 4.4mg; sodium 1361.8mg. Full Nutrition
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