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Average Serving Size is 2 Medium Zucchini Per Person -- 0 Points Plus
Wash zucchini and trim ends.
I recommend taking the time to peel each zucchini. The "noodles" look more like pasta when the skin is removed and some zucchini skin can have a bitter taste which some people do not like. With that being said, if I am in a rush, I leave the skin on so do what works for you.
Fit your mandoline with the julienne blade and be sure to use the safety guard. Never skip using the safety guard - you can really cut yourself bad!
Proceed to slide the zucchini over the mandoline blades lengthwise to get the longest noodles possible until you are left with a thin sliver that is pretty much impossible to slice.
You have just made yourself some zucchini pasta!
Transfer the zucchini noodles to a mesh colander and lightly sprinkle with kosher salt. Toss to distribute and leave colander over a mixing bowl or the sink to drain. Let sit for 20 to 30 minutes, giving an occasional squeeze.
If you leave the skin on, your liquid will be very dark green, if you peeled the zucchini, it will look more like this.Try to get as much water out of the zucchini noodles as possible before cooking.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.