Cook'n is the best selling recipe organizer

Volume III
October, 2013

Newsletter Home / Kitchen Remedy

Cut-Out-the-Carb Zucchini Noodles

By Carrie Collette

I'll admit, Italian food is a major weakness of mine and our family eats Italian at least three nights a week. I'm addicted to the sweet tomato sauces covered in cheeses and spread over warm noodles. This has always been a source of comfort food for me. You can imagine how skeptical I was of replacing my delicious pasta noodles with lean green zucchini. It didn't seem as appealing and comforting as my carb-loaded strings of goodness. I set aside my skepticism and decided to see if these noodles could really deliver that same fulfillment.

Here is how I made the zucchini noodles. First I chopped off the ends of the zucchini then cut it lengthwise into thin slices like this:

I then took each slice of zucchini and cut it into several thin strips like this:

I placed the zucchini noodles in a colander and tossed them with a little salt and let them sit for a few minutes to let the juices drain a bit.

I heated up a little olive oil in a pan and sautéed the zucchini noodles just until they started to become tender and release some of their moisture. I then drained them in the colander again and then they were ready to serve.

The moment of truth arrived. I smothered them in some homemade spaghetti sauce and sprinkled a little parmesan cheese on top. I twirled a big bite around my fork and slowly delivered it into my mouth. It was...amazing! I couldn't help but have a second helping. The best part was I didn't feel weighed down after dinner. This low-carb alternative to pasta noodles has become a new family favorite at our house.

What other creative ways have you found to cut out some of the carbs from Italian food? Please share!

Carrie Collette
Monthly Newsletter Contributor since 2013

blog comments powered by Disqus

Join the Cook'n Club!

An unbeatable value with exclusive benefits for members only.

Get a newsletter like this each week when you join the Cook'n Club.