This simple recipe for Zucchini Spaghetti is super quick to prepare. It’s perfect for those nights when you don’t have a lot of time to cook dinner for the family, but still want to serve something healthy and delicious.
We’ve cut the zucchini into long, thin strands (that’s where the spaghetti name comes in!) – using a mandoline as we show in our main photos. Or – you can also cut the strands like we show below:
Then quickly sautéed the squash in a small amount of butter.
Finish with a sprinkle of grated Parmesan, plus salt and pepper if you’d like.
And your vegetable is ready! If you’ve never had zucchini prepared this way before – you’re in for a pleasant surprise. The flavor of Parmesan, zucchini and butter marry quite nicely together in this simple and delicious dish, and it’s our favorite way to have this healthy vegetable.
- 2 medium zucchini (or 3-4 small zucchini)
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Cut off both ends from the zucchini squash and discard.
- Cut the zucchini into ¼-inch thick strands using a mandoline or by hand as follows: Cut the zucchini in half lengthwise. Place the squash cut side down. Using a sharp knife, make long thin strips from one side to the other. Then stack these strips horizontally and cut long think strands from the flat strips. Aim for strands about ¼-inch thick.
- To cook, in a large non-stick skillet, melt the butter on medium high heat.
- Once the butter is melted, add in the strands of zucchini and stir to coat. Continue to cook on medium high heat for no more than two minutes, constantly but gently stirring the strands with heat-proof tongs so that the zucchini cooks evenly. Remove from heat when zucchini is still slightly crunchy – it will cook a little more from its own heat as you serve it.
- Sprinkle on the grated Parmesan cheese and stir once more to coat.
- Adjust seasoning with salt and pepper, and serve immediately.
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