Wild Zucchini Season–Raw Zucchini Noodles!


With two prolific zucchini plants and a CSA box every week, we are eating a lot of zucchini lately. So far, we have had them grilled, sauteed with blue cheese, raw, stuffed and as noodles in soup. Today, I made a pretty darn delicious raw zucchini noodle dish. It’s simple, tasty and very healthy!


To make the noodles, I got to use one of my favorite kitchen toys–a vegetable noodle maker. We got this Paderno model from Amazon.com and have been very pleased with it so far. I have not done a price comparison on other sites or stores, but with Prime, this one is inexpensive and works great.  I did a brief search on vegetable slicers and this one came recommended by many and had great reviews (4.5 stars with other 3,000 reviews).  One very common negative critique was that due to the design of the blade, you can’t use all of your zucchini and that it is wasteful.  I find that kind of silly.  Yes, you leave a slice of vegetable about two centimeters wide–not a big loss in my opinion and our chickens happily ate it. Yet another great reason to become backyard chicken owners–less food waste. Below is a picture of what that “food waste” looks like…yes, I know it looks like…well…slightly inappropriate.  It comes with three different blades.  One for ribbon making, which makes an awesome cucumber and sesame oil/vinegar salad and two for noodles; small–pasta size and large–curly fries size.  The blades just slide in and out of the base and have a little storage compartment. It’s a pretty sweet little machine, efficient, super easy to use and clean.  I am very against accumulating  lot of junk in the kitchen. There is no need for an avocado knife, a cherry pit remover or a banana knife, all of these tasks can be done with a single knife. It is just as efficient and takes up less room. 


Here is the recipe.

The ingredient list is simple: zucchini, tomato(es), basil, Walla Walla sweet onion, salt and pepper to taste, and olive oil.  The directions are even more simpler.


  • Thinly slice onions
  • Cut tomatoes into desired bite size pieces (mine was a beef steak, so I cut it into quarters and then chopped it up into wedges, really it is up to you).
  • Chop up the basil and the feta cheese.
  • Combine all of the above into a bowl, add salt and pepper and olive oil.
  • Mix and let it sit for 10 minutes.
  •   IMG_20140805_180128355
  • Make zucchini noodles.  Since zucchinis produce a lot of water, I do this part last–combine all ingredients together, mix and let it marinate for about 5 minutes.
  • Enjoy!

I served this dish with chicken patties (nothing special, ground thigh meat, to which I added two table spoons of bread crumbs, two table spoons of cold water and one egg and fried the patties in a skillet with a bit of oil).  Next time, if I will have a protein source such as chicken patties accompanying this dish,  I will omit the feta.  It was good, but you can decrease the calorie content  of your meal and really, do we need that much protein in one sitting? If this dish is served on its own, feta or any sharp cheese adds a nice flavor.


Paul enjoyed it very much and the kids didn’t even try it but that was expected. He suggested that this be our weekly item on the board and with all the tomatoes and zucchinis we are expecting, I would say that is a great possibility!

Please leave a comment and thanks for reading!

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