Since being diagnosed as gluten-intolerant, I’ve tried my fair share of gluten free pastas. The super surprising winner was zucchini noodles! I just love them. In fact, my gluten eating husband has been known to snack on ALL of my zucchini noodles before dinner comes around!! Though he still refuses to switch from pasta for his spaghetti….go figure.
The problem most people have when trying zucchini noodles is that they spiralize their zucchini and put pasta sauce on top. Eh, not so great. The zucchini releases all of its moisture into the sauce, making for a runny mess.
Here’s how you NEED to do it!
Get:
- 1 zucchini per person
- Salt, or garlic salt
- A cookie sheet
- Paper towels
- A spiralizer (I LOVE palermo’s…I use the smallest setting for spaghetti)
How to do it:
- Peel your zucchini and spiralize it per instructions(depends on your spiralizer). You can also try cutting it into long strips If you don’t have a spiralizer.
- Line a cookie sheet with paper towel and preheat the oven to 200 f.
- Spread your spiralized zucchini out on the paper towels and sprinkle it with salt.
- Place tray in the oven for 30 minutes.
- As your spaghetti sauce is simmering, toss in the zucchini noodles for five minutes before serving.
- YUM!
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