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Zucchini Noodles

By Chef Julio Torralba Valero


4 Qt Saladmaster Titanium Pot


  • 2 zucchini
  • 2 chicken breasts
  • Asparagus
  • 1 clove of garlic
  • 1 onion
  • 12 cherry tomatoes
  • Olive oil
  • Salt
  • Fresh basil


  • Cut zucchini into noodle/spaghetti shape or cut flat with cone 2
  • Chop the onion into large pieces or with the cone 2
  • Grate garlic or with cone 1
  • Cut the chicken into strips
  • Preheat the 4 Qt Saladmaster Titanium Pot to half power until the drop slides down the surface
  • Add a splash of olive oil
  • Sauté chicken until golden
  • Add and poach chopped onion and garlic
  • Add the chopped asparagus
  • Include cherry tomatoes (previously prick them with a knife or fork)
  • Salt point
  • Sauté all ingredients with semi-covered pot 10/15 minutes, depending on the cooking point we like vegetables
  • Add the zucchini
  • Slightly stir
  • Flavour with fresh basil leaves
  • Cover up
  • Minimize potential when you click
  • Cook for 3/4 minutes
  • Let stand 2 or 3 minutes before serving


  • Basil can be added at the end after cooking zucchini, stir and leave covered a couple of minutes before serving
  • This recipe admits any seasonal vegetables
  • Cooking times will vary according to taste