Zucchini “Spaghetti”

For all the low-carb fans, here is a great recipe. (come to think of it, I think the low-carb fad has come and gone, because I really don’t know anyone on a low-carb diet anymore)

Anyways, its still a fun recipe nonetheless. Zucchini is cut into super-thin strips resembling spaghetti strands. Its flash-fried in a little olive oil, garlic and salt to taste. The texture is amazing and so different! Kids will have fun with this too.

The spiral slicer machine thingy that makes the strands is called the Saladacco ($24.95) In addition to zucchini, you could do this to carrots, although you’d have to use really really FAT carrots (1.25″ diameter) otherwise it is impossibly difficult. I’ve found fat zucchini to work very well. A few cranks and zucchini comes out in beautiful, silky, light ribbons that just dance between your fingers.

Zucchini “Spaghetti”

4 large, fat zucchini, cut into strands using Saladacco spiral slicer and spread out on a baking sheet

2 cloves garlic, minced

1/2 tsp salt

freshly ground pepper

1/2 tsp red pepper flakes

1. Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve.

Make sure you don’t cook the zucchini too long – or they will get mushy. You want the zucchini to still have some crunch to it.

You could also add minced fresh herbs. But don’t add too many ingredients to this dish, its simplicity highlights the freshness of the vegetable.