StaceyinLA Posted April 26, 2012 Share Posted April 26, 2012 Do you cook it first? Quote Link to comment Share on other sites More sharing options...
Pam L. Posted April 26, 2012 Share Posted April 26, 2012 I have a delicious recipe for zucchini lasagna. My recipe does not require pre-cooking the zucchini and it has always come out fine. But it all goes in the oven for at least 30 minutes. Hope you get some helpful info! Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted April 26, 2012 Share Posted April 26, 2012 I haven't used zucchini, but I have used spaghetti squash (baked it in the oven first) and I've used eggplant as pasta in lasagna (I roasted it in the oven first). Quote Link to comment Share on other sites More sharing options...
Farrar Posted April 26, 2012 Share Posted April 26, 2012 I'm quite curious... how do you use zucchini as a pasta? It's so mushy when cooked. Quote Link to comment Share on other sites More sharing options...
MrsBear Posted April 26, 2012 Share Posted April 26, 2012 Summer squash works a bit better than zucchini for lasagna; Spaghetti Squash is great as a sub for spaghetti! Quote Link to comment Share on other sites More sharing options...
Becca211 Posted April 27, 2012 Share Posted April 27, 2012 I have done this a lot! I love it. I shred it and put it in boiling water for 3 -4 minutes. When you get it out of the water you need to put it on a towel or something to squeeze the water out. Quote Link to comment Share on other sites More sharing options...
GailV Posted April 27, 2012 Share Posted April 27, 2012 (edited) Raw zucchini goes through a spiralizer quite easily. Sorry I can't link to our (cheap one from Amazon.com) but the iPad is acting up. It's then like spaghetti or vermicelli. Takes about 5 minutes, and there's no cooking pan to wash, unless you cook up a sauce. You can also make a raw sauce and have this as a totally raw dish. Perfect for hot weather, which is when the zucchini glut occurs. It never even occurred to me to cook it first. Or later, for that matter. I thought raw was considered normal. Edited April 27, 2012 by GailV Quote Link to comment Share on other sites More sharing options...
HappyLady Posted April 27, 2012 Share Posted April 27, 2012 For noodles made with the spiralizer, no. I love them that way! :) Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted April 27, 2012 Author Share Posted April 27, 2012 This is exactly what I did - shredded it, steamed it just a couple minutes, then mashed it between paper towels to get the water out. It was SO good with the sauce! I never expected it. I have issues with the spaghetti squash because the shreds are so thin. The zucchini was a bit more substantial. Quote Link to comment Share on other sites More sharing options...
Sputterduck Posted April 27, 2012 Share Posted April 27, 2012 I don't cook it first. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted April 27, 2012 Share Posted April 27, 2012 (edited) I've never heard of a spiralizer. Looked it up on Amazon, and looks good, but which one do you like? The low to mid-range ones have really good reviews, but they have really bad reviews, too. The Benriner is pricier, but looks more durable. Edited April 27, 2012 by gardening momma Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted April 27, 2012 Author Share Posted April 27, 2012 I'm thinking I need one of those. I'd LOVE to not cook it. Actually, I could probably have left it raw shredded. I wondered if it would be too firm, or if the sauce would "soften" it a bit. Quote Link to comment Share on other sites More sharing options...
GailV Posted April 27, 2012 Share Posted April 27, 2012 This is the one we have. It didn't come with instructions, but there are YouTube videos on how to use it. Quote Link to comment Share on other sites More sharing options...
PiCO Posted April 27, 2012 Share Posted April 27, 2012 I often eat meat sauce over roasted veggies. (Obviously, roasted veggies are cooked, but I don't cook them any more.) Quote Link to comment Share on other sites More sharing options...
Starr Posted April 27, 2012 Share Posted April 27, 2012 I cook it first. You could try slicing it very thin and not cooking it. Let us know if it works. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 27, 2012 Share Posted April 27, 2012 Just for fun we did a little "raw food" experimentation earlier this year. One item that has stayed in the regular rotation was zucchini "pasta." I did not cook it. I ran cut mine into very thin strips using a French mandoline. Then I dressed the strips with a little olive oil and turmeric. The turmeric helped give the "pasta" a nice golden color. Then I sauced with pesto, but one could use anything. I think zucchini pasta is quite good. Try to choose relatively small ones. Bill Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 27, 2012 Share Posted April 27, 2012 I'm thinking I need one of those. I'd LOVE to not cook it. Actually, I could probably have left it raw shredded. I wondered if it would be too firm, or if the sauce would "soften" it a bit. Sauces do soften the raw zucchini pasta, and fairly quickly. Bill Quote Link to comment Share on other sites More sharing options...
xixstar Posted April 27, 2012 Share Posted April 27, 2012 When I make spaghetti noodles with the mandoline slicer, I cook it in a little oil and with some garlic. I like it very al-dente still, so I don't cook too far. I also find it's a much better texture when I don't slice up the seedy middles so I slice up the outer layers until I get to the seeds and then freeze the middles for green smoothies. Takes a lot more zuchinni to make a family sized serving but, if you grow it, you know that isn't a bad thing. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted April 27, 2012 Share Posted April 27, 2012 I'd shred it raw and saute it in 50 pounds of bacon fat. I guess that's not what you are looking for though. :D That is what I'm talking about! Quote Link to comment Share on other sites More sharing options...
Coffeemama Posted April 27, 2012 Share Posted April 27, 2012 My family loves zucchini pasta. I cut the zucchini raw using this spiral slicer. Then I toss it in a pan with olive oil and cut up tomatoes for 2-3 minutes to warm it up. When everyone is seated and ready to eat I add warm tomato sauce on top. If I mix the sauce in too early it tends to get soggy and loose that pasta texture. Quote Link to comment Share on other sites More sharing options...
arghmatey Posted April 27, 2012 Share Posted April 27, 2012 Do you cook it first? No. Here's a new recipe from my raw foods guru. She uses raw zucchini. http://rawfullyorganic.com/content.php?section=recipes&id=100 Quote Link to comment Share on other sites More sharing options...
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