Zucchinis are plentiful in the garden (and at the market if you don’t have a garden), and you’ve probably cooked them in countless ways already! But have you ever tried them as spaghetti? Here’s how to do it…
Preparing the zucchini
First things first: Keep the skin on! It’s both visually appealing and packed with vitamins. As for the core, you can use it if the zucchini is small and fresh, or save it for soup if it’s a bit spongy.
Tools for cutting zucchini spaghetti
The first thing you need is the right tool. There’s no need for any fancy gadgets; a julienne peeler—a vegetable peeler with serrated edges—will work perfectly. You can easily find one in kitchenware stores, and it looks like this:
Here’s how to use it:
The advantage of this tool is that it’s very simple and quick to use.
Alternatively, you can use two other types of tools:
- The Mandoline: Equipped with the appropriate blade, it’s a bit bulkier but convenient and even essential for making larger quantities. This is a professional-grade tool.
- Spiralizers: These specialized tools cut vegetables into spiral shapes that resemble spaghetti or ribbons. While they can be fun, they often end up as a forgotten gadget in the back of the cupboard.
Cooking or eating zucchini spaghetti raw
These lovely zucchini noodles can be enjoyed raw! It’s a great way to taste zucchini in its freshest form—crisp and delicious. Simply drizzle them with lemon juice, season to your liking with olive oil, salt, pepper, and spices, and add a splash of color with some red tomato. Serve chilled for a refreshing dish.
Feel free to get creative with this raw dish by adding whatever you have on hand: carrot spaghetti (a fun combination), strips of smoked salmon, ham, or chorizo…
For cooked zucchini spaghetti, it couldn’t be easier: you can blanch them in boiling water for just a minute, but we prefer to sauté them in a pan with a touch of olive oil or butter. They cook quickly and are best when they remain slightly crunchy. This makes for a unique and visually appealing side dish.
Try this idea with kids who are hesitant to eat vegetables, and let us know what they think!