In instead of the usual yellow potato salad, try this. Dried dill weed is much stronger than fresh dill weed and helps to mask some of the blandness in similar recipes.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 6 zucchini
- 2 teaspoons salt
- 3 tablespoons butter
- 1 clove garlic, minced (Optional)
- salt and black pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat butter in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 1362 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. Easy to do. Will make again!
I got a lot of zucchini from the store, so I was looking for a way to use it and I came across this recipe. I really liked the way my zucchini noodles turned out! I used a spiralizer and used olive oil in place of the margarine. I served them with a meat sauce. I’ll definitely make these again.
Thank you so much for sharing this recipe!!! I’ve made it at least 5 times. It never disappoints! I use a spiralizer to create the zoodles. I follow the recipe exactly but it can also easily be paired down to just one or two zucchini. If reducing zucchini just remember to also reduce the salt. This is a keeper!
Yummy and a great way to use the runaway zucchini. I like it without a sauce. Fresh garlic and Parmesan cheese make a great veggie side dish.
Super easy and awesome. I added crumbled bacon. I did not parboil the zucchini noodles. I did one pan.
Added onion
I followed the directions exactly and they turned out perfect. I would not change a thing. The only problem was I didn’t make enough. I made the zucchini noodles with a spiralizer attachment for my mixer.
Made it twice, loved it. It is much better with smaller, more tender squash picked before the seeds develop fully.
Only issue I had was it was just a little bit too salty, but other than that, fantastic!
I used a tool to make the zucchini spirals and didn’t boil the zucchini but sauteed it instead in a little olive olive oil. I also made pesto sauce, which had garlic and Parmesan cheese in it, and spread it as a sauce for the zucchini.
After spiralizing the zucchini , I put it in a colander and pour the boiling water over it. By doing this, I always have tender-crisp zoodles. No need to salt and drain beforehand
Absolutely delicious! Couldn’t get any better!
It was good. I made it with only 2 zucchinis. I cut way back on the salt and it was still too much.
this is fabulous! not a soul in my house thought they would like this BUT I will say there is no photo because there is none left .I did make a few subtle changes and additions. I after I cooked for 1 1/2 minutes and cooled, made certain all the water was drained tossed into premium olive oil to cook on stove, added chopped rosemary and the parmesan cheese>we had this with the rosemary chicken and oven roasted seasoned small tri color potatoes. What an unbelievable meal. the kids are asking for more “noodles” for tomorrow FANTASTIC
Love zucchini noodles. I have one of those little gadgets to make noodles from any vegetable. I used olive oil instead of butter to toss with rest of ingredients
This really was so good. It was easy to make and I’ll be doing it again. Next time I’ll use zucc and squash. Yum!
I melted butter with Italian seasoning and tossed it. I used minced garlic and shredded onion as well. My 22 year old daughter, who is not a fan of squash, ate 2 servings! Delish!
I made this tonight for the first time. I really enjoyed (as did hubby) this version. I have cooked zoodles previously in EVOO but actually found this cooked just enough in 1 minute without being overlooked. I dumped noodles and cooled then meted butter, added a little garlic and tossed noodles. I added Adobo (everything better with it), and
was so surprised that it tasted so similar to regular noodles, without the fatigue after. Was so happy how it turned out, i made it with salmon and mussels for Date Night
I’ve never boiled the noodles before I plan fried them. Even though I drained it, it was watery. I’ll skip the boiling next time, but the flavor was great with the garlic and herbs.
I hunted for a recipe for Zoodles, because I had a feeling that the water in the zucchini had to be expressed before cooking, and this recipe’s trick for doing that worked perfectly. I first used a spiralizer to make the noodle shape. If you wait the full 30 minutes with the salt on the zucchini, it reduces in size by about half, letting you know you really made a difference with this step. I recall that it is also helpful to literally squeeze the water out using paper towels (I didn’t do this, but think it would have eliminated yet more water). I then only doused the zucchini in boiling water for 30 seconds, like one reader suggested, then sauteed it in a little butter and the garlic, like advised. It was the BEST tasting zoodles, we’ve ever had!!! Thank you for the technique…