Comments on: zucchini strand spaghetti

By: Jena

Jena — Sat, 20 Aug 2011 22:21:37 +0000

I made this for dinner adding some cherry tomatoes for my little one it was NOM NOMx100!! Thanks again for a great recipe Deb!!

By: Emiles

Emiles — Wed, 10 Aug 2011 20:27:37 +0000

Made this last night and it was amazing! I increased everything so I could use the entire box of pasta, which is great or I’d never use it up. I also added some pine nuts – DELISH! And I didn’t feel the zucchini needed steamed at all – I used a julienne peeler from Pampered Chef and it was just fine! Thanks for the deliciousness!

By: Elizabeth

Elizabeth — Tue, 26 Jul 2011 04:59:47 +0000

I made this tonight with zephyrs from the union square farmer’s market and the basil olive oil— incredible! ! I made sure to de-healthy it with copious amounts of parmegiano reggiano. I julienned the zucc by hand with a peeler and a knife and it wasn’t that hard. Love your site. Thanks!

By: Eliza

Eliza — Wed, 13 Jul 2011 21:21:29 +0000

I just made this and it’s simplicity at its best! YUM! With just picked baby zukes and basil… easy and delish. Thanks for sharing!

By: Lee Anne

Lee Anne — Sun, 01 May 2011 11:28:20 +0000

Hi Deb,

LOVE, love, LOVE your website…it’s quickly becoming my go-to for cooking (I’m craving xxx…has Deb made this?). I was wondering: what’s the best way to store the basil oil, and how long does it keep?

By: Lynn Lovejoy

Lynn Lovejoy — Thu, 09 Dec 2010 21:46:16 +0000

I am making this tonight! :) This is the third meal I’ve made from smittenkitchen in the last 5 days (and I have eaten a mini-version of the lemony zucchini goat cheese pizza three days in a row (i’m a little obsessed!)) I can’t wait to make this! I have tons of zucchini left over from buying heaps of it to make these pizzas LOL…I can’t wait, although I don’t have a mandoline (i don’t even know what that is…shameful i know), so I will have to try to cut them thin enough! Also, I tried the serrated knife that you suggested for cutting the pizza and it worked so much better than my dinky pizza-cutter, thanks Deb!! Also, thank you for including these simpler recipes mixed in with your amazing creations that I hope to try one day :)

By: Kristi

Kristi — Mon, 06 Sep 2010 19:11:18 +0000

This was delicious! I have been making recipes off your site for over a year now. Everything I have made has been good but this was exceptional. I used rosemary oil instead of basil and it was amazing!

By: Genie K

Genie K — Sat, 17 Jul 2010 04:49:48 +0000

I was looking for a summer pasta recipe and checked your “summer section” to find this! My friends and I made it slightly different… Instead of spaghetti we made a fettuccine from scratch. This worked well because we didn’t have a mandoline so our zucchini strips were a bit chubbier than spaghetti.

We also started to make the basil oil, but instead of straining it we kept it like a pesto, added a few tablespoons to the pasta, then seasoned the rest with salt and pepper and used it as a dip for bread to accompany the pasta. Delightful! Thanks for another recipe win!

By: K

Fri, 15 Jan 2010 17:30:59 +0000

I just tried this using some not-politically-correct, out-of-season zucchini I picked up the other day, and thin spinach spaghetti from Whole Foods. I loved the chance to dust off my mandoline and I was amazed at the depth of flavor you coaxed from such simple ingredients! Bravo.

By: Mark

Mark — Mon, 31 Aug 2009 14:57:16 +0000

Tried this last nite–quite tasty. I appreciated a healthier way to use the zucchini other than a bread or frying it which is always so tempting. I also appreciated a chance to practice my skills with a mandoline which worked like a charm.