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.
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
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)
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)