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Sep 14, 2013 07:54 AM

Zucchini noodle carbonara?

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?

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  1. 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

      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

        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.

    2. 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.