How do you make zucchini noodles with a potato peeler?
And speaking of potato peelers, you can use one to make zoodles if you don’t have anything else. Peel the zucchini into ribbons, using as much force as possible for a thick zoodle. Then layer the ribbons on top of each other and slice into long thin strips with a knife. This is not my favorite method because I like thick zoodles, and these ones are going to turn out pretty thin, resulting in more watery zoodles if you are not careful.
You can also use a julienne peeler, if you have one. Although I imagine the zoodles would be pretty thin.
Use a box cheese grater
Finally, you can even use a box grater to make zoodles. Grate it lengthwise, aiming to create the longest possible strands. These “noodles” will be extremely thin and will discharge a large amount of water. Before sautéing, I would try to squeeze some of the water out in a paper towel. Grated zoodles are almost never al dente, so this is not my preferred method.
Can you freeze zoodles?
I mean, you can. But they won’t be as good. There’s no avoiding it—recall all the water talk up there? Zoodles frozen in the freezer will cook up a little sad and mushy when reheated. However, if you’d like, spiralize your zucchini and store it in ziplock bags for later. When you are ready to make it, do not thaw. Place the frozen bag directly into a skillet over medium heat, cover, and cook for 6 to 8 minutes. Alternately, throw it into a pot of boiling salted water and blanch it for two to five minutes, or until it’s al denté.
Zoodles CAN be chilled ahead of time, and I highly suggest doing so. I prefer to spiralize my zoodles in advance and keep them raw in the refrigerator, layered between paper towels to absorb any liquid released, since freshly sauteed zoodles are the best. Cook as normal when ready to eat.
