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Pan-Steamed Zucchini and Yellow Squash Noodles

Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces
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  • 1-1/2 pounds zucchini
  • 1-1/2 pounds yellow squash
  • 1 teaspoon butter
  • 1/2 tablespoon minced shallots
  • 1/2 teaspoon minced garlic
  • 2 fluid ounces Vegetable Stock
  • 1 tablespoon minced herbs (use a variety of herbs, such as basil, tarragon, chives, cilantro, thyme, and oregano.)
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon crushed black peppercorns


  1. Using a mandoline, cut the zucchini and yellow squash lengthwise into 1/4-inch-thick noodles. Discard the center of the squashes.
  2. Heat the butter in a large saute pan. Add the shallots and garlic. Sweat until the shallots are translucent.
  3. Add the squash noodles and stock. Cover the pan and pan steam the squash until tender, about 5 minutes. Drain any excess liquid.
  4. Season with the herbs, lemon juice, and black pepper.

Nutritional Information (Per Serving)
Protein:1 g
Sodium: 0 mg
Cholesterol:0 mg
Fat: 0.5 g
Dietary Fiber: 2 g
Sugars: 3 g
Carbohydrates: 5 g
Exchanges: 1 Vegetable

Source: The Professional Chef's Techniques of Healthy Cooking

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