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Zucchini noodle carbonara?

fldhkybnva Sep 14, 2013 07:54 AM

I'm trying to use up some zucchini and thought I'd finally give the noodle option a try. Has anyone tried this with carbonara? How long do you cook the noodles? Would you recommend it or any tips?

  1. MplsM ary Sep 15, 2013 12:35 PM

    I don't do "noodles" (with a peeler). I just shred them in my food processor which takes a couple seconds. I then microwave the shreds for a couple minutes (timing depends on volume) without added water.

    Leftover shredded zucchini goes great in eggs.

    I actually prefer zucchini to pasta.

    1. mcf Sep 15, 2013 09:24 AM

      I haven't, but I think I'd drain them well on paper towels and saute them to avoid watering down the sauce.

      2 Replies
      1. re: mcf
        fldhkybnva Sep 15, 2013 09:30 AM

        I winged it last night and it turned out great. I think I like zucchini noodles better than regular pasta. I sprinkled with a little salt and let drain with a heavy plate on top for an hour then tried to squeeze out as much water as possible and sauteed a few minutes.

        1. re: fldhkybnva
          mcf Sep 15, 2013 09:54 AM

          I like them, too. Also, julienned and drained eggplant noodles (using the mandoline) are very meaty, would be great, I think, with a rich, meaty sauce like bolognese.

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