Zucchini Spaghetti


  • 5-6 medium-sized zucchinis


    Use a saladacco or other spiral spaghetti slicer to create spaghetti-like noodles.
    Peel zucchini if you want the noodles to be white; if you don’t mind some green, leave the peeling on. Make sure you don’t make this too far in advance.
    The noodles get kind of wet if you leave them too long before eating them.
    Have zucchini at room temperature.
    Take out of fridge for awhile before using/serving so it’s not too cold.

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