Zucchini spaghetti is a dish many tend to ignore, at least initially when new cooks are not sure how to use the vegetable.

The benefits of these green summer squashes is threefold: versatility, a light flavor, and nutrients.

Versatility wise, you can click the “Tags” in the right hand column for zucchini and see the many ways I’ve been able to use the vegetable. The flavor is almost nonexistent, making it a wonderful complement to most dishes. In terms of nutrients, zucchini contains It is also a good source of Thiamin, Niacin and Pantothenic Acid, and a terrific source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Serve it up with this simple marinara (recipe).

Zucchini Linguine

2 medium zucchini (about 10-12″ long)

2-3 Tbsp olive oil or butter

Using a potato/vegetable peeler, gently peel zucchini into strips, turning the vegetable, until the seeds are exposed (I typically use the core, cubed, in other dishes). In a pan on the stove over medium heat, in butter or olive oil, cook the zucchini strands, stirring every minute or so, until soft, about 3-5 minutes (cook in batches and drain off liquids if necessary). Remove to a bowl and serve with marinara (below).

Makes about 3 cups of zucchini pasta, or 6-1/2 cup servings.

Nutritional Information Per serving(assuming 3 Tbsp butter/olive oil): Calories: 105, Carbohydrates: 7g, Fiber: 1.6 g, Net Carbohydrates: 5.4 g, Protein: .8g, Fat: 5.8g.

Zucchini Spaghetti

2 medium zucchini

2-3 Tbsp olive oil or butter

Using a Julienne peeler, carefully pull along the outside edge of the zucchini, turning after every pull, until the seeds are exposed (I typically use the core, cubed, in other dishes).

Cooking Option 1: In boiling, salted water (add a tsp of high-heat tolerant oil like peanut), cook spaghetti for 4 minutes. Drain well. Serve.

Cooking Option 2: You can also prepare the zucchini spaghetti the same way as the linguine (in the pan over low heat in butter) for a slightly less “wet” noodle (my husband prefers the buttery zuke noodles).

Makes about 3 cups of zucchini pasta, or 6-1/2 cup servings.

Nutritional Information per serving (Option 1, 3 Tbsp oil or butter): Calories: 105, Carbohydrates: 4.7g, Fiber: 1.7 g, Net Carbohydrates: 3 g, Protein: .8g, Fat: 5.8g.

Nutritional Information per serving (Option 2): Calories: 36, Carbohydrates: 4.7 g, Fiber: 1.7 g, Net Carbohydrates: 3 g, Protein: .8g, Fat: 2g.