Please tell me what I'm doing wrong.
I have attempted 2x now to make the zuchini speaghetti and have failed horribly

I failed quite a few times too. Once, by accident I was delayed in using the fork to "pull" strings from the zucchini squach and it actually made tthe job easier. IS this the problem you are having ?

Angel

It dissolves.. I have mush zucchini

ARggghhh!!! I had a whole explanation here for you, and my computer ATE IT !!!!

Anyway .. it's not zucchini that you want, but Spaghetti Squash .. It looks like this ...



To cook it, you stab holes all over it (because slicing it raw is next to impossible), and you put it in the microwave for 10 minutes .. After that length of time, you can pretty easily slice it .. (of course be careful because it's going to be very hot) .. After you slice it, scrape out all the seeds, and then take a fork or a spoon and scrape out the insides .. it will come out like spaghetti, and have the texture of "al dante" ..

It'll look like this ....



I find it in the section of my grocery that has all the squashes .. Acorn, Zucchini, Spaghetti, Gooseneck ... etc .. in the veggie section ..

Zucchini will not work as a "pasta", because it is a softer squash .. However, you CAN use it for the "noodle layer" of a lasagna .. and it turns out quite nice, but again, will be soft ..

I hope this info helps, and let me know how it works .. Spaghetti squash around here (Wisconsin), isn't much more expensive than zucchini .. and right now it's coming into season ..

Good luck and let me know .. Have fun ..

Thank you for your help..
I guess, I was think zucchni would work correctly.. lol..
I could have drank the zucchini when I got done

It sounds like you may be overcooking the zucchini.

If you're using a large zucchini, cut it in half lengthwise and scrape out the seeds. If small, you can skip it. Cut the zucchini in thin threads or ribbons - a vegetable peeler works well for ribbons. Bring a pot of water to a boil and put the cut zucchini in a sieve. Dip into the boiling water only until it softens slightly. Drain and add sauce.

Karen

Thanks Karen
I read on the forum (some place) that it could be zapped.. I did use a peeler and placed them in a glass bowl with plastic wrap..
I will do the boil method now..

Thank you all

You can also get a peeler called a julienne peeler. I just got one and haven't tried it yet, but I can report back if you want. It has little zigzags in it, kind of like little pinking shear edges. It's supposed to make little strips.

Thanks Laura, that would be great

I tried it last night on some zuchinni. Each swipe of the peeler produced thin strips about 1/8" wide all the way across the zuch, so that was good. But when I went to sautee them they immediately gave up their juice and the whole thing was moister than I had intended. Still, it was a decent side dish - I just used olive oil, garlic, and basil, mostly.

Also, the last part of the zuch was too thin to peel, so I ended up just cutting it into strips with a knife.

I'll experimenting more with this tool for sure - I think it has potential. Oh, and by the way, after reading the reviews on Amazon, I went with the Kuhn Rikon 2200 Julienne Peeler for $10.95.

Hey where'd my post go? Maybe I forgot to hit submit.

Anyway, what I wrote couple days ago was that I use one of these peelers and then just briefly sautee the ribbons. I think if you boiled them they'd be soggy. They're just right sauteed quickly. The sauce them or sprinkle with sesame seeds or cheese.