Zucchini Pasta is simple to make and tastes great. It’s always fun to find delicious, low-carb alternatives that really satisfy and taste great. If you’re eating Paleo, Primal, or looking for something GAPS Diet legal, zucchini pasta is a great option.
To prepare the pasta start with four medium zucchini. You’ll start by making the pasta strips using a julienne peeler. Just draw the peeler down the sides of the zucchini until you reach the inner core. There is no need to remove the outer green skin first, although you could if so desired. You’ll want to peel the strips into a good sized colander.
Here is a look at the peeler. Notice the peeler has two blades. One with a normal peeler and one with a julienne peeler. These are very inexpensive and easy to find.
Once you’re finished peeling there’s an extra step you can take to prevent the zucchini pasta from becoming too soft and mushy when cooked. It involves drawing some of the moisture out of the zucchini. Here’s how. Use a salt shaker to coat the pasta well with sea salt. Sprinkle a little on the pasta in the colander and then toss gently. Continue this until the pasta is well coated. Once well coated you can set the pasta aside for twenty minutes while the salt draws the water out of the zucchini. After the salt has had a chance to do it’s job you can rinse the pasta under some cold water. This will remove the extra salt and prevent the finished product from being overly salty. Don’t worry, rinsing the pasta will not add back the water drawn out by the salt. After rinsing, dry the pasta with a few paper towels. Now you’re ready to cook or store for later! If you’d like to store for later, the uncooked zucchini pasta will last for five days in the frig when stored in an airtight container. Freezing does not work well as the zucchini pasta is to soft after thawing. We sauteed ours in coconut oil and then coated them with olive oil and spices after removing from the heat. They tasted absolutely great. I’m anxious to try them with some tomato sauce and meatballs!
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