Zucchini Pappardelle

Recipe testing is a very interesting process for me. Normally it serves two purposes:

1. It helps me relax & let go of anything that has been bothering me or stressing me out.

2. It results in a delicious {sometimes not so much} recipe that I can share with friends, family & of course the Kor180 community.

For this particular recipe the process had a theme: Make the best possible zucchini noodle.

In the end I was able to de-stress & create a recipe worth sharing. What's the key to making the best zucchini noodle?


Yes...Our good friend sodium chloride.

You see zucchini is FULL of water. 95% full to be exact.

Many of you have probably experimented with zucchini noodles before. Did you end up with a final product that you'd describe as "watery"?


Because of this I would normally stay away from zucchini noodles. A first impression can sadly be your last.

But wait! This isn't how things have to be.

We can address this problem before the zucchini noodles ever hit the pan! A sprinkle of salt will literally extract water from the noodles...leaving you with a very pleasing final product.

Follow this simple recipe & tag us in the Instagram post that I'm sure you'll post afterward:

Yield: 2 servings


How to

1. Trim off the ends of your zucchini.

2. Slice pappardelle inspired pieces by using either your vegetable peeler or a mandolin. (you'll be slicing lengthwise) You can peel the skin off of the zucchini...but I prefer it with that beautiful green color.

3. I always start by slicing one side of the zucchini, stopping when I get to the seeds. They will simply disintegrate when you cook the noodles. Then I flip it over & continue to peel the rest. (Use your leftover pieces on the grill or in a veggie sauté)

4. Place your zucchini pappardelle in one layer across some paper towels. Sprinkle with salt on both sides & top with another layer of paper towels.

5. To force some of the water out we need pressure. To achieve this I place a sheet pan or cookie tray on top of my zucchini & paper towels. On top of that goes a cast iron skillet.

6. The zucchini noodles will sit like this for about 30 minutes. When the time is up your paper towels will be very damp.

Cooking these noodles is simple & can be done in many ways. My favorite preparation so far is searing them in the same cast iron skillet that was providing us with pressure.

1. Put the skillet over medium high heat.

2. Add your zucchini pappardelle to the skillet in small batches, allowing each piece to cook for 30-45 seconds on each side. Transfer to a bowl once finished & wrap the bowl with plastic wrap. This allows each noodle to continue & steam a bit.

3. Once you've seared each of your noodles & added them to the bowl, it's time to dress. I add just enough lemon vinaigrette to coat + some chili flakes or fresh Serrano for a kick.

4. Plate the dressed pasta & plop a roasted tomato right on top. This tomato is like an egg yolk, creating more of a sauce once you slice it open over the pasta. Grate some Pecorino Romano or parmesan cheese over the top before serving & voila!

Eat. Enjoy. Go back for seconds.

*This recipe really is just a way for me to tell you that salting your zucchini noodles prior to cooking is the best way to go. Please share your favorite zucchini noodle recipes with us in the Kor180 Facebook group.

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