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What to do with zucchini middles after making "spaghetti"

Answered on September 12, 2014
Created June 05, 2012 at 8:33 PM

For anyone who makes zucchini "spaghetti" using a julienne peeler, what do you do with the middles afterwards? They don't make good strands but I don't want to throw them out. Any suggestions?

Da681d976130df15aac3984013aaad6d

(720)

on June 05, 2012
at 11:34 PM

I literally just did this. Funny.

61844af1187e745e09bb394cbd28cf23

(11058)

on June 05, 2012
at 11:16 PM

That sounds fabulous. I'll try that next time!

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on June 05, 2012
at 10:33 PM

That's what I do too. If you cook the zucchini long enough in a stew, it becomes part of the sauce, melted, but thickened. It's a very good way to thicken sauces without using flour!

6120c989fd5b69f42a0834b69b87955b

(24553)

on June 05, 2012
at 09:44 PM

That's what I do. I'm no good at saving things like that to use the next day, it all has to go in the same dish or it turns into a science experiment in the fridge.

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11 Answers

6
F5f742cc9228eb5804114d0f3be4e587

(7660)

on June 05, 2012
at 09:00 PM

I chop them up and add them to the sauce if I'm making a traditional tomato-based sauce.

Da681d976130df15aac3984013aaad6d

(720)

on June 05, 2012
at 11:34 PM

I literally just did this. Funny.

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on June 05, 2012
at 10:33 PM

That's what I do too. If you cook the zucchini long enough in a stew, it becomes part of the sauce, melted, but thickened. It's a very good way to thicken sauces without using flour!

6120c989fd5b69f42a0834b69b87955b

(24553)

on June 05, 2012
at 09:44 PM

That's what I do. I'm no good at saving things like that to use the next day, it all has to go in the same dish or it turns into a science experiment in the fridge.

3
Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on June 05, 2012
at 11:13 PM

You said "middles" -- I'm guessing you're talking about the squishier part with the seeds? You could mash 'em up with some cinnamon, butter, and salt, heat until warm and just eat it with a spoon. Yum.

61844af1187e745e09bb394cbd28cf23

(11058)

on June 05, 2012
at 11:16 PM

That sounds fabulous. I'll try that next time!

3
Ae3b7ea9f3755af32287825db8d98796

on June 05, 2012
at 11:01 PM

grate or chop and throw it into meatballs, meatloaf, taco meat, crustless quiche, scrambled eggs, etc. You really can't see zucchini when you shred it into something, so I often put it into things my kids are eating.

3
07ca188c8dac3a17f629dd87198d2098

(7970)

on June 05, 2012
at 09:02 PM

Cut them into slices and saut??e them, and add them to the finished dish. For an added bonus: saut??e them in a good fat like pastured butter.

2
61844af1187e745e09bb394cbd28cf23

(11058)

on June 05, 2012
at 09:32 PM

I cut them up and saute them in butter the next morning as a hash to go with my eggs.

1
1bbcd2122d9c75b07440f22ef57d6448

(2934)

on June 05, 2012
at 11:39 PM

I shove my zucchini through a box slicer (like a grid, with knives) and it makes perfectly fine "noodles" out of the middle.

1
97c04f87a752ff0a5cf6be9d806c0334

(888)

on June 05, 2012
at 08:55 PM

Eat them! Willful waste makes woeful want. I'm sure there some good nutritional stuff in those zucchini innards.

0
8f87879387f2a357db7c33008ff9a04a

on August 11, 2012
at 01:22 AM

Feed them to my chickens :)

0
0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on June 05, 2012
at 09:09 PM

Wow. I've never even thought about it -- have always just included them in the process. Maybe it's the peeler -- ? Any time I've made zucchini noodles, I've either used a mandolin, or just a chef's knife. Maybe the julienne peeler is making "noodles" that are too fine -- ? I know, when I make them, they're much more akin to fettuccine than to angel hair.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on June 05, 2012
at 08:58 PM

Paleo-ized zucchini bread/cakes/cookies? I too just toss them out normally.

0
464e1c66609d402615ae2b3cf72d53fb

(1472)

on June 05, 2012
at 08:48 PM

I just throw them away.

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