For the noodles: 6 large zucchini squash (6 ounces each), washed and peeled [Note: You will need a spiral slicer or julienne slicer during prep] 2 teaspoons sea salt (dailyburn.com)
Thanks, and I recommend the spiralizer if you eat a lot of raw veggies... I've been using both a vegetable peeler and a julienne slicer up until now, which I thought was fine, but now I see what I've been missing out on - the spiralizer makes such a difference in getting even, long strands of any vegetable and the zucchini noodles I made with it tasted the most like pasta yet! (vanilla-and-spice.com)