- April 24, 2013 at 11:38 am #103416
kjones02ParticipantTopics: 79Replies: 315
This is it if you miss carby pasta sometimes. I thought this was great!!!!
1 medium zucchini
1/4 tsp salt
Pasta Sauce or topping of your choice (or eat plain with just a little olive oil, various seasonings!)
1. Using a vegetable peeler, peel strips off zucchini, working your way around the squash. The strips can be as wide or narrow as you like. Keep going until you reach the seeds.
(A few seeds won’t matter but you don’t want it to be too seedy.)
2. Put the zucchini in colander (or strainer), sprinkle with salt and toss to coat.
3. Put the colander in the sink (or over a bowl) and place a bowl full of water on top of the zucchini to help press the water out (or you can use a plate and put some weight on top, ie: a can of food).
4. Leave it like this for at least an hour (and up to 24 hours.) (It gets more solid over time but the first hour is the most important.) I like to toss the zucchini about half way to make sure it drains properly.
5. After an hour, rinse the salt off and either press out the excess water or spread the “noodles” out on a a few paper towels and pat dry.
6. Heat a medim fry pan over medium heat. If desired you can use a little olive oil – but I just sprayed the pan with cooking spray.
7. Toss the zucchini “pasta” into the hot pan and stir fry until zucchini is heated through. Don’t cook it too long or it will stick together and/or become mushy. It is quite delicate. You basically just want to heat it up.
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