“Spaghettied” Zucchini ...Simmered in Butter and Broth

(February 2, 2007)

Michel asked Lauren:
...submit your question to Lauren!

I’m married with a daughter and we usually eat a lot of pasta because that seems to be “all” that my daughter likes (she’s 7). My husband and I are trying to watch our weight and I wondered if you had any ideas to bring more diversity to our meals, while also making them more healthful. I love pasta, don’t get me wrong, but I just need a break from all the monotony (and also from the fuss she makes when I try to serve something different). I know you’re a mother who cooks a lot, so I thought you might have some answers. Thanks for your help.

Lauren says...

That’s a common issue, with kids, especially if you’ve “given” her only pasta because she says that’s all she’ll eat. Kids (like adults) get hungry, and if presented with diversity (vegetables, proteins and carbohydrates) there’s bound to be something that your daughter will eat (when hungry enough).

Here are some suggestions (from one parent to another) to help your daughter to be more receptive to more foods

Let kids get hungry: Remove all snacks two to three hours before dinnertime.

Think aroma! Use ingredients that are extremely potent, aroma-wise, to help
build the anticipation for great flavor. (Seared lean sources of protein...steaks, burgers, boneless chicken cutlets...that are lubricated with olive oil and minced garlic (with herbs, like thyme, rosemary, or flat-leaf parsley) are nice additions and give diversity to the aroma, as well as flavor).

Start to wean your child from an “only pasta” diet and boost the dish nutritionally:
Use a pasta shape, like Capellini, which is lighter and won’t make you feel as full. This is also a great shape to “dance” with some fresh vegetables, tossed with some extra-virgin olive oil, piping hot chicken stock and minced garlic. This way, your meal, which features pasta and vegetables, will still be substantial, but more healthful.

Here’s a wonderful recipe for my “Spaghettied” Zucchini which will allow your daughter (and you!) to continue to twirl long strands around the tines of a fork. You’ll need either a vegetable turner (available in Japanese grocery stores) or a mandolin to get long, thin strands of zucchini. In no time, I‘ll bet your daughter will love this zucchini so much, that she’ll soon want to eat it without the pasta. I’ll often serve this zucchini underneath a pile of cooked mussels and/or clams. Just delish!

“Spaghettied” Zucchini ...Simmered in Butter and Broth

Yield: serves 6 to 8, as a side dish

Did you ever think you’d be able to twirl anything other than cooked noodles around your fork? Well, when trimmed zucchini is forced through a manually operated device called a “turning slicer,” what comes out are long, spiral strands that are every bit as twirl-able as pasta once cooked. I bought my appliance years ago, in France, but you can get yours right here, in a Japanese grocery store or in a well-stocked kitchen store. You can also get long strands, perfect for this recipe (although not as squiggly) by using a mandolin. It’s important to use green zucchini and not yellow summer squash, since the internal flesh of the latter isn’t stable enough to be forced through the turning device. Having said this, there are some other vegetables that seem very happy to be turned into spaghetti, so check out those suggestions, after the following recipe.

For the zucchini:


• 6 large zucchini, (with straight sides) scrubbed and dried
• 5 tablespoons unsalted butter, divided, or extra-virgin olive oil
• 1 generous cup chicken stock or vegetable stock
• Kosher or sea salt and freshly ground black pepper, to taste
• Freshly grated Parmigiano-Reggiano cheese (optional)

1) To make spaghetti out of the zucchini: First, trim off both ends of each one so the ends are flat. Working with one zucchini at a time, center both ends of the vegetable on the slicing device, so it’s firmly secured. Using your working hand, turn the hand-crank, which will cause the zucchini to extrude from one end in long, skinny strands. Do this with all the zucchini and pile the strands in one bowl. If using a mandolin, use the fine julienne blade, following the manufacturer’s instructions.

2) To cook the strands: Melt 4 tablespoons of the butter, or heat the olive oil, in a 12-to 14-inch heavy-bottomed, deep-sided skillet, over medium heat. When the butter is melted and bubbling, reduce the heat to low and let the butter cook, until the milk solids turn a nutty brown color (like peanut butter), taking care not to let the solids scorch. Stir in the remaining tablespoon of butter and let it melt, but not color. Add the zucchini to the skillet and raise the heat to medium-high. Let the strands cook, occasionally tossing them with the butter, until they’re somewhat reduced and are beginning to soften, about 4 minutes. Add the stock, and some salt and black pepper to taste, and bring the liquid to a simmer. Reduce the heat to low and let the zucchini cook, uncovered, until tender but not mushy (al dente), 4 to 5 minutes, once the stock has begun to bubble. When done, adjust the seasoning, if needed.

3) To serve: Serve the zucchini piping hot, in wide soup plates. If desired, pass some grated Parmesan cheese at the table.

Timing is Everything


• The zucchini can be cut into strands one day ahead and kept refrigerated in a well covered bowl or in a large sealed plastic bag.

Some Other Vegetables To Be "Spaghettied"

Other vegetables that like to be turned in spaghetti are peeled carrots and Idaho potatoes. Purchase large juicing carrots, with a wide girth. Follow the same instructions as described when using zucchini, but, before sautéing, blanch the strands in lightly salted boiling water, for 2 to 3 minutes, just to soften them. After refreshing them in ice cold water, drain and dry them. Now, cook them as you would zucchini. (At this point, you could mix them both.) Potato strands are delicious when deep-fried into a wild nest of savory strands. Before frying, soak the strands in ice water for 30 minutes or so, to remove some of their surface starch. To fry, fill a 4, 6-or 8-quart saucepan half-full with oil and attach a deep-fry thermometer to the side of the pan, keeping the mercury tip deeply submerged without allowing it to touch the bottom. Heat the oil to 375°F. Then, take a handful of wet strands and dry meticulously, either with paper towels or preferably, after patting them off, spin them dry in a salad spinner. Fry each batch in the hot oil, stirring occasionally, until golden and crisp, 3 to 4 minutes. Drain on paper towels and serve them quickly, piled in a heap and sprinkled with coarse salt.

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Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.