Sauteed Julienned Summer Vegetables

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Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles, maybe you can call them “zoodles”.

The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from OXO, I’ve had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook, or vegetables that are tender crisp like al dente pasta.

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!
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Sauteed Julienned Summer Vegetables

1
1
1
SP
66 Cals 2 Protein 8 Carbs 4 Fats
Cook Time: 6 mins
Yield: 4
COURSE: Side Dish
CUISINE: American
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

Ingredients

  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 8 oz zucchini, cut into julienne strips (with a mandolin)
  • 8 oz yellow squash, cut into julienne strips (with a mandolin)
  • 4 oz 1 medium carrot, cut into julienne strips (with a mandolin)
  • salt and fresh cracked pepper, to taste

Instructions

  • Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
  • Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
  • Makes 4 cups.

Nutrition

Serving: 1cup, Calories: 66kcal, Carbohydrates: 8g, Protein: 2g, Fat: 4g, Sodium: 24mg, Fiber: 2g, Sugar: 4g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 2
Keywords: carrots spaghetti, clean eats, Gluten Free, low carb, Paleo, side dish, squash, zoodles, zucchini
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

 

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118 comments

  1. Hi! Will this remain okay in the fridge for use after one day? Like if I cook for two days, can I eat it next day too? Thanks! 

  2. Do zucchini, squash, and carrots, etc. have to be peeled before I spiralize them?

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  4. Wonderful, but I used butter instead of oil.

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  7. Thanks! This recipe turned out well.

  8. I also add julienned turnip as it adds a little more crunch and a few small broccoli caps, mostly for color. This is my very favorite way to have summer veggies, I could eat this every other day!

  9. OMG, this with a little carrot top pesto (because what else are you going to do with carrot tops) sounds divine!

  10. I'm a bit confused….first you mentioned spiralizer (BTW, I've had 6 friends buy it…FAB)…then you mention mandolin…which do you use? If using Spiralizer, would you use same blade has zucchini noodles?

  11. I love this. I use that exact mixture to replace noodles in my spaghetti!

  12. I made this dish this week for dinner, loved it! So easy. Seriously took like 5 minutes!

  13. Very good ladies, thinks for the tips…

  14. This was SO simple and SO delicious. I used a hand held julienne peeler and it worked great. Thank you!!

  15. Good way to get my veggies in! I used a Pamper Chef Julienne Peeler, it worked great for this recipe too!

  16. What a fantastic idea! I used green and yellow zucchini with sweet potato fries! YUM!

  17. Made this tonight and it was a hit! Thanks!

  18. Love Love Love all the veggies in this recipe!. Looks so pretty too.

  19. This is so darn good and could not be simpler. Thanks!

  20. I orderd a mandolin just for this reason and the zoodles were great! Thanks!

  21. I tried this as a side, which was great, and then another night made these in place of pasta with my spaghetti – thank you! Both were oh-so-good! I am not the best with the mandolin, so got one of these; I'm excited to try it!

    http://www.amazon.com/gp/product/B0000CEWJD/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1

  22. Can anyone give me more detail on how to get these results with the mandoline cutter??

    • The mandolin should have come with different blades, i.e. thick julienne vs, thin julienne. Make sure to use the thin julieen blade. I had to cut my zuccini in half length wise and run them through the blade.

  23. Delicious! 🙂

  24. Gina, I bought a mandoline cutter to try this out. Wondering if you can give me a little more detail on how to get these results. It's just not working for me!Which blade, thickness, ect?

  25. Gina, made this the other night. Bought a julienne peeler just for trying this out. I have always hated squash and zucchini but I loved this recipe!! Thank you for sharing this recipe so I can add two more vegetables to my list of ones I'll eat!

  26. Delicious! Will become a summer regular.

  27. Gina, How do you get the orange stains off of your mandolin after doing the carrots?? 😉

  28. I was so excited to try this that I even went out and bought the madoline at Target. Although I had some slight issues (user error) with the mandoline and wanted to throw it in the trash at times…..it was totally worth it. These veggies turned out great and I cannot believe how quick and easy they were (once I figured out the mandoline). I used these as "zoodles" with the crockpot bolognese sauce and it was amazing. I can't wait to eat the leftovers for lunch and will definitely be making this over and over.

  29. This was delish! I served it as a side to your baked pesto chicken. I even got my 3 and 1 year old to eat it by telling them it was rainbow noodles 🙂

  30. We enjoyed this so much!! Instead of using a mandoline, we used our julienne peeler. Great results – there weren't any leftovers!! Looking forward to making this again – as always – thanks Gina!

  31. Hi I was so excited to make this I even bought the OXO Mandoline slicer. I used the julienne at the thickest setting and it turned out like mush instead! Please help by posting a video of how to do it!! Thanks so much!

  32. My husband and I really enjoyed this. I plopped some herb chicken on top for a satisfying dinner. Thank you!

    For those of you without mandolines or julienne slicers (which are awesome!), you can also use a regular block grater. Just turn it on its side and use like a mandoline.

  33. THANK YOU for this recipe! I've made this twice already since you posted it! Everyone in the family loves it and it's perfect for my husband who is eating Paleo. Thank you!

  34. We do this often at home, especially with the Bolognese meat sauce on your site. It's ABSOLUTELY DELICIOUS and my 2 year old son loves it!

  35. Thanks for the idea Gina. I am always looking for new ideas with vegetables, can't wait to give this one a try!

  36. squash and carrots cuts and add other ingredients and we make Sauteed Julienned Summer Vegetables really it's very simple idea. stew recipes

  37. Gina – thank you SO much for all the summer veggie recipes! Doing a CSA for the first time and you are my go-to for what to do with everything (well you were already my go-to anyways, but now double 🙂

  38. This was SO good, and of course any excuse to use the julienne blade on the mandolin is a win-win. Thanks so much!

  39. I made this today and it was absolutely declicious. I grilled some chicken and it was a great combination. Thanks, Gina!!

  40. I just made this for a quick lunch to go with leftover fish. It was awesome! Gina, I would be lost without you! Tonight, I thought to pair the leftovers with pasta sauce.

  41. OMG!!! On my way to the store to purchase the Mandoline slicer, this is exactly what I need, Gina you're the BEST!!!!!!

  42. OMG!!! On my way to the store to purchase the Mandoline slicer, this is exactly what I need, Gina you're the BEST!!!!!!

  43. I just bought a mandolin and I love it. We'll most definitely be trying (and loving) this recipe!

  44. Beautiful!

  45. I never was much of a cook but have really taken an active interest since finding this site, not to mention it has been a HUGE help in my weight loss. I want to say thanks so much. However, I also have what may be a silly question. I'm not familiar with a yellow summer squash, is it the same as a zucchini but yellow or is it a different type? Thanks again for all the fabulous recipes!

  46. I found it! Clicked on the link right in the recipe. Next time I'll read the recipe first!

  47. What kind of mandolin do you have? I've been scouring Amazon for the last few days and as soon as I choose one, I find a bad review. After seeing this recipe, I need to get one asap!
    Looking to spend less than $50. (any one out there is welcome to give their opinion). Thanks!

  48. yum, yum!

    http://therealfoodrunner.blogspot.com

  49. found this if anyone is interested:

    http://www.zappos.com/oxo-good-grips-julienne-peeler-black?ef_id=UMH7XwAAAwDsRCEY:20130726180039:s&zfcTest=fcl%3A3

    9.99

  50. This looks so amazing! What a great way to use some of the fantastic summer veggies I have at home.

  51. love this – I make my own version with just zucchini and use for spaghetti and my own tortilla-less taco salad! So good!

  52. I'm going to have to pull out my mandolin and give it another try.

    Last time I tried to use it, I kind of scrapped a little skin off my fingers! I just need to go slow and learn how to use it..

    What a klutz, huh?

  53. If you feel really lazy(like me) you can do this with a bag of broccoli slaw. I spray the pan, saute and add a tablespoon of low sodium teriyaki sauce.

  54. Thank you so much for this idea. We are trying to eat gluten free to find out if gluten is the cause for some of our problems. But my daughter loves pasta, and I can't find gluten free pasta in any of our stores. Thanks again!

  55. I use a veggie julienne grater .. it looks like a vegetable peeler but instead of a straight blade, it has little teeth cut out that creates the strips. Easy to use and cheap to buy.

    • can you provide a link of what your veggie julienne grater looks like? where did you buy it? Thanks!

    • Something like this? http://www.bedbathandbeyond.com/product.asp?SKU=12949731

    • Yes, in the ingredients I put the link where it says mandolin. Click on that!

    • I have a mandolin and also that same type of vegetable juienne peeler described above. We make this all the time! We find the vegetable julienne peeler to be quicker and easier to use and easier to clean. We sometimes throw marinara sauce on top of the veggies after we steam them for a minute or two (no olive oil). Delish! We had had this "vegetable pasta" at an Italian restaurant which is where we originally got the idea. You can throw any type of sauce on top and it is still really good. Just last week we tried something a little different and it was wonderful! We tossed the julienned veggies with olive oil and cooked them on the grill for about 2 minutes in a grill pan (small holes) – a char grilled/sllightly smoky taste was the result and was yummy!

  56. I WANT a mandolin so badly!!!!!! 🙂

  57. I just made this for dinner tonight and it is delicious! Will put this recipe in my regular rotation for summer suppers! Thanks, Gina!

  58. Just went out and bought a mandolin, can't wait to try this!

  59. This looks amazing. I have a mandolin so I need to try this soon. I think it would be great with some pesto sauce.

  60. This is perfect timing! I made ratatouille last night and have a bunch of very thinly sliced zucchini, summer squash, and eggplant leftover. I am going make this with those leftovers! Thank you for the great idea!

  61. K, I had it exactly like the recipe, with a simplyfied portobello mushroom burger (just the portobello mushroom, cheddar, grilled onions and the bun). The veggies were heavier than I had imagined and pretty filling.
    Will be having this again, while playing with an additional tiny bit of herbs, I think.
    Great stuff!!

  62. Looks Great! Would be delicious with pesto stirred through.

  63. This looks delicious!

  64. Thank you for the recipe! I love my mandolin, it is original Borner. I make lots of salad with it.

  65. Your husband's favorite way to eat zucchini? Has he tried your chocolate chip zucchini bread? I made it a few days ago and my husband keeps telling me how much he loves it :-).

  66. I don't have a food scale at home. Any idea how big an 8 oz. squash is in inches? (I know that thickness will differ, but just looking for a rough estimate here.)

    Also, to echo everyone else's comments, 1) I have a mandoline but never use it, and 2) this recipe looks amazing!

  67. How about adding spaghetti squash? Is that a lot of extra points?

    • Sure, I have tins of recipes on my site for spaghetti squash, but for the summer I like using whatever's in season.

  68. Thanks Raymond, will do!
    And thanks for the recipe, Gina, perfect side-dish to your portobello mushroom burger 🙂

  69. These veggies are just gorgeous!! What a great way to prepare some of summer's fresh vegetables!

  70. I have a julienner. Why am I not using it to do this?

  71. First time I used my mandolin I ended up in the Emergency after nearly slicing my fingertip off. I learned the hard way: use the GUARD at all times!

  72. Would a cuisinart food processor work to julienne the veggies? This looks absolutely amazing!

  73. Oh yay! You read my mind. This is my first summer with a successful garden and now I'm swimming in zucchini. I bought a spiralizer and love that sucker so I'm always looking for an excuse to bust it out.

  74. Just whipped out my mandoline and julienned zucchinis that I had. Will grab a bag of shredded carrots to add! Great QUICK side dish for dinner tonite! Thanks Gina!

  75. This looks really good. It has given an excuse to purchase this product:

    http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1374762265&sr=1-1&keywords=spiralizer

    The above gadget claims to take your veggies and make them into spaghetti-like strands. Perfect for this dish!

    • perfect

    • I have this!!! It's a spirooli slicer and it makes thick, thin or ribbon noodles out of veggies!!! LOVE LOVE LOVE IT!!!!

    • I bought the mandolin pictured above and never got the hang of it. Is the Spiroli Slicer that you've linked above easier to use? I've looked at it before but was hesitant to buy it because of my difficulty with the mandoline. I usually love gadgets and get along just fine with them. Thank you!

    • I always use the mandolin, as long as you use the right blade and adjust the correct thickness, works easy!

    • Beth – I have the Paderno that Kim references above. It's awesome! It is ridiculously easy to use and it's cheap – I got it for $20.00 on Amazon a few months ago.

    • Really only $20. I just checked it is $33 now. 🙁

    • I ordered and just received the Paderno slicer and it's amazing! We had zucchini "noodles" tonight with marinara sauce and my skeptical pasta-loving husband loved it! I'm so glad I went ahead and bought one. I know I'll be using it often. Thank you gals for the recommendation and thank you, Gina, for another fabulous recipe and your inspiration!

    • I purchased a "Mainstays Multi-Produce Slicer" from Walmart & love it. Low priced too. Also used it to make hash browns.

  76. This is such a good way to use my summer veggies…I'm overloaded with zucchini right now and I need as many ways to use it as I can get!

    xxx
    Jaclyn
    http://www.loveandbellinis.com

  77. Why would this be 2 WW pts+ when it's all veggies? The oil isn't enough to count as points…

    • I agree….maybe just ONE point+..

    • I do know that when you add ingredients into the recipe builder, it makes it more points then if you just track the points yourself. I would definitely make this 1pp at the most… You could even use less oil and add some water in the pan, stock or even oil spray.. and then season with more spices. I hardly use olive oil, to me, its not worth the points 🙂

    • Olive oil is good for you, and since it's just veggies you can certainly spurlge, it really makes this taste better. And yes, if you put this into recipe builder, it comes out to 2 points plus. Perhaps because of the oil and carrots.

    • you could also use chicken stock/ vegetable stock if you wanted to reduce the oil

    • Even items such as vegetables have minute calories. Put them all together and they add up enough to equal 2 pts.

    • Like Eileen said, although WW claims that most fruits and veggies are 0 points, they actually do have an impact on the total points in a recipe because they contain carbs and fiber (and sometimes protein and fat). The more you use, the more they add to the overall total points in your dish. Basically, this is to discourage you from thinking "Oh, this enormous pan of veggies I just cooked has no points so I can at five cups of it!" and blowing your body all out of whack. Kinda like how a fruit smoothie has a bunch of points when a piece of fruit has none. That's because that seemingly harmless cup of whizzed-up fruit that you chug down without thinking may actually contain four or five servings of fruit. You'd never sit and eat five apples in one sitting but, with some recipes, it's easy to do that, if you aren't careful. So, by assigning points values to fruits and veggies that are ingredients in recipes, WW is preventing you from eating a bunch of calories that you otherwise might not…

  78. This looks SO amazing! I am always looking for ways to get my carnivorous husband to eat more veggies… this might just be the ticket. Thanks for sharing!
    {Goodness & Grit | www.goodnessandgrit.com}

  79. I need a mandolin! Love this simple idea. I bet it's delicious. Great alternative to a cold cole slaw.