Friday Find ~ Zucchini Noodles


Lo and I met Allessia of Little Lessy at the Alt Summit.  We were so thrilled to meet a fellow Vancouverite and when we found out that she works at Lululemon, there was SO much to talk about as we are huge fans!  Allessia has made a commitment to eat clean and that’s basically what Laurel and I are doing right now.  She told us about a fantastic substitute for pasta……zucchini!  You can see on her blog how she prepared it (click here).

I found this recipe online..

Zucchini “Spaghetti” by the Steamy Kitchen

4 large, fat zucchini, cut into strands using Saladacco spiral slicer and spread out on a baking sheet
2 cloves garlic, minced
1/2 tsp salt
freshly ground pepper
1/2 tsp red pepper flakes

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is simmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, stir fry for 1 minute.  Add salt, pepper and pepper flakes. Serve.   Make sure you don’t cook the zucchini too long – or they will get mushy. You want the zucchini to still have some crunch to it. You could also add minced fresh herbs. But don’t add too many ingredients to this dish, its simplicity highlights the freshness of the vegetable. (Pam’s note:  Don’t cook too long…less than you think.  Otherwise a lot of moisture comes out of the zucchini.)

This recipe  is somewhat similar to the one Allessia used, but the zucchini is sauteed with garlic instead of blanched, so it could be served on it’s own as a side dish.  But I prefer the method of using a julienne peeler vs. buying an expensive spiral slicer.  I found this Zyliss julienne peeler at HomeSense for $5.99!  Gold I say!




This julienne peeler works like a dream. Take two swipes and then turn the zucchini around and it will sit nice and flat making the job even easier!

Verdict:  Does it taste like noodles, no, but it’s seriously delish.  Jason doesn’t “do” zucchini, but he went for seconds!! The pan was wiped out!  It’s a healthy substitute that’s perfect for stir fries, spaghetti sauce or anything else you might top noodles with!  If you don’t like spice, omit the pepper flakes and you’re good to go!

  • Ah! So glad you tried this – So delicious right? It’s made its way into my regular rotation of meals and I’ve gotten speedy at preparing it!

    • Pam

      You are so right!! I couldn’t believe how fast it was to make. And super healthy!! Let us know if you have any other healthy tips 🙂

  • Debra

    I love zucchini done this way – I did a paparadelle (ribbons) with the peeler – with garlic and butter – but have changed to coconut oil because it is better for you than olive oil when frying. And the secret really is to cook it quickly and get it right on the table. Yum!

    • Pam

      Thanks Debra. That’s a great tip about the coconut oil. I’m going to try that next time!! Also I agree about cooking and eating it quickly! It literally cooks for about a minute otherwise it gets too “liquidy”.