|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spiralized yellow summer squash or zucchini makes an excellent choice for a low-carb, low-calorie, or gluten-free pasta replacement. It's a light and easy alternative, and it cooks much more quickly than spaghetti squash or pasta.
You can quickly make delicious summer squash or zucchini noodles with a spiralizer or julienne peeler. Look for the variety of yellow summer squash that closely resembles zucchini; the narrow bent neck on crookneck squash makes that type harder to use for this. The spiralized summer squash takes just a few minutes to cook and tastes delicious with just olive oil or butter and seasonings or topped with your favorite spaghetti sauce and melted mozzarella cheese.
- 3 to 4 small to medium yellow summer squash or zucchini, rinsed and dried
- 2 teaspoons olive oil or butter
- 2 medium cloves garlic (pressed)
- 4 tablespoons basil (chopped)
- Salt and pepper to taste
- 1/4 cup fresh Parmesan cheese (grated, plus more for serving)
Gather the ingredients.
Cut the stem ends off the squash and discard them, but keep the skin and the other end intact. Using a spiralizer, shred the squash into long strands, then cut them to a manageable spaghetti-like length before you cook them. Alternatively, draw a julienne peeler down the squash, making spaghetti-like strands. You can use a peeler to make thin, broader noodle-like slices as well. The spiralizer automatically removes the core, but if you use a peeler, stop just before you reach the seedy center.
Heat the olive oil or butter in a large skillet over medium heat. Add the squash noodles and garlic. Cook, stirring constantly, for a few minutes or until just slightly softened. Add the basil and continue cooking for about 30 seconds to 1 minute. Add salt and pepper to taste.
Toss the squash with the Parmesan cheese and serve immediately with extra Parmesan cheese on the side for sprinkling.
More ideas for spiralized zucchini and yellow summer squash:
- Bacon Cream Sauce: Cook a few strips of bacon until crisp; drain. Sauté a minced shallot or 1/4 cup of onion with 2 cloves of minced garlic into a few teaspoons of the bacon grease. Add 1 cup of heavy cream and cook for 4 to 5 minutes, or until reduced and thickened. Add about 4 tablespoons of Parmesan cheese. Crumble the bacon and add it to the sauce. Simmer for about 1 minute, or until the cheese melts. Toss with zucchini or yellow squash noodles.
- With Shrimp: Cook 2 cloves of minced garlic in a skillet with 4 tablespoons of butter until softened. Add 2 pounds of cleaned and deveined shrimp to the skillet and cook until they turn opaque. Remove the shrimp with a slotted spoon and add 1 cup of heavy cream and 1 to 2 tablespoons of sherry wine to the skillet. Bring to a simmer and simmer for about 4 to 5 minutes to reduce. Add the shrimp back to the sauce and serve it over zucchini or summer squash pasta.