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I had always just assumed that spaghetti squash was the only real noodle replacement for wheat noodles. I tried it once and wasn’t a huge fan, maybe I didn’t cook it enough, I don’t know. But I stumbled upon the idea of zucchini as noodles. What?! Now, I’m not awesome so I don’t have a julienne slicer, and I imagine that would make this noodle process a million times easier (that’s just an estimate), but holy cow, zucchini noodles are the best. Super close to how I cook the wheat noodles. So now I can eat spaghetti (with my own Paleo Spaghetti Sauce, of course).
I’ve never really been a fan of “al dente” pasta, I like mine a little softer, so I think the zucchini is perfect. I overcook mine just a bit, but you could certainly cook it less so it has a bit more bite. We serve this with the Paleo Bang Bang Shrimp, and it’s really good, the noodles get all covered up with the sauce and it’s perfect!
- 3-4 large Zucchini
- Take a julienne peeler and shred the zucchini into thin strips. If you don't have a julienne peeler, use a regular vegetable peeler to get long, wide strips and slice into thin strips with a sharp knife.
- Place the "noodles" in a microwave-safe dish with a lid. I have a steamer, but you could just cover the top with plastic wrap as well. No need to add water.
- Microwave on High for 2-4 minute s(longer for softer noodles).
- Eat plain or serve with anything you would normally serve with noodles.