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Ingredients
- Here’s what I gathered to make zucchini noodles for 4 people:
- 6 zucchini
- Kosher salt
- Freshly ground pepper
Preparation
Step 1
Wash the zucchini…
…and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board.
Then, I placed the zucchini flat-side down on the cutting board and went to town with the julienne peeler. I kept the top on, so I could grasp it to keep the squash steady.
You can always quickly stir-fry ‘em…
But today, I placed the noodles in a covered microwave safe dish…
and nuked them on high for about 2 minutes.
I watched them closely so I wouldn’t overcook them. Nobody likes soggy noodles.
I drained the excess liquid and tossed the zucchini with salt and pepper, and topped them with Rao’s marinara sauce and meatballs (which you can easily make from bulk sausage).