Wheat Free Zucchini Noodles

    Wheat Free Zucchini Noodles

    Recipe Picture:Wheat Free Zucchini Noodles
    9

    Wheat Free Zucchini Noodles

    (189)
    45min


    146 people made this

    A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish, simply exchange the noodles for this zucchini recipe.

    Ingredients
    Serves: 4 

    • 6 zucchini
    • 2 teaspoons salt
    • 3 tablespoons margarine
    • 1 clove garlic, crushed
    • 1 pinch salt and black pepper, to taste
    • 1/4 cup grated parmesan cheese

    Directions
    Preparation:35min  ›  Cook:10min  ›  Ready in:45min 

    1. Cut zucchini into thin noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt and place in a colander to drain for 30 minutes.
    2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain then rinse immediately with cold water to stop cooking.
    3. Heat margarine in a large frypan over medium high heat. Add zucchini and garlic then cook stirring until just tender; about 5 minutes.
    4. Season to taste with salt and pepper. Sprinkle with parmesan cheese.
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    Reviews and Ratings
    Global Ratings:
    (189)

    Reviews in English (134)

    NatarshaMarr
    0

    Much better than my attempt at blanching only! I didn't need to saute for 5 minutes though, most likely depends on how thick your zuccini slices are... Thanks! Yum.  -  28 Oct 2016

    by
    418

    I love zucchini "noodles", but this recipe can be simplified. Just use a potato peeler to make thin strips (discard the core/seeds), and sauté in a little olive oil. Sprinkle with sea salt and pepper to taste, and add sauce or grated Parmesan as desired.  -  30 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    302

    I have always admired this when I've seen it done in restaurants so I was happy to find this recipe so I could duplicate it at home. Cooking time will vary depending on the thickness of the "noodles" and in my case one minute was too long. I sliced the zucchini very thinly with a mandoline and, while I was happy with how that turned out, I found the one minute of cooking time in the boiling water made them limp rather than the crisp tender I was after. Next time I'll shorten that to maybe half that long, skip the step of continuing cooking in the skillet in the butter and garlic, and just simply toss the zucchini in that mixture instead. Great potential in this recipe that I'm looking forward to getting right the next time.  -  19 Jun 2009  (Review from Allrecipes USA and Canada)

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