How do I make zucchini pasta?

4 responses so far ↓

• 1 ~Susakins Makoozakins~ // Sep 9, 2008

  Zucchini Alfredo –

  INGREDIENTS
  1 (12 ounce) package uncooked egg noodles
  3 tablespoons vegetable oil
  2 cloves garlic, minced
  4 cups shredded zucchini
  1/2 cup milk
  4 ounces cream cheese, cubed
  1/2 cup chopped fresh basil
  salt and pepper to taste
  grated Parmesan cheese (optional)

  DIRECTIONS
  Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

  ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  Zucchini Pasta –

  INGREDIENTS
  1 (8 ounce) package uncooked pasta shells
  1 teaspoon olive oil
  1/2 onion, chopped
  3 cloves garlic, sliced
  1 zucchini, chopped
  1/2 teaspoon dried oregano
  salt and freshly ground black pepper to taste
  1/4 teaspoon crushed red pepper flakes
  3/4 cup chicken broth
  1/2 cup chopped cooked chicken
  1 ounce diced roasted red peppers
  2 tablespoons light cream cheese
  1/4 cup chopped fresh basil leaves
  1/4 cup grated Parmesan cheese

  DIRECTIONS
  Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
  Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.

  ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  No-Cream Pasta Primavera –

  INGREDIENTS
  1 (12 ounce) package penne pasta
  1 yellow squash, chopped
  1 zucchini, chopped
  1 carrot, julienned
  1/2 red bell pepper, julienned
  1/2 pint grape tomatoes
  1 cup fresh green beans, trimmed and cut into 1 inch pieces
  5 spears asparagus, trimmed and cut into 1 inch pieces
  1/4 cup olive oil, divided
  1/4 teaspoon salt
  1/4 teaspoon coarsely ground black pepper
  1/2 tablespoon lemon juice
  1 tablespoon Italian seasoning
  1 tablespoon butter
  1/4 large yellow onion, thinly sliced
  2 cloves garlic, thinly sliced
  2 teaspoons lemon zest
  1/3 cup chopped fresh basil leaves
  1/3 cup chopped fresh parsley
  3 tablespoons balsamic vinegar
  1/2 cup grated Romano cheese

  DIRECTIONS
  Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
  In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
  Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

• 2 iammare // Sep 9, 2008

  Are you looking for recipes to use zucchini in with pasta? Or how to substitute zucchini for pasta?

  If it’s the latter, I just use my ’shredding’ peeler. I got it in a set along with a regular veggie peeler. It’s an Oxo.

• 3 Maggie A // Sep 9, 2008

  You mean pasta out of zucchini??? never hear of it. I do however, cut up the squash and add it to spagetti sauce quite often.

• 4 Apples to Apples // Sep 9, 2008

  The technique of cutting zucchini into matchstick lengths is also known as a julienne cut. The best way to make zucchini pasta is to use a julienne peeler (you can pick one up from Bed, Bath & Beyond for about seven bucks). A julienne peeler looks like a potato peeler turned on its side, and has very sharp blades to cut your zucchini into low carb pasta-like strips.

  To make low carb zucchini pasta, wash your zucchini and cut off the ends. Don’t bother to peel the skin off. Using long strokes with the julienne peeler, shred the zucchini from top to bottom. If you find that the length of your zucchini is becoming unbalanced as you peel, use the julienne peeler on the thicker half of the zucchini until you have a flat plane once again. When you get to the middle of the zucchini, if you can no longer hold it easily in your hand, lay it flat on your cutting board, and continue to make light work of it with your julienne peeler.

  If you don’t have a julienne peeler, take the zucchini, wash it, and cut off both ends. Then use a knife to cut it in half, lengthwise. Lay it on the cutting board, flat side down, to keep it from rolling. Then start cutting the vegetable into thin long wedges, which you will then turn to cut into even thinner matchsticks. You won’t get the same results by hand as you would with a julienne peeler and your thicker zucchini pasta will need longer cooking, but it should still be delicious.

  Once your veggie is cut up or shredded, take your zucchini pasta and begin to sauté it until it reaches a texture that pleases you. Smother with your favorite sauce, serve, and enjoy.