UA Cooperative Extension - Nutrition Network

Zucchini Noodles (Zoodles)

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May 31, 2016

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins

  • Yields: 4

Ingredients

5 count large zucchini

1/4 tsp salt

Directions

Wash hands with soap and warm water. Wash produce well.

Cut zucchini to desired thickness by first cutting thin planks, and then cutting strips from the planks. The strips should look like thick spaghetti. Avoid using the seeded center of the zucchini as they do not hold up well. (Tip: Save the zucchini centers and blend with the pasta sauce.)

Add salt to the sliced zucchini and toss to coat evenly. Allow zucchini to rest in a colander to allow excess water to escape for about 10 minutes, then pat dry with a paper towel.

Cooking options: 1. Pan fry with 1 tbsp olive oil for 2 minutes. 2. Leave raw and top with hot pasta sauce.

Top with pasta sauce, pesto, or dressing of your choice. Serve immediately.

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter. Requests should be made as early as possible to allow time to arrange the accommodation.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.

This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size1 1/2 cups
Calories60
Sodium620mg
Iron4mg
Cholesterol0mg
Total Fat.5g
Saturated Fat1g
Folate235mcg
Calcium157mg
Percent calories from fat17%
Total Carbohydrates14g
Dietary Fiber4g