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It's true! I was blown away when I tasted these. I got this recipe from the Low Carb Gourment. It takes about 20 minutes and some attention, but well worth the effort.
Zucchini Fettuccine
3 small-medium zucchini (serves 3-4 as a side dish or 2 as a main course)
Cut the ends off each zucchini, then slice them in half lengthwise.
Lay each half flat on its cut edge. With a very sharp knife, carefully slice the zucchini lengthwise in long strips about 1/8” thick. Just go slow. If you make them a little thicker, it works, too, so don’t stress too much over it. Not too thin and not too thick, basically (1/8 “ is about perfect).
Put the slices in a colander and add 1 tsp salt. Toss lightly to distribute salt. Let them sit for 15 minutes while they give up some liquid and drain.
In the meantime:
- get a big pot of water boiling, and
-fill a large bowl with ice and cold water, and
-make sure you have some paper towels handy.
After 15 minutes, gently (very gently so you don’t squash the squash!) squeeze the strips so they release some more liquid. Then put them in the boiling water. Let them boil for 1 minute only. Then quickly drain them and dunk them in the ice water to stop the cooking process. Let them cool completely, drain, then wrap them in paper towels to dry.
You can now reheat them by either melting some butter in a pot and add them when the pot is off the heat but still warm; put them in a warm bowl in the oven (150 degrees) if you need to hold them for a bit, or spoon hot sauce over them and serve immediately.
These are super fantastic; I was really surprised. My husband and 20 yr old son both loved them. Tossed with butter, pepper and parmesan, or covered in alfredo, or under beef stroganoff….you really can eat ‘fettuccine’ again!
Bon appétit!
Zucchini Fettuccine
3 small-medium zucchini (serves 3-4 as a side dish or 2 as a main course)
Cut the ends off each zucchini, then slice them in half lengthwise.
Lay each half flat on its cut edge. With a very sharp knife, carefully slice the zucchini lengthwise in long strips about 1/8” thick. Just go slow. If you make them a little thicker, it works, too, so don’t stress too much over it. Not too thin and not too thick, basically (1/8 “ is about perfect).
Put the slices in a colander and add 1 tsp salt. Toss lightly to distribute salt. Let them sit for 15 minutes while they give up some liquid and drain.
In the meantime:
- get a big pot of water boiling, and
-fill a large bowl with ice and cold water, and
-make sure you have some paper towels handy.
After 15 minutes, gently (very gently so you don’t squash the squash!) squeeze the strips so they release some more liquid. Then put them in the boiling water. Let them boil for 1 minute only. Then quickly drain them and dunk them in the ice water to stop the cooking process. Let them cool completely, drain, then wrap them in paper towels to dry.
You can now reheat them by either melting some butter in a pot and add them when the pot is off the heat but still warm; put them in a warm bowl in the oven (150 degrees) if you need to hold them for a bit, or spoon hot sauce over them and serve immediately.
These are super fantastic; I was really surprised. My husband and 20 yr old son both loved them. Tossed with butter, pepper and parmesan, or covered in alfredo, or under beef stroganoff….you really can eat ‘fettuccine’ again!
Bon appétit!
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