Zucchini Noodles

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Today is my final zucchini recipe.  However, I will have more for you in tomorrow’s fab five, so be sure to check it out.  This recipe is my favorite one.  It is simple and fun, zucchini noodles.  

You use them in place of pasta.  Unfortunately, I couldn’t convince my family to go for them.  I had to cook some regular pasta for them.  My oldest son did try them and say “that’s pretty good”.  Hopefully your family will give it a try.

Zucchini Noodles | realmomkitchen.com

I will also be sharing the pasta sauce I made to go on top of these zucchini noodles on Monday.  It is made in the crock pot and only takes 3 ingredients!  You can always just use your favorite pasta sauce recipe too.

Ingredients to make Zucchini Noodles

  • ZUCCHINI
  • OLIVE OIL
Zucchini Noodles | realmomkitchen.com

Zucchini Noodles

Real Mom Kitchen

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Ingredients
  

  • 4 small zucchini
  • olive oil

Instructions
 

  • Preheat oven to 400 degrees
  • Cut ends off and slice zucchini into ribbons using a vegetable peeler or a mandolin.  My mandolin did not slice them thin enough so I had to use my vegetable peeler.  Be careful with the peeler though.  You don’t want to cut yourself.  I would hold the zucchini in my hand and start peeling at the top, then I would put the zucchini down on the counter and hold on the the top that has already been peeled and finish the ribbon.
  • Brush a baking sheet with olive oil.  Place a layer of the ribbons on the sheet.  Lightly brush the ribbons with olive oil and add another layer of ribbons.  Continue this until all the ribbons are on the baking sheet.  Be sure to finish with a brushing of olive oil.
  • Bake for 8-10 minutes until the ribbons look tender.  Use a paper towel to absorb any excess oil remaining on the baking sheet.
  • Divide ribbons or noodles between 4 plates and top with your favorite pasta sauce and Parmesan cheese.
Tried this recipe?Let us know how it was!
Laura

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12 Comments

  1. I peel the noodles then garlic salt them. I sautéed half an onion til translucent with butter, drain and set aside. Add zucchini with 1 tbsp olive oil and cook til light brown. Mix in onions n top with pesto n Parmesan cheese, oh yum

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  6. Congrats on the cookbook! What an achievement. Thanks for all the zucchini ideas. My garden keeps popping them out before I can consume them or give them away. I will have to try this.

    Reply

  8. Looks so yummy! I make a dish where I stew zucchini hunks in a homemade tomato sauce. It is so yummy. This looks like a fun twist. One question though. Do you think it would work fine to put the zucchini strips in a bowl, toss them with a couple TBSP of olive oil, then dump them on the pan? They wouldn’t be in pretty layers but it would be essentially the same.

    Reply

  9. Just got the first zucch’s outa the garden and this looks like the most perfect way to show off their freshness, truly lovely! 🙂

    Reply

  10. It was great to meet you today! I’m glad I got a copy of your book, and can’t wait to try out some of these zucchini recipes!
    Jesseca

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  12. Yum! We’ve been loving zucchini this summer and this is a new way to try them. I’ll definitely give this a go.

    Reply