The ultimate way to lighten up any recipe calling for noodles? Make your own — using zucchini. First, a disclaimer: Zucchini noodles do not taste anything like starch-based noodles. However, they’re delicious, flavorful and perfectly light for these summer months when our bodies tend to crave water-dense, plant-based foods in lieu of heavier fare. The best way to prepare zucchini noodles is with a spiralizer (we like this one), but in a pinch, a standard vegetable peeler does the job, too.

Truffled Zucchini Noodlesafterlight

Ingredients:

  • 2 large zucchini
  • 2 tbsp. olive oil
  • 1 tsp. truffle salt
  • 1/4 tsp. crushed red pepper

Directions:

  1. If using a spiralizer, process your zucchini into desired noodle size. If using a vegetable peeler, peel the zucchini length-wise into ribbons.
  2. Add olive oil to a pan over medium heat and saute zucchini for 2 to 3 minutes, until lightly cooked but still maintaining a slight crunch.
  3. If you’re looking for a no-cook option, simply toss the zucchini in the olive oil (you may need an additional tablespoon to fully coat).
  4. Season with truffle salt and crushed pepper, and enjoy!