Zucchini Noodles or Ribbons
 How To Make Zucchini Noodles - low fat, low carb, low calorie recipe
 
 

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I was first introduced to the idea of using zucchini squash to make noodles by Peggy Bucholz and her Fine Dining website. This is also a very healthy dish, and is perfect for a hot summer evening. A great dish for people on a low-carb diet.

Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes.

Zucchini Noodles or Ribbons

2 medium-sized zucchini squash, washed, dried, and trimmed at both ends
2 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
Herbs of your choice.

Using the julienne blade of a mandoline, slice zucchini lengthwise into long, thin strands; separate the strands. NOTE: If you don't have a mandoline you can either use a vegetable peeler or a knife.

Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature. Gently squeeze zucchini to extract excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper.

To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice.

Makes 2 servings.