1 prepare the Zucchini into noodles using either an inexpensive julienne peeler or vegetable mandolin/ spiral slicer. You can find them at caltonnutrition.com. We love the long Zucchini ribbons that the slicer forms-you can also wrap them around your fork. just like spaghetti! You can also use it to slice veggie chips. It only costs about 30 bucks- a small investment that is totally worth it.
2 Put the Zucchini ribbons in a colander, and toss in with two teaspoons salt. The salt will help pull the water out of the zucchini and make them even more noodle-like. Place the colander over a bowl to catch released water. Let stand twenty minutes.
3 Rinse the zucchini well.
4 Place the rinsed zucchini in a pot of boiling water for a minute to cook. Rinse immediately with cold water to stop cooking.
5 Put your favourite sauce on the zucchini pasta and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (624g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 43.8mg||2 %|
|Potassium 1347.2mg||35 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 23.9g|
|Protein 7.3g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 130
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