This is a fun and gluten free way to eat a healthier “noodle”, or in my house its a way to sneak vegetables into your kid’s meals. These are made from zucchini, so they are easy and healthy alternative to the traditional noodles out there.
Salt for sprinkling over noodles
-Cut both ends off of zucchini, peel zucchini using a vegetable peeler (you don’t have to do this, but I liked the noodles better peeled than not). Using a box grater or mandolin, slice noodles into small pieces. If using the box grater you are going to want to go the long way down the zucchini.
-Place noodles on a paper towel lined( this will help absorb some of the water as they bake, don’t worry paper towels will survive the baking process) baking sheet, sprinkle noodles with salt. Bake at 200 degrees for 30 minutes. Place paper towels in a cheese cloth, and wring out as much water as you can, if not your finished product may be a bit watery.
-Remove noodles from cheese cloth and paper towel (this isn’t always easy). Can store them in airtight bowl in refrigerator until ready to use.
-Place them in a little oil, in a large skillet over medium heat, and sauté about 7 minutes. Serve with your favorite sauce. Enjoy.
- amount depends on how many noodles you plan to make and also the size of your zucchini, larger ones produce more than smaller ones (obviously)