Vegetable Noodles

Today we are making Vegetable Noodles. It’s more of a how-to than a recipe, but you will find a printable recipe option at the bottom of the page. I first made vegetable noodles about a week ago, and I was surprised by how easy it was. I had seen the concept before but never tried it. I thought that it looked like a time-consuming task. I mean, who has time to be making vegetable strands when it is already 7:00p.m. and dinner isn’t even started? The answer is … me! I timed myself, and it took only 6 minutes to turn 2 pounds of zucchini into ‘pasta strands’.

Start by cutting off both ends of your zucchini.

Take a julienne peeler and drag it from the top to the bottom creating thin strands.

In a few minutes, you will have a heap of vegetable noodles.

You will have leftover zucchini when you’re finished. I put mine in the fridge for scrambled eggs the next day. I chopped up the leftover zucchini and briefly cooked it before adding it to my Scrambled Eggs with Spinach, Feta, and Pine Nuts.

So there you have it, zucchini noodles. This turned out to be so simple, I’m wondering why it took me so long to try it out. This recipe can also be made with most other round vegetables, from carrots to cucumbers. These are going to come in handy, especially later this summer when it is too hot to turn on the stove. I’m excited to try these with a number of different toppings for many ‘no cook’ meals to come.

Tip: You will want to serve the vegetable noodles immediately if you toss them with a sauce. Sauces are salted, and salt causes zucchini to release it’s water content, in turn causing your sauce to become thinner as it sits.

This is by no means a new concept, but below is the basic recipe for how I made vegetable noodles.