New this month
Get the Allrecipes magazine

Zucchini 'Noodles'

Becka

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 141 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
  3. 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


Per Serving: 141 calories; 9.9 g fat; 10.4 g carbohydrates; 5.6 g protein; 4 mg cholesterol; 1362 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 141
  1. 187 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I love zucchini "noodles", but this recipe can be simplified. Just use a potato peeler to make thin strips (discard the core/seeds), and sauté in a little olive oil. Sprinkle with sea salt and p...

Most helpful critical review

ok, but probably won't make again unless I have these ingredients on hand and need to use them up.

Most helpful
Most positive
Least positive
Newest

I love zucchini "noodles", but this recipe can be simplified. Just use a potato peeler to make thin strips (discard the core/seeds), and sauté in a little olive oil. Sprinkle with sea salt and p...

I have always admired this when I've seen it done in restaurants so I was happy to find this recipe so I could duplicate it at home. Cooking time will vary depending on the thickness of the "noo...

Yummy idea! It got me looking up all kinds of zucchini pasta ideas and recipes. I omitted the last step, just drained it well and served it with marinara sauce. It was fantastic.(Marinara sauce:...

I wasn't looking to use this as a noodle base for sauce, but rather as a simple veggie accompaniment. It was perfect. Wonderful flavor that I don't think I would WANT to mask with a sauce! I mad...

I was aiming to make these as healthy as possible, so I just boiled them until they were cooked enough for me, drained, salt and peppered, sprinkled on parmesan cheese. I ate this with Marinara...

I used my vegetable peeler and made strands that way. I skipped the butter step at the end, and just sprayed with a zero calorie spray margarine. I topped with jarred fat free spaghetti sauce...

This was a great alternative to eating my spagetti sauce with rice. The zucchini has great taste.

This is one of those simple dishes you can whip up in no time, and I cooked mine for the time stated in the recipe. Since my garlic was no good, I used a little sweet onion instead and seasoned ...

I grated with a potato peeler and sauteed in olive oil and butter; salt and pepper and topped with my own version of healthy spaghetti sauce including red peppers, mushrooms, onion, garlic and j...