Zucchini Noodles

This week’s Market on the Move box had both crookneck squash and zucchini, which gave me a craving for noodles made out of zucchini.  Besides being gluten-free, for those who do not tolerate wheat products, it’s also a guilt-free dish.  You don’t have to worry about going back for a second serving, because it’s just vegetables… not a starchy pasta.

Making pasta out of zucchini, and / or crookneck squash is quick and easy… which sounds cliche… but it’s true!  The whole thing took me around 10 minutes, from start to finish.

Noodles while they are cooking… just a minute and a half!


  • 1 zucchini per person
  • Optional – substitute crookneck squash, or use both 
  • Salted boiling water
  • Sauce of your choice (If you don’t have any sauce made already, saute a few cloves of garlic in a generous amount of olive oil, top with parmesan cheese)

1. Using a vegetable peeler, peel strips of zucchini.  I included the skin for extra texture and nutrients.  Continue peeling until you can’t peel anymore… once the piece of zucchini is too small to handle.
2. Place in boiling water for 1 1/2 minutes (not longer!!).  Immediately drain and rinse with cool water.
3. Top with sauce of your choice.  I used a creamy sauce with corn mixed in it.

Noodles after they are cooked, drained and rinsed

Topped with a creamy sauce


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