Zucchini Noodles Made Easy
Yield: 2 servings (easy to double – simply cook in two batches to avoid crowding the pan)
This simplified method of creating zucchini noodles yields wide ribbons that require nothing more than a quick sear and a sprinkle of salt and pepper – yet they serve as a fine foundation for a plethora of other toppings, too.


  • 1 pound zucchini (about 2 medium-large; may use a combination of yellow squash and zucchini)
  • 1 tablespoons extra virgin olive oil
  •  Kosher salt and freshly ground pepper
  • Optional for serving: 1-2 tablespoons Pesto or Basil Vinaigrette; crumbled feta cheese, chopped nuts and/or seeds; slivered basil, chopped thyme, or fresh herbs of choice; roasted or grilled vegetables (see following recipe); cooked shrimp or chicken; marinara sauce


  1. Using a vegetable peeler, press firmly into the zucchini and peel it into long, wide ribbons. Work your way around the zucchini (sort of like it’s a rectangle and you’re peeling the four sides), stopping when you get to the seeds.  Discard the seedy core.
  2. Heat the oil in a large nonstick skillet over medium-high heat.  When hot, add the zucchini ribbons and sprinkle with salt (I use about 1/4 teaspoon kosher salt) and several grinds of the pepper mill. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only (I err on the shorter side).  The ribbons should be just softened and not limp or mushy.  Adjust the seasonings to taste, and transfer to a serving dish.
  3. Serve as is or toss with pesto or marinara sauce, or stir in add-ins of choice.  Delicious served hot or at room temperature.

More recipes at FountainAvenueKitchen.com