Here in the Northeast, we’re into zucchini season. They are plentiful in our gardens and can grow to the size of baseball bats! How to use it all up becomes the question. For over thirty great zucchini recipes, you can check out the book my son and I wrote together when he was in elementary school- John’s Zucchini Book. And you can stay tuned to this blog for the next few posts as I focus on zucchini-based recipes.
This one is so easy, it’s almost not a recipe. But for those who have gluten-intolerance and have had to avoid pasta, zucchini pasta makes a great alternative. It’s also a great choice for those who want to include more raw foods in their diet. And you can prepare it in a fraction of the time it would take you to heat water for traditional pasta- and you avoid heating up the house in the process!
Gluten-free Zucchini Pasta
1 medium or 2 small zucchini
Joyce Chen Saladaco spiral slicer*
Wash zucchini and cut off ends. Cut into 3-4 inch lengths. Slice into pasta threads with spiral slicer. That’s it! No cooking. Just serve and top with traditional marinara sauce (raw or cooked) or pesto.
This may not sound appealing at all, but people who have tried it in my classes and home have been surprised by how pleasant and tasty it is. It has a nice light texture and doesn’t “weigh you down” like traditional pasta.
*I’ve tried other versions of spiral slicers, but this is my favorite. It’s easy to use, easy to clean and produces thin angel hair type pasta.