Low Carb Recipes – How to Make Zucchini Pasta

Get DinnerMomma’s recipe for Low Carb Zucchini Pasta at http://allrecipes.com/recipe/low-carb-zucchini-pasta/detail.aspx

In this video, we’ll show you how to make a vegetarian, gluten-free version of noodles. All it takes is a few zucchinis and a vegetable peeler. Try this method with summer squash too if you wish. When it’s time to eat, add your favorite sauce to the noodles and some shredded Parmesan cheese and enjoy!

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13 Replies to “Low Carb Recipes – How to Make Zucchini Pasta”

  1. 519 Forestmonk

    I luvvvvvv zoodles! But one thing I found that makes them more al dente is to sprinkle the raw noodles with kosher sea salt and let them drain in a colander for about 15 mins. Rice it off and cook as shown. There is more bite to them. Either way I love them.

  2. jabronavich

    DON'T COOK the zucchini. This recipe left my zucchini mushy and soggy – disgusting. All you need to do is heat up the zucchini real quick as the other person who posted pointed out. Thanks allrecipes for ruining my zucchini noodles!

  3. Neko Tengu

    Microwave for a minute or two to heat it up, it retains a bit of a crunch and doesn't go soggy.  Also, when you cook it, it will expel moisture so you shouldn't add water.  The key is to not over-cook them – they only need to heated up.  Be careful when frying (only needs a couple minutes) and never boil them.  They taste better with sauce than pasta.  I find that even people who don't like zucchini love them when served this way.  The Spiralizer was a great invention, I'm so glad I bought it.

  4. Kris723

    You contradicted yourself because you said this was vegetarian and yet you put meatballs in there. I know can easily take the meatballs out, but you already did the damage

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