|Nutrition Facts (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. It's also easy to make delicious summer squash or zucchini noodles with a spiralizer or julienne peeler.
The spiralized summer squash takes just a few minutes to cook, and the garlic, basil, and Parmesan give the squash enough flavor that nothing else is needed. But feel free to add a drizzle of good olive oil, if you like.
- 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)
- 1/4 cup basil (chopped)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
Gather the ingredients.
Cut the stem ends off the squash and discard, 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. Alternatively, use a julienne peeler down the length of 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 pressed garlic. Cook, stirring constantly, for a few minutes or until just slightly softened. Add the chopped basil and continue cooking for 30 seconds to 1 minute. Add salt and pepper to taste.
Toss the squash with the Parmesan cheese and serve immediately with extra Parmesan on the side for sprinkling.
Why Are the Zoodles Soggy?
Summer squash and zucchini hold a lot of water, and when they are cooked, the water is released. Sautéing in a hot skillet should help to dry out the squash noodles, but if you find that there is too much liquid, you can drain them in a colander before adding the Parmesan cheese.
Make the Spirals More Substantial
- Parmesan: Top the squash noodles with your favorite spaghetti sauce and shredded mozzarella cheese. Place under the broiler until the cheese has melted.
- 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 cook for 4 to 5 minutes to reduce. Add the shrimp back to the sauce and serve it over the zucchini or summer squash pasta.
- Bacon Cream Sauce: Cook a few strips of bacon until crisp; drain on a paper towel. Sauté a minced shallot or 1/4 cup of onion with 2 cloves of minced garlic in 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.
- Zucchini Nests: While in the skillet, spread out the squash noodles and make a hole in the center. Crack an egg into the hole and cover the pan. Cook over medium heat until the egg white is set, and the yolk is to your liking.
- Pesto: Add a dollop of homemade or store-bought pesto to the spiralized zucchini; you may want to cut back or eliminate the grated Parmesan if the pesto includes cheese.
Look for the variety of yellow summer squash that closely resembles zucchini; the narrow bent neck on crookneck squash makes that type harder to spiralize.