2. With a Julienne Peeler
The great thing about a julienne peeler is that you likely already have one in your kitchen. Win! A julienne peeler frequently does double duty with a vegetable peeler. One side juliennes, the other side slices. And that’s perfect for when you want thick, flat slices of zucchini pasta. The single biggest benefit of a julienne peeler is that it’s small. It takes up virtually no space in your kitchen and will most likely reside in your utensil drawer.
Regarding the zucchini noodles themselves, the thinnest, most delicate noodles are sliced using a julienne peeler. Then, you simply pull the strands apart with your fingers. The reason this tool makes #2 on my list is that it takes longer to slice (you rotate the zucchini, creating a rectangular shape), it leaves the largest core and the potential of nicking a finger is high (yep, I’m clumsy).
PROS: cheap and easy to store.
CONS: leaves a fairly large core and requires more time to slice.
3. How to Sauté Zucchini Noodles
Sautéing your noodles might be the simplest method if you’re already cooking on the stovetop. Simply place one tablespoon of avocado or olive oil in a pan and sauté for one to two minutes. If you’re cooking zucchini pasta with lemon garlic shrimp or something similar, this is the ideal cooking technique. However, I find that I would rather not have the extra oil on the noodles if I were adding a bolognese or other sauce.
4. How to Boil Zucchini Noodles
When I initially started making zucchini noodles, this was my go-to technique. Boiling a pot of water, adding your zucchini noodles, and cooking for one minute is a very easy process. It’s similar to cooking frozen veggies on the stovetop. After the noodles are cooked, drain them in a colander, then serve. Before serving, blot them with a paper towel if you want them extremely dry.
