Zucchini Spaghetti: Here's How to Make It. Our Tips and Recipes

How to make spaghetti squash

To make zucchini spaghetti, you'll need a special tool that resembles a large penknife. Place the zucchini inside, and slowly turn it to remove the outer layer and then the pulp, which forms long, thin strips similar to spaghetti.

This process can also be done with other vegetables with the same shape, such as carrots and cucumbers, or even squash. Squash, however, is more complicated because it must first be cut a certain way before being "sharpened." For the first few times, I recommend using zucchini and carrots, as they are easier to prepare.

In addition to the fairly handy penknife, there are also tools with a crank that are slightly larger and bulkier, but the advantage is that you can choose between different spaghetti thicknesses. With some penknives, you can also make vegetable tagliatelle and other long pasta shapes. I highly recommend these, especially as a gift for friends who love cooking.

Zucchini and carrot spaghetti

As I mentioned, other vegetables can also be transformed into spaghetti, such as carrots, which are even firmer. I often make this mix and prepare it both hot and raw. Adding vegetables cut like this to a simple salad, or even as a garnish, gives any recipe a more sophisticated touch.

When I'm in the mood for a treat, I sauté everything in a pan with a little oil for 5 minutes at most and serve it as a first course. I often cook spaghetti on the side, strictly speaking pasta, and then toss it in the vegetable sauce. The result is a beautiful color combination, and the vegetables blend harmoniously with the pasta, which is the same size. You'll barely notice the difference.

How to season zucchini spaghetti?

Here are 5 easy yet effective recipes for seasoning zucchini spaghetti.

I usually season zucchini spaghetti with basil pesto and cherry tomatoes. I use them raw and a little crunchy, or I quickly pan-fry them with oil and then season them for a hot dish. Cherry tomatoes are good both raw and confit; if you prefer them sweeter, or if you want a bolder flavor, opt for dried tomatoes. You can also season zucchini with arugula pesto or citrus pesto.

I'll finish with another recipe I love because it's light, simple, and very original: zucchini spaghetti with shrimp and lemon.

I first prepare a dressing by combining extra virgin olive oil, the juice of half a lemon, salt, pepper, and a tablespoon of soy sauce in a glass. I also add a clove of garlic and some chopped parsley. I let it rest while I cook the shrimp, after cleaning them. I sear them in a pan with just a little lemon juice and season with salt and pepper.

Then I cut the zucchini into spaghetti shapes and blanch them in boiling water for a couple of minutes. I drain them well and then toss them with the sauce, removing the garlic, and the shrimp. I finish with black pepper, grated lemon zest, and a drizzle of extra virgin olive oil. Sometimes, I transform this dish into a first course by adding spaghetti, linguine, or bavette.

After shaping the zucchini into spaghetti, whisk the ricotta with a splash of water, lemon zest, pepper, and salt if necessary. You'll obtain a light, fragrant cream, perfect for dressing your zucchini spaghetti.

Another super-quick condiment: just mix a can of tuna with a few desalted capers and some chopped or diced black olives. Want to add an extra touch of flavor? Add some sun-dried tomatoes in oil.

A delicious condiment both hot and cold. To make it hot, melt the feta with a little water in a pan, add the lemon zest and cherry tomatoes at the end, then add the zucchini spaghetti and mix well. Finally, add a few basil leaves before serving. Prefer a cold condiment? Crumble the feta finely with your hands, mix with the rest of the ingredients, and serve.