If you try and look for zucchini pasta in a store, you will not find anything that reads zucchini pasta. However, you can buy some fresh zucchini in the vegetable section and easily make your own.
Here is How to use Zucchini as Pasta
All you need to do is pour your water into a pan as you normally would to make the pasta. Turn the burner on high and while the water is coming to a boil, wash your zucchini, and peel them. If the zucchini is organic you do not need to worry about peeling the skin – just wash well. Slice the zucchini into long pasta size strips, such as spaghetti.
Add some salt to the boiling water and then add in the zucchini. Cook like regular pasta, but do not let it turn into a soggy mess, or it will end up depleted of all its original nutrients. Depending on the size or thickness of the zucchini slices or strips, the time might vary.
I cook mine for about 4 minutes until they are soft. Zucchini has a lot of water therefore it will shrink considerably in size. So don’t worry if it seems like a lot at first.
Three medium zucchini are enough for one serving.
When the zucchini is finished, drain and place in a serving size pasta bowl. Top with any type of toppings you would normally use, such as pasta sauce and cheese.
Curious if You will Enjoy Using Zucchini in This Manner?
One way to tell is if you like eggplant parmesan. Eggplant parmesan is similar to this type of Italian dish in that it uses vegetables as a replacement for the noodles.
Will it taste just like pasta? No it will not. But it is still a great alternative, and is perfect for people who are required to follow a wheat free and gluten free diet. – or just want to try something new. This recipe is low carb, healthy, easy, and satisfying. If fact, if you already use rice pasta, I would wager that this is a good fit for you.
Get Your Family Healthy
Try this recipe with your family and friends. I bet they will be surprised at how well this will taste. Granted everyone will roll their eyes, but serve it up anyway. It is a good idea to also include additional side dishes, because this particular dish is light. I suggest any of my Italian antipasto salad recipes.
Italians love their vegetables, and this is such a great way to incorporate them into your meals without worrying about the downside of pasta. Some of the negatives of pasta is the high levels of carbohydrates and the wheat flour which some people cannot have. You just cannot argue the fact that using vegetables whenever and where ever you can is not a good thing.
I myself love regular white pasta, and therefore need to be careful that I do not overdo it. Therefore, recipes like these are perfect for anyone – not just those who are vegetarians, vegan, or on any special diet.
If looking for a recipe which uses both pasta and zucchini, try my zucchini and eggplant pasta recipe. It is a recipe I received from my Sicilian mother in law, and it is one of my favorite dishes. Especially in the summer when the vegetables are fresh!
Buon Appetito!
