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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, March 26, 2007

Zucchini “Spaghetti”

Zucchini Spaghetti

For all the low-carb fans, here is a great recipe. (come to think of it, I think the low-carb fad has come and gone, because I really don’t know anyone on a low-carb diet anymore) Anyways, its still a fun recipe nonetheless. Zucchini is cut into super-thin strips resembling spaghetti strands. Its flash-stirfried in a little olive oil, garlic and salt to taste. The texture is amazing and so different!

Kids will have fun with this too. The spiral machine thingy that makes the strands is called the Saladacco Spiral Slicer ($24.95) In addition to zucchini, you could do this to carrots, although you’d have to use really really FAT carrots (1.25″ diameter) otherwise it is impossibly difficult. I’ve found fat zucchini to work very well. A few cranks and zucchini comes out in beautiful, silky, light ribbons that just dance between your fingers. Saladacco

Zucchini Spaghetti

Check out other posts on Avocado Zucchini Pasta and a recent Spiralizer Comparison!


Zucchini Spaghetti

Servings: Prep Time: Cook Time:

You want the zucchini to still have some crunch to it. You could also add minced fresh herbs. But don't add too many ingredients to this dish, its simplicity highlights the freshness of the vegetable.


4 large, fat zucchini, cut into strands using the Spiral Slicer
2 cloves garlic, minced
1/2 tsp salt freshly ground pepper
1/2 tsp red pepper flakes


Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve. Make sure you don't cook the zucchini too long - or they will get mushy.

26 Responses to “Zucchini “Spaghetti””

  1. Pingback: Pasta with Creamy Cajun Sauce « Jaden’s Steamy Kitchen

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  4. Gigi — 3/16/10 @ 1:28 am

    That is a smitten kitchen recipe, isn’t it?

  5. Nadine — 3/26/10 @ 7:43 am

    I love the idea of making vegetables pretty. I didn’t have your special tool, so I just used the shredder piece on my food processor. I used several small zucchini, a yellow squash, a carrot and 2 garlic cloves. I sauted in 1/2 tab of butter and probably the small amount of olive oil. Then I added about 1/4 cup of grated Parmesan. It added some nice zip. Everyone at the dinner table gobbled it up. Much thanks!

  6. Olive oil is very tasty and has some nutty taste too.;”;

  7. Joe Mason — 7/27/10 @ 12:11 am

    Olive oil is very tasty and it has very low saturated fats.:.’

  8. awonkeydonkey — 8/5/10 @ 9:28 pm

    I love this recipe and I cant eat pasta not due to carbs but other junk. So I look forward to trying this out.

  9. Savannah Scott — 9/12/10 @ 11:02 pm

    olive oil is a great additive on foods since it has low saturated fat,.:

  10. mma shirts — 9/15/10 @ 2:16 pm

    This recipie looks amazing – can’t wait to get into the kitchen to try it.

  11. Henry Barnes — 10/4/10 @ 12:13 pm

    low carb diets should be the bulk of our meals to avoid getting obese*`*

  12. Microwave Cart · — 11/14/10 @ 3:52 pm

    food processors can really shorten the time it takes for you to prepare home cooked meals *”,

  13. Inell Balbi — 1/29/11 @ 8:33 pm

    Hey! I’m at work surfing around your blog from my new apple iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Carry on the superb work!

  14. willie — 3/23/11 @ 5:48 pm

    no need for a $24.95 machine – i buy the ‘y’ papaya hand shredder at local Asian markets for $2.99 – works fast and efficiently to shred daikon and carrot for viet salad or to make our zucchini spaghetti

  15. Brandan — 9/15/11 @ 2:25 pm

    I found your blog page on bing and look a lot of the early blogposts. Keep up fantastic operate. Trying to find forward to reading through further of your stuff at a later time!…

  16. Dominique — 4/1/12 @ 8:53 pm

    True, low carb diets may have been trendy for a whole but they definitely were not a fad! Every popular diet you look at these days is based on low-carb, including Jenny and WW. So thanks for the recipe! Can’t wait to try this out on my husband tonight!

  17. Hi there, I discovered your site via Google whilst searching for a comparable matter, your website got here up, it looks good. I have bookmarked to favourites|added to my bookmarks.

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  19. Katie — 6/11/12 @ 6:58 pm

    Found this using a google search. Recipe was easy to follow and made the house smell like the Olive Garden.

  20. Sandra — 1/7/13 @ 8:59 pm

    So delicious and my kids loved it so much I’m making the switch from pasta to this.

  21. sdowkes — 1/16/13 @ 7:44 pm

    I liked this better than soy spaghetti!

  22. SM — 1/19/13 @ 4:25 am

    actually Dominque, that couldn’t be further from the truth. I work at Jenny and their food is mainly carb… 60%.
    WW doesn’t work off low carb either.

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  24. Sean — 4/5/14 @ 3:35 pm

    Thanks for the recipe. BTW, the low carb thing still has a big following, albeit less mainstream. And a slightly different take on low carb is ketogenic. This favors healthy fats in higher concentration versus high protein.

  25. DW — 5/25/14 @ 5:39 pm

    This is great. Low carb is used more than people may know. Especially if your are Diabetic. Can’t find enough easy tasty low carb foods. Thanks for sharing !

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