Comments on: zucchini strand spaghetti

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.

By: Jaimie

Jaimie — Thu, 27 Aug 2009 00:42:29 +0000

I did a version of this tonight. I have been wanting to make this for a while, but I was really craving peanut noodles tonight, so I just mixed the two! I made peanut noodles and added the zucchini strands. I don’t have a mandoline and the idea of slicing those tiny strips made my hands and brain hurt, so I used a box grater and was just very careful to grate all the way down the zucchini. Although the strips were probably a bit thinner, they were still delicious and I still got a healthy serving of my veggies AND I got my peanut sauce. : ) Thanks for the idea!

By: Dawn K.

Dawn K. — Fri, 21 Aug 2009 01:44:39 +0000

We picked up a ton of fresh zucchini at the farmer’s market, and I came straight here to see how best use it all up. This is absolutely delicious! Also makes me feel like I’m somewhat capable in the kitchen. Tomorrow night, I’m looking forward to trying the zucchini and almond side dish!

By: Jacki

Jacki — Tue, 04 Aug 2009 15:53:17 +0000

Yum! We tried this last night and the kids and husband all loved it. A great, inobtrusive way to get extra veggies in.

By: Jendorf

Jendorf — Sun, 19 Jul 2009 00:53:14 +0000

My daughter actually asked me this week what zucchini was! So, off to the farmer’s market we went to find some, and then to your site to find a recipe.
This was perfect–used things I already had in the pantry, and turned out beautifully. All 3 of my kids gobbled it up, as did my husband!
This one’s going in the regular rotation for sure!

By: Jenna

Jenna — Sun, 19 Jul 2009 00:27:25 +0000

Deb, this was so delicious that I made it for dinner twice this week! Instead of making the basil oil (pressed for time, and I’d love to do it some other time), I added some minced basil when I tossed everything together. I found that I definitely needed the pasta water. So yummy!

By: C.

C. — Tue, 14 Jul 2009 00:37:43 +0000

Just made a variation on this, inspired by your post — no mandolin,so used a veg peeler and little knife work. Lightly sauteed some sliced garlic in a bit of butter and olive oil, added the juice and zest of one lemon, and some chiffonaded basil. Tossed pasta and Zukes with. Loverly.

By: Catherine

Catherine — Mon, 15 Jun 2009 00:32:50 +0000

Mmm, I’d like to try it the creme fraiche way. I didn’t have basil, so I used tarragon, and it was pretty good, though I think basil would’ve been better.

The other thing I don’t have is a mandoline, or the patience to julienne by hand when there’s any other option. So I used a vegetable peeler to make long thin strips instead, which worked great. It would’ve been even better if I’d thought in advance to buy wider pasta–fettucine or better yet, papardelle–so the sizes would match up.

Finally, I think this could stand to have more zucchini in it–next time I’m going to try using half again as much and seeing what I think….

By: Elyse

Elyse — Tue, 05 Aug 2008 00:53:50 +0000

This was, of course, fantastic. I don’t have a mandolin, but I have a really large grater, and I just grated the zucchini and it was just about the same size as Deb’s in the photos, although not as pretty. I was guesstimating a 1/3ish serving, which turned out fine except I think I overdid the red pepper – it was pretty spicy! Next time I need way more basil (my basil plant is a little sad right now) and less pepper. But there will definitely be a next time – super delicious!

By: Sabina

Sabina — Wed, 23 Jul 2008 14:27:44 +0000

This works really well if you put in a tub of creme fraiche instead of the oil!!