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Zucchini “Pasta” Noodles

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It is on record that there are more than 600 pasta shapes produced worldwide.  TODAY I declare that there are 605!  :)  It is also on record that to cook one billion (1,000,000,000) pounds of pasta, you would need two billion twenty-one million four-hundred and fifty-two thousand gallons of water (2,021,452,000 )- enough to fill nearly seventy-five thousand (75,000)  Olympic-size swimming pools.  Now I realize that you probably won’t cook that much,but as a society…. that is A LOT of water being used to cook pasta!  If we could get everyone to switch over to zucchini noodles…well shoot, think about how much water we save.  OK, I realize that converting our world over to zucchini noodles will take some time (haha) but let a girl dream, OK?

Did you know that October is National Pasta Month?  That is some time away yet but I challenge everybody to switch over to zucchini noodles during that month!

Here is a little nutritional comparison:

Cooked Spaghetti Noodles:

  • Calories: 200
  • Fat: .7 grm
  • Carbs: 39 grm
  • Protein: 6.3 grm

Raw Zucchini Noodles:

  • Calories:  28
  • Fat: 1.7 grm
  • Carbs: 2.7 grm
  • Protein: .5 grm

 

Ways to make zucchini noodles:

Potato Peeler: Approx. $8

  1. Wash and peel the outer skin off of the zucchini  ( you can eat that if you wish).
  2. Hold the zucchini at one end and in a long stroke motion, run the peeler from top to bottom.
  3. Rotate the zucchini in a circular motion and continue peeling until you reach the seeded core.  Stop once you reach this.  Don’t throw it away, use it in a smoothie or salad.
  4. After making your noodles, place them in a dish and sprinkle heavily with salt.  This will help to draw out the water and make them softer. Rinse noodles when ready to serve and press out the extra fluids.
  5. To speed up the process you can also place the bowl in your dehydrator and warm for about 1 hour at 118 degrees.  Again, rinse and press out the extra fluid when ready to serve.

 

World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer: Approx. $29

  1. This slicer comes with 3 different blades which give you 3 complete different textures and shapes.
  2. Wash and peel the outer skin off of the zucchini  ( you can eat that if you wish) or have the skin become part of the noodles.
  3. Follow the instructions that come with the machine (WAY EASY) and make your noodles.
  4. After making your noodles, place them in a dish and sprinkle heavily with salt.  This will help to draw out the water and make them softer. Rinse noodles when ready to serve and press out the extra fluids.
  5. To speed up the process you can also place the bowl in your dehydrator and warm for about 1 hour at 118 degrees.  Again, rinse and press out the extra fluid when ready to serve.

Joyce Chen Saladacco Spiral Slicer: Approx. $25

  1. This is another type of spiral slicer that gives you even more options.  The main one I use with this one turns your noodles into angel hair thickness.
  2. Wash and peel the outer skin off of the zucchini  ( you can eat that if you wish) or have the skin become part of the noodles.
  3. Follow the instructions that come with the machine (WAY EASY) and make your noodles.
  4. After making your noodles, place them in a dish and sprinkle heavily with salt.  This will help to draw out the water and make them softer. Rinse noodles when ready to serve and press out the extra fluids.
  5. To speed up the process you can also place the bowl in your dehydrator and warm for about 1 hour at 118 degrees.  Again, rinse and press out the extra fluid when ready to serve.

GEFU Spiralfix Spiral Slicer 13410 $49.95

  1. Can be used in the left or right hand.
  2. 4 different widths of cut for creative recipes: Spiral cut across the entire width of the material, 3 mm, 6 mm or 12 mm wide adjustable via adjusting wheel
  3. Folding lid for easy filling
  4. Detachable non-slip holding container for safe standing
  5. Material: stainless steel, ABS plastic, SAN
  6. Splash-guard lid with drive unit detachable for easy cleaning. Dishwasher-safe

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47 thoughts on “Zucchini “Pasta” Noodles

  1. Beth says:

    I eat zucchini noodles about every day for lunch with mashed avocado, nutritional yeast, yellow pepper, tomatoes.. you get the picture. I don’t salt mine to get the excess liquid out.. I do not mind the crunch! But boy are they yummmmy!

    • amie-sue says:

      I love zucchini noodles too! They make a great vessel for yumminess. haha Thanks for stopping by Beth. :)

    • Chesica says:

      Hello Beth, I hope I don’t offend you I just wanted to share with you that nutritionalyeas contains MSG. In case you didn’t know and are concernedwith things of that nature. :)

      • amie-sue says:

        Thanks for sharing Chesica… can you give us a link stating that? Beth, if you are still visiting the site, can you share what brand you use?

        • amie-sue says:

          Good evening Chesica … Yesterday I emailed the manufacture of the Red Star Nutritional yeast (the brand I use and have been recommending on my site) and asked them if their brand contained MSG. Today, I got a response back from

          Florence FARKAS
          Sales Specialist
          Florence.farkas@lsaf.com
          http://www.lesaffre-yeast.com

          and she stated that their brand does NOT contain MSG… it is good though for others who choose to use different brands to investigate this if it is a concern. amie sue

  2. Gabrielle says:

    I was just blessed with one of the noddle machines by
    my friend Sheila Shea. Now I understand why men like their tools! :) It’s the little things that make life easier. Thank you Amie Sue, now I am ready for pasta month. :)

    • amie-sue says:

      That is awesome Gabrielle. I use mine all the time! I love serving them to my guests and have them in total shock that they are zucchini which they usually reply, “I normally hate zucchini, but these are so good!” hehe

  3. Davy says:

    Oh these guys again. I remember when I first went raw I tried this, well making them. I made the marinara sauce which was good, but the noodles were so wet, it diluted the taste of the marinara so much. I never made it again? Any tips? Can you dehydrate them where the water is gone? and then the sauce will give them the needed moisture? haha like storing dehydrated zuch noodles in the pantry.

    • amie-sue says:

      Hi Davy,
      The water that releases out of them is due to the salt in the sauce recipe (that is if you don’t already salt them to make them more limp). In the future a few things to keep in mind; don’t add sauce tot he noodles till ready to serve and if you are salting them to make them more limp, gently squeeze the excess liquid off of them and then lay out on some paper towels to cut down on the liquid. I am afraid that if you dehydrated them that there wouldn’t be anything left of them. They are high in water content. :)

  4. Judy says:

    I can’t find one of these machines down here in Queensland Australia. :(

  5. Patricia says:

    Which machine is better the saladacco spiral or the 3 blade spiral…?

    • amie-sue says:

      Good evening Patricia,

      I used both, as they offer different sizes but if I had to pick one over the other… I like the 3 blade spiral. It holds a larger piece of veggie and it has suction feet to help give it some stability. Have a great evening, amie sue

  6. Lisa says:

    Hi! I just wanted to let you know that I LOVE these noodles! Love the site, too :) Thanks for taking the time to put all this up!

  7. Brittany says:

    Hey! I had a question about the caloric value. It says 28 cals for the zucchini noodles, but how many ounces or grams or cups is that? I have been trying to find the nutritional value for zucchini noodles forever!!!

  8. Elizabeth says:

    Hi Amie Sue,
    Does the world cuisine veggie slicer make the spaghetti type noodles as well as the ribbon type?

    • amie-sue says:

      Yes, Elizabeth, it makes a thicker “spaghetti” noodle, where as the other machine does more of an angle hair style. I love these machines.

  9. fran williams says:

    Hello amie-sue,just came across your web site and sent it to my daughter ,we both think it looks great.Recipes looks amazing and the information is wonderful.The website is wonderfully put together.Thank you and many blessings for your career.
    Hope one day I can do the same.Cant wait to try out a bagel :)

    • amie-sue says:

      Thank you Fran. :) I hope the site brings your much inspiration and wonderful dishes to adorn your table! Have a wonderful day, amie sue

  10. Diana says:

    I new to making these noodles and did not know about the salt tip! I will make them again tonight using the salt. Thank you so much for posting so much helpful information! Your website is WONDERFUL for a newbie.

    • amie-sue says:

      Thank you Diana… these little tricks can make all the difference in how the textures turn out. Sometimes it is nice to have a crunchier noodles whereas other times a nice limp noodle can bring a better over all feel to a comfort food dish. Have a wonderful day! amie sue

  11. liz says:

    just wanted you to know that your affiliate links aren’t working! i tried to click through to buy some of these things but amazon gave me a “page not found”

    • amie-sue says:

      Hello Liz, it must have been a glitch. I checked it yesterday and this morning and they are working just fine. Have a wonderful weekend, amie sue

  12. Grandma Shelley says:

    I just bought a new spiralizer and haven’t used it yet. I’m living in Central America now and zucchini’s out of season but I’ve recently discovered chayote,(similar texture to zucchini, so I’m looking forward to trying to make noodles from them–hopefully for dinner today while my go green bread is dehydrating!!:) All the best as God continues to bless, Grandma Shelley!!

    • amie-sue says:

      Sounds delicious! You can spiralize most hard root veggies. Carrots, beets, celeriac root, the list goes on… make for very colorful and exciting salads! Thank you for sharing and many blessings! amie sue

  13. Elzbiea says:

    Beth, how much tsp you use nutrition yeast on zucchini avocado smash?

  14. Elzbiea says:

    Hi Amie Sue, love your blog… Speaking of zucchini noodle.. Sprinkle with the salt and leave it there for how long?

    Thanks elzbieta

    • amie-sue says:

      Hi Elzbiea,

      Just sprinkle salt over the noodles, it will always depend on how many noodles your make. You can always rinse it off when you are ready to make the noodles. For how long? You have control over how soft or firm you want the noodles, so this time will vary. Anywhere from 15 minutes to several hours. Have a great evening, amie sue

  15. Elzbiea says:

    Thank you. I’m gonna try this one ASAP. You inspire me. Have a good weekend.

    Elzbieta

  16. Elzbiea says:

    Hello Amie-Sue.. Beth posted on Aug 24, 2011 regarding on zucchini noodle. She added the nutrition yeast on it besides yellow pepper, tomatoes and mashed avocado. I would like to know how much she used the nutrition yeast on her lunch zucchini noodle.

    • amie-sue says:

      Oh dear, not sure we could ever find out. :) I am not sure if she still visits this site to tell us. I would suggest that you start with a few teaspoons and work up from there. It depends on your tastes and how strong you want the cheesy flavor. I LOVE the stuff and tend to have a heavier hand when I use it. Good luck and I am sure you find the perfect balance for you Elzbiea. amie sue

  17. Amy says:

    Amie,
    Your website is absolutely amazing! I have been a vegetarian for 21 years but just recently started eating raw vegan and I LOVE these zucchini “pasta” noodles. I actually made them with the nacho cheese recipe you have on your website and added curry. It was reminiscent of thai curry noodles. Thanks for the amazing recipes!
    Amy

  18. Elizabeth says:

    You inspire me with each and every recipe, but, today “took the zucchini”!…I’m buying myself the spiralizer today because we have our own garden and it’s producing alot of summer squash and we just planted some zucchini to come up later in the season. I completely forgot how yummy these noodles are! Keep creating you make us veggie lovers proud;D

    • amie-sue says:

      Good morning Elizabeth,

      I know the feelings, I often forget how much I enjoy zucchini noodles myself. Keep on creating and have a wonderful day, amie sue

  19. WolfiesMum says:

    Is the only ingredient in the noodles/pasta, zuccini? Everyone else here seems to automatically know, but I’ve never made them. I have a machine that would make them, but is that all you use? Just zuccini? And it ‘stays’ so you can eat it with other things? Without falling apart or anything?

    • amie-sue says:

      Yep… use your spiralizer or whatever tool you have to make them and wa-la! Noodles. They stay together and make for wonderful healthy, raw noodles. :)

  20. Lyn L. (mom of many) :] says:

    Hello Amie Sue,I have the Padnero spiralizer, (just bought it before I found your web site). It is a fun machine to use, I’m glad I planted lots of zucchini !!! :] I have a race to see how fast I can crank out noodles for dinner ( it doesn’t take a lot to entertain me)! :] Seriously it’s easy to use, washes up quickly, and you have a very affordable price on it!!! Lyn :]

    • amie-sue says:

      It is fun isn’t it. :) Have you tried to spiralize carrots, beets, jicama, sweet potatoes? Any hard root veggie can be quite exciting. A mix makes for a glories bowl of colored veggies. :) Be happy today! amie sue

      • Lyn L. (mom of many) :] says:

        Hi Amie Sue,
        Carrots – yes, beets-not yet,same for jicama, sweet potatoes – of course :] I needed a replacement for “healthy ” potato chips. I guess I better get to the grocery store and get jicama, also out to the garden to pull up some beets. I don’t want to miss out on any fun!!! :] Thank you , I will be happy today – I have a saying- today is going to be as good, as your attitude!!! You must have alot of good days :] Lyn

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