These are, hands down, my new favorite food. I eat them solo, as a base for pasta sauces and float them atop soups as a super flavorful garnish. They are wonderful hot right out of the pan or cold the following day. They are a great way to add more potassium-rich vegetables to your diet, and if you’re looking for a pasta replacement, gluten-free or not, these lean green noodles are an awesome substitution.
Garlicky Zucchini Noodles
zucchini [For these noodles, I look for medium-sized, straight-necked zucchini.]
garlic, sliced thinly
red pepper flakes
Spiral slicer [preferred, I use a World Cuisine Tri-Blade Slicer] or vegetable peeler
I’ve not given amounts of zucchini and garlic because it’s ultimately up to you to decide how garlicky you like your food. I use one clove per two medium-sized zucchini.
Spiral slice or using a vegetable peeler, peel your squash making sure to turn it after each down stroke in order to keep the squash evenly peeled all around. Once you hit the center and begin to see the seed bed, toss the core. You do not want the seeds for these noodles. Generously salt the noodles and set aside for 30 minutes in a colander. Once the salt has pulled the water out of the noodles and wilted them, rinse them thoroughly under running water. Squeeze the excess water from them and then pat them dry using paper towels or a clean dish towel.
Pour a bit of olive oil into a pan and heat over a medium flame. Add the garlic and sauté until fragrant but not browned. Add a pinch of red pepper flakes. Add the zucchini noodles and toss periodically for about 5 minutes. Remove from the heat, and serve hot.