Welcome to Lexie's Kitchen & Living. I'm glad you stopped by and hope you enjoy the five years of recipes and ramblings collected here.

The inspiration for this site was my son. To learn about our journey to restore his intestinal and neurological health read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Take a peek at my cookbook.  







« Bison, Broccoli & Celery Root Stir-Fry | Main | Veggie Vodka Sauce Over Zucchini "Noodles" »

Zucchini "Noodles"

Zucchini noodles are easy and quick to make. If you are eating low- or no-carb give these a try. You can make noodles with a vegetable peeler or with a spiralizing tool such as Joyce Chen's Saladacco Spiralizer. or the Benriner Cook Helper Slicer. In the photo above, the noodles to the left were made with a veggie peeler and those to the right with the spiralizer.

Peel off skin of one medium zucchini. Make "noodles" with a vegetable peeler or spiralizer. Sauté in a frying pan along with:

1-2 tablespoons OLIVE OIL
A good dose of GARLIC POWDER or one minced GARLIC clove

Transfer to plate and top with your favorite sauce or  Veggie Vodka Sauce.

Post Update October 25, 2010:

Heather, one of my favorite readers, shared another brand of spiralizer that has gotten some pretty good reviews. We both have been having issues with our Joyce Chen model, it can be somewhat cumbersome. So before making your purchase, look into the Benriner Cook Helper Slicer.

Reader Comments (5)

YUM! I have GOT to get a Spriralizer! I almost never eat pasta (GF only of course) and I would love another option. Your photos are so great, btw =)


Kelly, imagine all the zucchini pasta we could be making come August. Thanks for your comment : )

April 5, 2010 | Unregistered CommenterKelly

Wow that sounds totally amazing! I've been using rice pasta all this time (soon to try quinoa pasta). Hopefully this is mild enough that my husband will like it (he HATES zucchini). I bet this would be delicious in a stir fry instead of lo mein. Thanks for the recipe!

Hi Sara! Let me know what your husband thinks. I wonder if the secret is in sauteing it until soft (not al dente) and the garlic powder really helps neutralize the zucchini taste. Good luck : )! Thanks for your comment.

April 6, 2010 | Unregistered CommenterThe Messy Chef

Hi Lexie, I came right to your blog after I got your nice comment on my blog (about the Soy Free Teriyaki Sauce). I just got one of these Joyce Chen "Spiralizers". I used it once and was very disappointed in the inconsistant result. Some of the zucchini turned out nice and some of it was in clumps that didn't get "spiralized" all of the way. Do you have a trick to make the results consistent? Thanks!


I know, I get kind of the same result with the Joyce Chen sprializer. I was having the same problem this week when working with kohlrabi. I am thinking of mentioning an alternative option ... just don't know which one as I have not used any others (anyone out there happy with another spiralizer?). Joyce's price is nice, but will admit that sometimes it's a pain. I am not sure what to suggest ... bigger pieces? ... when I use big zukes, the center part (seeds and softer flesh) turn to mush. So maybe smaller zukes ... but then smaller ones are hard to get to stay standing up. Hmmmm. I feel your frustration. It's a good novice spiralizer, but I think if I were to keep doing a lot of spiralizing, I would find something else.


October 16, 2010 | Unregistered CommenterAndrea

I was looking into the spiralizer on amazon and the reviews were terrible, after more research, for like $15 more you can get this one-- http://www.amazon.com/Benriner-BN7-Cook-Helper-Slicer/dp/B000BI6CZ8/ref=cm_cr_pr_product_top The reviews seem really good (between 4 and 5 stars for 90% of them). This recipe looks great, I don't like rice pasta since becoming gluten free so this looks like a great option and healthy way to get more veggies. I am considering investing in this spiralizer. If you can do it with zucchini why not other veggies? Maybe carrot "spaghetti"?

October 25, 2010 | Unregistered CommenterHeather

Thanks Heather! Yes most any hard veggie works, but not sure how they all cook up. You can make really fun slaws and salads. Like spiralized kohlrabi, carrots, beets ... I will add this spiralizer option to the post ... thanks again.


October 25, 2010 | Registered CommenterLexie

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>