Zucchini is a quick and easy gluten-free, grain-free, paleo pasta alternative — you don’t even have to cook the zoodles. But if you want it a little softer, you can blanch it in boiling water for a couple of minutes. Or just add it to the pan with whatever sauce you are making for the last few minutes of cooking. Zucchini pasta works well with just about any sauce and also makes a great cold salad.
Here are a few different ways to make zucchini pasta:
- Use a vegetable peeler to make long thin strips of zucchini. Continue around the zucchini until you get to the seeds. You can do thin or wide strips.
- Use a julienne peeler. Continue around the zucchini until you get to the seeds.
- Slice the zucchini with a mandolin that juliennes. Or just slice it on the thinnest setting, and then cut the slices into noodles.
- Use a spiral vegetable slicer. This is my favorite method, and how I made the zucchini pasta in the photo above. Just put the zucchini in the slicer and turn the handle.
Once the zucchini pasta is cut, you can salt and drain the zucchini in a colander to remove some of the moisture. Let it drain for at least 20 minutes, then press the zucchini to remove the liquid or lay it on a dish towel to dry. I tend to skip this step if I’m in a hurry. I did not drain the zucchini in the photo above. It went straight from the spiral slicer onto the cutting board, then into my garlic roasted shrimp as soon as I took the photo.