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Zucchini is considered a vegetable by most people, but it is technically a fruit. It is often served as a side dish, or as an ingredient in soups, stews, salads or grilled vegetable sandwiches. One application most people aren’t likely to think of is to make pasta out of zucchini. It is common to add zucchini to pasta sauces, but using the zucchini itself as the pasta gives the dish a whole new dimension.
Cut strips of zucchini with your mandolin on the thinnest setting, or slice strips off the zucchini with vegetable peeler.
Tack the zucchini ribbons on top of one another and cut into julienne strips, resembling spaghetti noodles.
Add the zucchini noodles to a sauté pan and sauté over medium heat, tossing in olive oil. Sauté the zucchini until the strips are almost translucent, then remove them from the pan.
Serve the zucchini spaghetti alone with salt and pepper, or with a fresh tomato sauce or pesto sauce and grated Parmesan cheese.
- Serve the zucchini spaghetti raw at room temperature if you are a raw food enthusiast.
- Remove the zucchini as soon as it becomes translucent or it will break apart quickly.
- Stop peeling the ribbons when you reach the seeds in the center, then discard the core and continue.
- Cook zucchini in two separate batches to help keep the "noodles" separate.
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