Transfer zucchini noodles to prepared baking sheet. Pour in some olive oil, season with salt and pepper, and toss thoroughly to coat evenly.
Spread noodles even.
Bake for 12 to 18 minutes, or until noodles are the desired tenderness, in the center of the oven. *.
You may want to carefully dab dry with paper towels or drain in a colander to remove excess liquid, depending on what you are serving over them. You can quickly remove them from the pan with tongs, leaving the extra liquid behind.
Can zoodles be frozen?
Yes. Zoodles kept in an airtight container can be frozen for up to three months.
Thaw in the refrigerator overnight and reheat in the microwave.
Use medium zucchini for best results.
Steer clear of overly large zucchini with seedy or rough skin.
Furthermore, I advise against using a spiralizer for small zucchini because the blades don’t chop them up as well, and you’ll wind up with a lot of very short noodles if that’s the case.
Straighter zucchini through the entire length is what I prefer to use. If necessary, chop those that are uneven in half to make them fit through the spiralizer more easily.
Remember that you don’t get the starches that typically thicken found in semolina-style pasta when you top with different sauces. As a result, you might want to add cornstarch or flour to sauces to make them a little thicker or simmer them longer to reduce the juices.
Top with cherry tomatoes that have been tossed in olive oil and baked. Finish with cooked bacon, if desired.
Add the cooked shrimp (or bake them on top with a coating of olive oil and take them out sooner if necessary).
Add minced garlic.
Garnish with shredded Parmesan cheese, extra olive oil, and a squeeze of fresh lemon.
Depending on the spiralizer blades you have, try cutting the zucchini noodles into different shapes (adjust bake times accordingly) Alternately, try using a mandoline to cut the zucchini into sheets for lasagna.
