Zucchini Noodles

Looking for more ideas to use all that extra zucchini? Here’s a tasty option. Zucchini can be sliced thinly with a knife or peeler, or you can get a special spiralizer tool for making noodle shapes out of your zucchini. Zucchini is a low-carb alternative to traditional spaghetti noodles and the “zoodles” are a fresh tasting and moist base for your favorite sauce. Also delicious with some shredded fresh basil, cherry tomatoes, sauteed mushrooms, and grated Parmesan.

zucchini, italian
  • 6 medium zucchini
  • 1 tsp. salt, divided
  • 2 tsp. olive oil
  • 6 cloves garlic, minced
  • Black pepper to taste
  • Pasta sauce for topping


Use a spiralizer or vegetable peeler to make zucchini into noodles. Set in a colander over the sink and sprinkle with ½ tsp. salt and toss. Let sit for 15-20 minutes; press liquid out. In a large skillet, heat oil. Add zucchini, garlic, salt & pepper and allow to cook for several minutes, until zucchini becomes golden and soft. Serve with your favorite pasta sauce or Alfredo sauce.