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How to Make Julienned Zucchini Pasta

February 9th, 2008

zucchini-recipes.jpgThis article by Stephanie Dray explains the technique of slicing zucchini in a julienne style cut so that it can be used in place of pasta for various low carb recipe ideas. Although not diabetic or even much of a dieter, I have had good results with using zucchini as a meat substitute of sorts in vegetarian lasagna dishes. Much like eggplant, this vegetable has a certain consistency to it that allows for its use as a good “filler food” that still tastes good without adding the extra calories found in meat or pasta.


For diabetics and low carb dieters, pasta is probably off your menu. Even so, you likely find yourself pining for a good old-fashioned bowl of spaghetti. Perhaps you’ve even tried the low carb noodles on the market and found them not to your liking. Luckily, there is another option. You can serve zucchini pasta for dinner!

Zucchini is a delicious low carb vegetable that is healthy for diabetics because of its glycemic index. But while generally inoffensive, in large chunks, zucchini can be overpowering. Certainly, this green veggie isn’t likely to fill your mind with thoughts of a great Italian feast. But when you cut zucchini into thin, pasta-like strands, it fades into the background and becomes a neutral conveyor of your favorite sauces.

The technique of cutting zucchini into matchstick lengths is also known as a julienne cut. The best way to make zucchini pasta is to use a julienne peeler (you can pick one up from Bed, Bath & Beyond for about seven bucks). A julienne peeler looks like a potato peeler turned on its side, and has very sharp blades to cut your zucchini into low carb pasta-like strips.

To make low carb zucchini pasta, wash your zucchini and cut off the ends. Don’t bother to peel the skin off. Using long strokes with the julienne peeler, shred the zucchini from top to bottom. If you find that the length of your zucchini is becoming unbalanced as you peel, use the julienne peeler on the thicker half of the zucchini until you have a flat plane once again. When you get to the middle of the zucchini, if you can no longer hold it easily in your hand, lay it flat on your cutting board, and continue to make light work of it with your julienne peeler.

If you don’t have a julienne peeler, take the zucchini, wash it, and cut off both ends. Then use a knife to cut it in half, lengthwise. Lay it on the cutting board, flat side down, to keep it from rolling. Then start cutting the vegetable into thin long wedges, which you will then turn to cut into even thinner matchsticks. You won’t get the same results by hand as you would with a julienne peeler and your thicker zucchini pasta will need longer cooking, but it should still be delicious.

Once your veggie is cut up or shredded, take your zucchini pasta and begin to sauté it until it reaches a texture that pleases you. Smother with your favorite sauce, serve, and enjoy.

Whether you’re a low carb dieter or a diabetic, you may find that zucchini pasta becomes your spaghetti substitute of choice.



4 Responses to “How to Make Julienned Zucchini Pasta”

  1. comment number 1 by: pandi merdeka

    hi are zucchini like cucumber, maybe i can use that slicing style to cucumber too,, by the way i like cooking to.. maybe we can share the recipe.

  2. comment number 2 by: Karlonia

    Zucchini looks similar to cucumber on the outside because of the green skin, but the inside is a somewhat different taste and texture. Zucchini tastes similar to the yellow summer squash, while cucumber is more juicy and is used for pickling and salads.

  3. comment number 3 by: Can we eat...? - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

    […] zucchini and yellow squash (sometimes carrots and red and yellow peppers too) instead of pasta. How to Make Julienned Zucchini Pasta - Lap. RNY; umbilical hernia repair 27 Oct. […]

  4. comment number 4 by: CookNeeds.com

    Swissmar Peeler - Julienne - Stainless steel - Green

    This julienne peeler has a scalpel-sharp stainless steel blade which creates thin julienne sticks with one easy stroke on carrots, zucchini, cucumbers, and more. The side cutter cuts grooves in fruits and vegetables. The peeler is suitable for right- o…

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