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Old 08-21-2012, 05:24 PM   #1
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Zucchini Noodles

I just got one of those slicers that makes zucchini noodles. Playing around with it my first time I made noodles 3 ft long! Cool. Now, how do I serve them? Cook first? Saute in garlic/olive oil and top with sauce?

Any suggestions, or favorite recipes, would be appreciated.

Thanks,

- Eric
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Old 08-21-2012, 05:34 PM   #2
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from The Clothes That Make the Girl

Ingredients:
2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste

Directions:
1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.
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Old 08-21-2012, 08:01 PM   #3
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Pocahontas that looks really good!

Tonight I had the "noodles" and sauteed them with a piece of Laughing Cow cheese.

You may want to do a search on this forum for zoodles. I have many, many recipes using these. All are good and easy.
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Old 08-21-2012, 08:39 PM   #4
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Thanks!

Thanks to both of you - these look great, and knowing that they are called Zoodles points me in the right direction. For dinner tonight, I just blanched them, and put some meat sauce over them. Really, really good, although I think the salting idea may be better than blanching. Can't wait to play with it some more.

- Eric
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Old 08-22-2012, 03:29 AM   #5
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Enjoy and if you come up with some new ideas, we would love to see them. Tis the season for zucchini!
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Old 08-22-2012, 04:48 AM   #6
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I just put a little olive oil in a pan and fry up with garlic and pepper.
That's such a great side dish.
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Old 08-22-2012, 06:09 AM   #7
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Found these on Maria's blog.
Thai Peanut Noodles Maria
Noodles
4 cups zucchini, cut into noodle-like strips
Peanut Sauce
4 TBS natural peanut butter
4 TBS hot water
2 TBS aged wheat free tamari sauce (fermented soy sauce)
1 1/2 TBS Swerve
1/4 teaspoon cayenne pepper
1 1/2 teaspoons lemon juice
Peanuts for garnish
In a small bowl combine peanut butter and water; mix until a smooth paste forms. Stir in soy sauce, then Swerve, cayenne and lemon juice. Mix by hand until well combined and smooth. Mix with the zucchini and enjoy!
Ramen Maria
3 1/2 cups vegetable broth
4 cups zucchini "noodles"
2 tsp. organic Tamari sauce (soy sauce)
1/2 tsp. chili oil (or sesame oil)
1/2 tsp. minced fresh ginger root
1 egg, lightly beaten
2 green onions, sliced
Peel and "swirl" the zucchini. In a medium saucepan combine broth, zucchini noodles, tamari sauce and ginger. Simmer, uncovered, for 10 minutes. Stir in chili or sesame oil. Slowly pour in the egg and stir for 30 seconds until the egg has cooked. Garnish with green onions. Makes 4 servings.
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Old 08-22-2012, 07:53 AM   #8
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Quote:
Originally Posted by pocahontas View Post


from The Clothes That Make the Girl

Ingredients:
2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste

Directions:
1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.
I have made this recipe a bunch and it is hearty and warm and delicious. The almond crumbs really make the dish.
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Old 08-23-2012, 09:16 AM   #9
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[QUOTE=Jakelilydad;15889026]I just got one of those slicers that makes zucchini noodles. Playing around with it my first time I made noodles 3 ft long! Cool.

Eric........

What brand did you buy?
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Old 08-23-2012, 11:42 PM   #10
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[quote=Pam;15892711]
Quote:
Originally Posted by Jakelilydad View Post
I just got one of those slicers that makes zucchini noodles. Playing around with it my first time I made noodles 3 ft long! Cool.

Eric........

What brand did you buy?
Pam,

I bought a PADERNO Turning Slicer from that online bookstore that sells everything else, too. I was originally linked to a Joyce Chen or something similar sounding, but that only had mediocre reviews and this one had better for not much more money. It comes with 3 blades, one makes angel hair like strands, one fettuccine like, and one straight blade to make veggie curls (not sure I'll ever use that). I really like the angel hair one - makes great, fork-twirlable, "noodles".
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Old 08-24-2012, 09:59 PM   #11
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I like to throw them in to a hot pan with some butter, salt and pepper, for a super quick cook, and then I toss them with a serving of dreamfields spaghetti. It makes me feel like I'm getting twice the pasta! It's just a filler, but ... it works!

It's also fun to just toss a little salt on them and let them wilt, like little raw noodles. You can add some tomatoes, lemon juice, garlic, olive oil, some pine nuts and parmesan and it's like a "raw" pasta dish. It's cool and refreshing, while definitely being kind of pasta-like. A grilled chicken breast on that would be a great summer dish!
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