For anyone who makes zucchini "spaghetti" using a julienne peeler, what do you do with the middles afterwards? They don't make good strands but I don't want to throw them out. Any suggestions?
grate or chop and throw it into meatballs, meatloaf, taco meat, crustless quiche, scrambled eggs, etc. You really can't see zucchini when you shred it into something, so I often put it into things my kids are eating.
You said "middles" -- I'm guessing you're talking about the squishier part with the seeds? You could mash 'em up with some cinnamon, butter, and salt, heat until warm and just eat it with a spoon. Yum.
Wow. I've never even thought about it -- have always just included them in the process. Maybe it's the peeler -- ? Any time I've made zucchini noodles, I've either used a mandolin, or just a chef's knife. Maybe the julienne peeler is making "noodles" that are too fine -- ? I know, when I make them, they're much more akin to fettuccine than to angel hair.