Low-carb Zucchini “Noodles”

12 Jun

Sometimes a girl just wants a big ol plate of pasta.  If I correctly recall junior high nutrition class, a “serving size” of pasta is 1 cup.  According to nutritiondata.com, that measly cup of pasta is going to cost you 221 nutritionally void calories, 43 g. carbs, only 3 g. from fiber.  The half zucchini I used in my video gave me about 3c. “noodles” for 25 calories, 5g. carbs, 2g. fiber and an assortment of vitamins and minerals to soak up that delicious sauce.

If you’re a meatball lover like me you MUST invest in a spiralizer (see my Amazon store for the one I use).  Zucchini season is almost upon us, people!

As for the meat sauce, I cooked some ground beef and mushrooms in a skillet, added ~ 1/2 c. jarred pasta sauce, a small handful of fresh basil, and a sprig of thyme.  I let that simmer for ten minutes and then turned the heat down and tossed in my zucchini noodles, then let it heat up for another few minutes.  You don’t want to cook them too long, though- they will get soggy.

13 Responses to “Low-carb Zucchini “Noodles””

  1. GroundCherry June 12, 2011 at 8:18 PM #

    Interesting. I might try it with yellow summer squash once we have it going in the garden– that would be a little too much zucchini for me. Mostly, I go for a small handful of pasta with 4-5 handfuls beans and vegetables to help add in the nutrients.

    Nourishing Gourmet also has a delicious looking recipe for homemade buckwheat noodles (gluten-free, as well, or easily converted), which are a huge improvement over refined pasta.

  2. Kathleen June 13, 2011 at 8:41 AM #

    Spiralizer = So cool. And those noodles look awesome.

    • raspberryandcoconut June 13, 2011 at 7:56 PM #

      They’re really good! The spiralizer comes with a few different blades- there’s a wider version of the julienne blade that makes awesome sweet potato curly fries.

  3. stacie June 13, 2011 at 9:40 AM #

    Love these recipes, lady!

  4. SandyTom June 20, 2011 at 9:39 AM #

    So my mom use to make these with a sausage and tomatoe sauce, haven’t had them in years and I wanted to get Tom to try them. He put up a huge fight at first, but ended up really liking them. We have also used spaghetti squash before, in case you don’t have a spiralizer. Fun fun!

    • paleoadventure June 21, 2011 at 11:40 PM #

      How does the texture compare between the spiralized zucchni and spaghetti squash? Is one better than the other?

      • raspberryandcoconut June 22, 2011 at 8:56 AM #

        I love spaghetti squash on its own,with a pat of butter but not as a noodle substitute under sauce. The spaghetti squash gets too clumpy that way. The zucchini noodles are awesome, they almost have the mouthfeel of thick spaghetti noodles with a little crunch thrown in.

  5. FamilyLivingSimple July 6, 2011 at 3:59 PM #

    Have you tried spiralizing a sweet potato? It is to tough for my mandolin.

    • raspberryandcoconut July 6, 2011 at 4:44 PM #

      Yes, you have to put a lot of pressure on the handle. Best with two people!

Trackbacks/Pingbacks

  1. Crockpot Thai Red Curry « Raspberry & Coconut - July 28, 2011

    […] restaurant dish I figured I’d try my boyfriend’s- and, we both agree- it was amazing over zucchini noodles (me) and rice (him). Better still, it’s cooked in the crock pot so the only prep work is washing/ […]

  2. Zucchini comfort “noodles” « Raspberry & Coconut - September 5, 2011

    […] 1 medium zucchini, spiralized or julienned […]

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