Much like spaghetti squash noodles, zucchini can be used as another wheat pasta noodle substitute. So do prefer zucchini over squash and vis versa. When using zucchini you do not have to cook it prior to use, just needs to be warmed up in a pan with what you are choosing to serve the zucchini noodles with. An important thing to remember when making this dish, 1. When using your mandoline, spiral vegetable slicer or cheese grater make sure to stop slicing when you hit the seeds. The seeds will make the noodles fall apart.
2 medium-sized raw zucchini, washed, dried, peeled or unpeeled, and trimmed at both ends
2 tbsp fresh-squeezed lemon juice
sea salt and ground black pepper, to taste
Herbs of your choice
- Using the julienne blade of a mandoline or a spiral vegetable slicer, slice zucchini lengthwise into long, thin strands. Slice the zucchini just until you reach the seeds in the middle and then stop, the seeds will cause the noodles to fall apart.
- Separate the zucchini strands. Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature. This will remove excess moisture.
- After 15 minutes, gently squeeze the zucchini strands to extract any excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper, and serve.