Some of my favorite tutorials on my blog involve making (grain-free and gluten-free!) zucchini pasta. Last year I created two different tutorials to show how to make spaghetti from zucchini and how make zucchini fettuccine.
There are a couple of different tools you can use to make zucchini pasta but I typically use my spiralizer (pictured above on the right). The one that I own is a plastic spiralizer by Paderno World Cuisine that I ordered from Amazon in 2009. I’ve found that it’s easy to use, easy to clean, and has lasted a really long time.
A lot of folks who stop by my website are excited about this and want to make zucchini pasta, however, they don’t want to have to buy a spiralizer. As a minimalist myself, I completely understand the hesitation you might have before buying another piece of kitchen equipment. And this is exactly why I created this tutorial.
If you want to make zucchini pasta, but just don’t think you’d have enough uses for a spiralizer, then a mandoline slicer is going to be your new best friend. I became acquainted with mandolin slicers many, many years ago when I worked in a raw foods kitchen. A mandoline (pictured above on the left) is used for slicing and cutting vegetables and fruits. You slide the vegetable or fruit along the surface blade and it allows you to slice the food quickly, uniformly, and much thinner than if you were using a knife.
I’ve had my mandoline for a couple of years now and when I’m doing large amounts of prep, it definitely saves me time in the kitchen. The mandoline I own is OXO Good Grips V-Blade slicer that I purchased off Amazon. I’ve used several different mandolines and this one is my favorite because it comes with a few different blades and it has a food holder with a handle that you can use to slice the fruits and veggies so you don’t have to worry about slicing your fingers on the blades (the old-school mandoline models don’t have this feature so beware).
Once you have a mandoline, making zucchini pasta couldn’t be easier! So let me show you how to make zucchini pasta with a mandoline slicer!
First you’ll grab your mandoline and install the Julienne Blade, which will allow you to slice your zucchini (or any fruit or veggie) into long, thin strips. On this particular model, you’ll adjust the width thickness of the slices to 3 mm.
The next step is simple: slice the ends off the zucchini and load it onto the food holder.
From here you’ll simply slide the zucchini repeatedly over the blades until the entire zucchini is sliced into long, thin strips. Look at that – you just made pasta!
As you can see in the photo above, there are a few differences in the zucchini pasta depending on the tool you use. First, the zucchini pasta created with the mandoline slicer is straight, whereas the spiralizer makes the pasta curly. Another difference is that the spiralizer cores the middle of the zucchini as it slices. The one benefit I’ve found with this is that the middle part of the zucchini tends to get mushy as it cooks and releases more liquid. Since the mandoline does not remove the inner part of the zucchini, just be aware that if you cook or saute the zucchini pasta, you’ll have to drain the excess liquid from the pan before serving.
Besides these two differences, the texture and taste of the pasta is fairly similar and zucchini pasta made with the mandoline can be prepared the same as any other spiralizer recipes.
Need some inspiration? Check these out:
- Zucchini Fettuccine with Butternut Squash and Rosemary Creme Sauce
- Zucchini Spaghetti with Beef Bolognese
- Zucchini Caprese Salad
- Zucchini Spaghetti with Easy Lentil Marinara
- Raw Zucchini Pasta with Creamy Tomato Sauce
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