Other Ways to Make Zucchini Pasta While You Wait for Your Spiralizer

By now, you’ve bought your spiralizer and you’re {im}patiently wait for it to arrive. In the meantime, you’re drooling over my recipes, right? Riiight. Don’t worry, you can still eat zucchini pasta by using other methods. They don’t create “noodles” like the spiralizer- the veggies comes out more like a slaw, but tastes similarly delicious. Also if you haven’t bought a spiralizer yet, this is a great way to test the waters.

HOWEVER, you shouldn’t really cook these types of zucchini pasta: they become too mushy when put over heat. (at least the peeled and julienned ones). When you use a julienne or peeler, you don’t get a solid thickness/density, which is essential for cooking the zucchini. They do work for cold sauces (like pesto), but don’t create those little spirals that remind you of pasta!

Ways you can make zucchini pasta {without a spiralizer}

With a Julienne Peeler

You can go to your local homewares store (or sometimes they sell them in grocery stores!) and buy a julienne for $10 or less. I got the OXO Julienne Peeler for $9.99 at Bed, Bath and Beyond. I use it to make veggie pasta salad/slaw, but it can be used to make zucchini pasta. Simply “peel” the zucchini with the peeler and voila – little veggie “pasta” strips!

IMG_2077 copy

IMG_2115 copy

With a Knife

This is a bit more time consuming, but it can be done. Basically, you need to keep slicing your zucchini into smaller and smaller strips to achieve the pasta “shape,” like this:

IMG_2149 copy

 

IMG_2158 copy

With a Peeler

There are many types of vegetable peelers (even potato peelers!) and the more heavy duty you get, the better, because the “peels” that it will slice will be thicker. A peeler makes pappardelle type “noodles,” as seen here:IMG_2129 copy

IMG_2139 copy

 

Stay tuned tomorrow for “Skinny Sunday,” where I’ll be posting a great, low-calorie, healthy dish for those of you trying to lose weight! I’ll be doing a nutritional data count (carbs, cals, etc). Dare I compare it to its ugly cousin – regular pasta? Stay tuned… and in the meantime, get off your computer/tablet/smart phone and enjoy your healthy weekend!

Inspiralized

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here

7 comments

faeryme says:
I just came across your blog and was intrigued by your zucchini pasta! I adore my cheap, white, plastic spiralizer. I have had it for over four years and it is still in great condition. I am looking forward to checking out your recipes. I used some zuke spirals yesterday as the base for my lunch.
Inspiralized says:
Thank you so much for following! Glad to have another spiralizer fan on board! If you ever make a dish, post it up on my Facebook page (Facebook.com/Inspiralized), I'd love to see what you make!
Jan says:
So glad I found your site. Now waiting for my spiralizer. I have an apple peeler that I'm wondering if it would work for now. We have cut up apples for pie and it was spiral shape but thicker then what your noodles look like. Thanks for all your info. Jan
alex says:
I'm still looking for a good way to spiralize carrots. Because the paderno leaves that "core", it takes about 20 carrots to get enough. (maybe i'm exaggerating). So I went to bed bath and beyond and bought the "vegetti" spiralizer, thinking it didn't leave the "core", an oxo julienne peeler, and a $70 oxo mandoline (not the cheapest one, but not the more expensive steel one). And guess what- they were all terrible! The "vegetti" DOES leave a core, so forget it. The julienne peeler AND the mandoline cut "sheets" of carrot that were scored into strips, but didn't cut all the way through!! and the mandoline (which I thought was the "gold standard" was hard to use- the holder thing doesn't "stick" to a carrot, but it's hard/dangerous to do with your bare hands... so then I thought "well maybe carrots are just universally difficult" and tried zucchini- same results!! So, back to paderno it is... But my questions are: how do I spiralize carrots???! Giant carrots would be a nice option, but I can never find any. And next- am I doing something wrong with the peeler/mandoline?? I had to pull each "noodle" apart by hand.
diane says:
They do leave a core on all veggies. I think b/c it attaches to hold them in place while spirilizing and yes be very careful, super sharp, I cut myself no matter how careful I am. My zucchini spirals the best, well most squashes.
Kim says:
Thanks for the tips! I love your site, have your cookbook and am anxiously awaiting the arrival of the Inspiralizer so I can get going on these great dishes! Will definitely give these methods a try!
Vince says:
Great tips indeed. But my first choice is the julienne peeler. I have one more option the sharpener :-) http://www.juliennepeeler.info/the-best-julienne-gadget-of-2015-a-carrot-cucumber-sharpener-peeler/

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...