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OK, I’ll admit, the name is a bit misleading, but I call this method of preparation zucchini spaghetti because the zucchini LOOKS like spaghetti, and I used to call them zucchini noodles to get my kids to eat them (when they were young). And, with 2 net carbs (all vegetable carbs) per serving, you can make this dish a part of your regular keto cooking.
You can use a spiralizer for this, but if I buy one more kitchen gadget, I think my little kitchen will burst. So, I use a julienne peeler.
So much smaller, this handy device makes quick work of making long thin strands from veggies. I’ve used it on all sorts of squash, carrots, beets, apples, and more. And, at a fraction of the cost, it’s a win-win in my book.
Keep peeling until you start bumping into seeds. Then, turn the zucchini a bit, and keep going. I don’t like to use the seeded part – I find it makes the dish far too watery. Compost the seeded inner core.
Once you’ve got a bowlful of zucchini noodles, toss them in a hot pan with a bit of butter, one of my flavored butter bombs from my eBook giveaway A few minutes is all it takes – don’t overcook the strands or they get mushy and yucky. They’ll turn a little opaque and the green parts will brighten up considerably when they’re done. A bit of salt, pepper, or your favorite seasoning, and you’re all done!
Serve these zucchini noodles as a side dish with my tasty Greek Meatballs, or go full-out pasta mode with a serving of the Oven-Roasted Tomato Sauce. Give this easy to prepare recipe a try today, and if you jazz it up or want to make this soon, drop a comment below!
Named for their resemblance to spaghetti, this keto dish is 100% veggie, with no pasta.
- 4 each zucchini, medium size
- 1 tbsp olive oil, or butter
- salt and pepper
- You don't get much easier than this! Wash and trim one 6-8 inch zucchini per person. Use a julienne peeler to make long, thin strands, stopping when you get to the inner seeds.
- Put the strands into a skillet over medium heat with some butter, and cook, stirring often, for 2-3 minutes. Season, and dig in!
Amount Per Serving: Calories: 88Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 103mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gSugar: 4gProtein: 3g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.