Zucchini noodles, or zoodles, are a healthy and tasty alternative to traditional pasta. They’re quick and easy to make, and they’re a great way to get more veggies into your diet.
There are many ways to make zucchini noodles, but one of the easiest and quickest is to use a spiralizer or mandoline. These tools produce straighter, thinner zucchini noodles.
Peeling
Zucchini noodles are a versatile vegetable that can be eaten raw or cooked. They can be tossed with your favorite sauce or salad dressing, and they are a great substitute for pasta.
They are also great for those who are trying to avoid refined sugars. You can enjoy them as a healthy snack or even add them to your baked goods for extra moisture, fiber, and flavor.
You can make zucchini noodles without a special kitchen gadget by using a box grater, mandolin, or julienne peeler. You can use the smallest blade setting on a mandolin to get thin ribbon-like noodles.
You can also cut the zucchini lengthwise into long strips with a knife. You can make spaghetti-style noodles with this method, but you will have to be careful not to accidentally slice yourself on the sharp blade.
Spiralizing
Zucchini noodles (also called “zoodles”) are a great low-carb, high-fiber way to replace pasta. They’re easy to make at home, and you can enjoy them raw or add them to a meal.
There are a few tools you can use to make zucchini noodles, but the easiest and most affordable is a spiralizer. They’re available in tabletop or handheld models, and most offer multiple cutting blades, including angel hair, wavy, ribbon, and julienne cuts.
Another option is a mandoline or julienne peeler. These multi-purpose slicing devices are inexpensive and easy to store. They’ll provide straighter, more delicate zoodles than you would get from a spiralizer.
You can also shred zucchini with a box grater or food processor. However, these options are more time-consuming and require more cleanup than a knife or a mandoline.
Shredding
If you don’t own a spiralizer or mandoline, you can also use a knife to shred your zucchini noodles. The blades in these tools are sharp and will quickly make even and straight strands of vegetables in a fraction of the time it would take to use a spiralizer.
Using a knife can also help you remove more moisture from the zucchini, especially if your noodles are going to be used in baked goods where extra water isn’t welcome. Alternatively, you can place your shredded zucchini in a colander and use paper towels to press out the excess water.
Shredded zucchini is great for a variety of recipes, including muffins, cakes and fritters. It works particularly well for quick breads, where the texture of the zucchini isn’t critical.
Cooking
Zucchini noodles (also called zoodles) are a fun and delicious way to satisfy your carb craving without the guilt. They’re also low in calories and contain a wide variety of nutrients.
The key to making zucchini noodles that don’t get soggy is a few simple tricks. First, salt helps draw out some of the moisture.
Next, grate or slice the zucchini into long noodle-like sections using a vegetable peeler, grater or julienne cutter. Alternatively, a mandoline works well too.
A box grater is another tool that can help you make long, flat zucchini noodles. It’s helpful to hold the grater like a mandoline; that is, move it lengthwise, across the largest holes.
Once you’ve made a bowl of noodle-shaped pieces, saute them in butter until tender. Add your sauce or other ingredients and enjoy! They’re perfect for a quick lunch or a healthy dinner.