It is so simple to make zoodles without a spiralizer, and I’ll show you how to do it. To complete the task, you can make use of a mandoline, a cheap handheld spiralizer, a potato peeler, or even a box grater. You can have perfectly al dente zoodles every time if you learn how to cook them properly, which I’ll show you after. Originally published April 16, 2020
The other night, as I dozed off in the crook of my husband’s arm, I was lying in bed. Sounds cozy, right? But then a Kindle slammed into my face and rudely woke me up. I imagine Eric was reading it when he dozed off, causing it to slip from his grasp. On my face. Nothing like sleep-related facial injuries to maintain the romance, men?
How is your Quarantine Fourteen progressing? (Or is it the Quarantine Cuarenta (40)? It was formerly known as the Freshman Fifteen.) But in the event of the end of the world, there is a reason why no one can find flour or yeast at the supermarket because we are all sobbing into our sourdough and chocolate chip cookies.
As I previously stated, I began a diet almost exactly at the beginning of the quarantine, and I’m still on track over here (although I did take a break for ham and potatoes on Easter).
These zoodles and cauliflower rice are saving me. I eat one or the other probably every day. Zoodles are a great substitute for spaghetti if you’ve been feeling a little carb-heavy lately because they’re so simple to make and low in calories.
Because it tends to pick up the flavor of whatever you pair it with (kind of like spinach), zucchini is a great alternative to traditional pasta. Really, you could pair it with any sauce you would typically put on pasta. I love to pair it with jarred marinara sauce for a super simple weeknight meal.
The most common criticism of zoodles is that they become soggy and watery. And that’s no bueno. I’ll demonstrate to you how to steer clear of zucchini Niagara Falls. But first up:
A zucchini that has been cut into noodles is known as a “zoodle.” So it’s a zucchini-noodle. A z-oodle. Get it? Adorable right?.
Ah, 21st century vocabulary. Every time the word “zoodle” is highlighted in red in the draft of this post, you should be able to see them all. How long until “zoodle” appears in the dictionary? Another interesting fact: courgettes are the name for zucchini in Britain. ” What? Okay UK. (Do they call zoodles courg-oodles?).
Tools of the Zucchini Noodle Trade
Almost any vegetable can be spiralized into long, thin strands that resemble noodles using specialized equipment. However, you don’t need a tabletop spiralizer to make zucchini into noodles. We’ll show you how to make zucchini noodles at home using a mandoline, a julienne peeler, or a handheld spiralizer.
A spiralizer is undoubtedly the best tool for the job if you have space to store a small piece of kitchen equipment and you’ll be making veggie noodles frequently. Both large and small zucchini, as well as other vegetables like cucumbers, beets, carrots, and even broccoli stalks, can be spiralized.
Care for your spiralizer: 3 Tips for Cleaning Your Spiralizer
Although there are a few different types of these small spiralizers, most of them have a very small footprint in comparison to their larger counterparts. Because most of these handheld spiralizers have a small opening for spiralizing, they work best with smaller vegetables.
A vegetable peeler with Y-shaped blades known as a “julienne peeler” slices the vegetables as it removes the skin. When noodling robust vegetables like sweet potatoes and carrots, they aren’t quite as strong and need more muscle. Remember that a mandoline and a peeler will produce straight vegetable noodles rather than curly ones.
We use mandolines, a crucial kitchen tool, to slice foods into a variety of cuts. Many of them are flat, so their compact design makes storing them simple. Although most mandolines have a julienne blade you can attach for more spaghetti-like noodles, I love using one to make zucchini noodles that resemble lasagna. One of our favorite mandolines is the Benriner, and you can frequently find one there for less money than online.
You can use the same Y-shaped vegetable peeler to make wide, thin noodles that resemble pappardelle, so just so you know, vegetable peelers are great for more than just peeling those russet potatoes for dinner. After cutting off the ends, lengthwise slice a side of the zucchini. Then, delicately run the peeler along the zucchini’s length to obtain thin slices.
Vegetable Peelers We Love
A good and trustworthy (and sharp!) kitchen knife is always a good option for making zucchini noodles at home, especially if you’re not looking to buy any specialized equipment. It’s arguably the most versatile tool in your kitchen. Slice off the ends of the zucchini and then cut it into thin planks lengthwise to create zucchini noodles. Like shoestring fries, slice the planks into very thin sticks.
Kitchen Knives We Love:
I’ve worked with two types of spiralizers – countertop spiralizers and the KitchenAid Spiralizer Attachment. Of the countertop spiralizers I’ve owned, the Inspiralizer (pictured above) has been my favorite. It clamps to the counter, so it doesn’t move around while you work. It’s also easy to clean and relatively small, so it’s easy to store.
After creating zoodles, you’ll probably have some leftover scraps. Extra zucchini scraps can be used to make hummus, smoothies, creamy zucchini soup, or the “ricotta” filling for this lasagna recipe instead of throwing them away. Make zucchini pesto (the recipe is on page 275 of The Love & Lemons Cookbook) or chop it up and add it to a frittata.
Making zucchini noodles is easy and comes in all different sizes. This post’s objective is to demonstrate to you how to make various noodle shapes using various kitchen appliances. Below, I list my top 5 favorite varieties of zucchini noodles, along with the advantages and disadvantages of each preparation technique, the equipment you’ll need, and the brands I’ve had the most success with.
Spiralized zucchini noodles are now widely available in stores, but freshly cut ones are so much better. They look like a natural pasta replacement because they are curly and long, but these vibrant, fresh vegetable noodles are capable of so much more than just replacing spaghetti.
I layer them into lasagna and add them to soups, salads, and pasta salads. Making them at home may seem difficult, but with the right equipment (spoiler alert: a spiralizer isn’t always required! ), it’s simple. Making your own zucchini noodles also saves money compared to purchasing them from the store, and it’s entertaining to turn a vegetable into your preferred pasta shapes. So grab a bunch of zucchini, and let’s get started!.
How to Make Zoodles with a Handheld Spiralizer
Pictured recipe: Shrimp Piccata with Zucchini Noodles
Smaller than countertop models, handheld spiralizers are still useful for fast meals.
1. Rinse and dry small or medium zucchini. Trim off the ends. If you dislike the look of the zucchini skin, you can remove the peel.
2. Hold a zucchini in one hand and the spiralizer in the other.
3. Put a zucchini end up against the spiralizer’s blades. Twist the zucchini against the blade. Zoodles will emerge from the other side of the spiralizer.
4. Utilizing kitchen shears, cut the zoodles into 3- to 4-inch lengths. This will make eating the zoodles much easier.
FAQ
How do you chop zucchini for pasta?
Slice off the ends of the zucchini and then cut it into thin planks lengthwise to create zucchini noodles. Like shoestring fries, slice the planks into very thin sticks.
What can I use instead of a spiralizer?
…
But for the rest of us with small kitchens, there are other options:
- mandoline.
- handheld spiralizer.
- potato peeler or julienne peeler.
- box cheese grater.
How do you Spiralize without a spiralizer?
- Use a vegetable peeler. Utilizing a vegetable peeler, lightly peel the zucchini’s sides.
- Carve with a knife. Slice the zucchini into thin strips, working your way to the center.
- Shred with a grater.
Should you peel zucchini before making zoodles?
The zucchini doesn’t need to be peeled before cooking because its thin, dark-green skin keeps its shape.
