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A Summer Favorite

August 6th, 2015

It is the season for zucchini noodles once again and that makes me very, very happy! I got this julienne peeler last year and starting making them quickly and easily.
zucchini noodles
zucchini noodles 2
Now we eat them all summer long and love them. You’ll find us topping them with meatballs and marinara, stuffing them into spring rolls, and tossing them with vinaigrette.
zucchini noodles 1
I wrote a blog post on how I make these lovelies last year, you can find it here. I always salt them generously to draw out some of the water, that way they have the a texture closer to noodles and aren’t as soggy. I also don’t slice up the inside of the squash, it usually gets way too mushy and the chickens make use of it.
zucchini noodles 3
Thankfully, my zucchini plants are producing like crazy and I have a second planting sizing up to last long into the fall.

Do you do anything creative to use up the zucchini from your garden?

Friday Favorite: Zucchini Noodles

September 19th, 2014

I’m a big fan of zucchini and my favorite way to eat it is julienned into zucchini noodles. There are so many ways to dress them up it’s easy to eat zucchini every day and never get sick of it. Earlier this week we had zucchini carbonara and it was fantastic.
zucchini noodles 1
This is also a great way to reduce processed food and add more vegetables to your diet. These noodles are really great, but there are a few tricks to make them more like pasta and less like zucchini. You can use a mandolin or a knife, I purchased this julienne peeler last year and LOVE it. I’m not one for unitaskers in the kitchen, but this one I am glad I have. To make noodles simply run the peeler around the outside of the zucchini avoiding the center where the seeds are (this part gets mushy and falls apart). You can also cut zucchini into lasagna noodles with a knife, I love lasagna made with zucchini.
zucchini noodles 2
zucchini lasagne
After cutting your noodles sprinkle them with a generous amount of salt, I usually use a half teaspoon for each zucchini I cut. Let stand in bowl for 15-20 minutes. This step removes excess moisture from the zucchini and helps the noodles retain their shape. They are less likely to be mushy. Then strain out the salty liquid. If you use sea salt don’t throw this away, dilute it and use it in the garden, the minerals in the salt are good for the soil.
zucchini noodles 3
Steam or boil your noodles for a few minutes and you’re done. No need to salt because they will be lightly salty already. Top with your favorite toppings, a few of my favorites are: lemon, feta, and rosemary, or olive oil, black pepper, and parmesan, it’s also great with basil and olive oil, or with classic marinara. You really can’t go wrong with these, they are a great way to incorporate more vegetables into your diet!

Have you ever had zucchini noodles?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.