Zoodles, also known as zucchini noodles or zoodles for short, are a great substitute for traditional pasta if you’re gluten-free, paleo, or just trying to cut carbs. You’re missing out if you’ve never heard of these incredible gems. Today, I’d like to demonstrate to you how to make the best gluten-free pasta, as well as how to store it for later use and serve it.
Zoodles are an amazing alternative to regular pasta. They feel the same but don’t have the same intense spaghetti squash flavor. Even though they can be prepared ahead of time and kept in the refrigerator for a few days, I haven’t had much luck freezing them. They can also be dehydrated like traditional pasta is.
You can top these gems with your favorite spaghetti sauce and eat them like regular spaghetti. They cook much faster than traditional pasta (you can actually eat them raw; just be careful not to overcook them or they’ll get soggy), and, as I mentioned, they’re perfect for gluten-free eaters.
Zoodles can be made in a few different ways, but the end result is essentially the same. Although I enjoy using a spiralizer, a simple vegetable peeler will do. You can also use a mandolin.
You can make zoodles without peeling your zucchini; simply wash, dry, and start cooking. The peel gives your plate a lovely darker green hue. Simply peel the zucchini in lengthwise strips using a vegetable peeler. Use your specific model’s instructions if you have a spiralizer. If you’re using a mandolin, be careful not to cut your fingers as you slide the fruit along the blade.
It can be challenging to determine how much money you should earn for each individual. One medium-sized zucchini per person should be just about enough. One will probably serve two or more if you have some larger ones that were abandoned and forgotten (like I did).
Now that you’ve made zucchini noodles, it’s time to enjoy them. To begin with, you don’t even need to warm them up; they taste great when served raw. You don’t want to overcook them, though, so only do it if you really want to. If you do, they might taste mushy, overcooked, watery, and unpleasant, and nobody wants that.
My preferred method is to cook them in a skillet over medium heat with a tablespoon of olive oil and a little salt. If you’re only eating them as a side dish, it’s great because it’s quick and simple. Although I enjoy topping them with my delectable spaghetti and meatballs, some people don’t like the additional oil. If that’s you, try boiling.
You can boil the noodles if you just want them to be softer to top with bolognese or something similar. It doesn’t take long at all, so make sure to get rid of them right away. Simply bring a pot of water to a boil, add the zucchini noodles, and cook for one minute. Then, immediately drain the noodles in a colander. Don’t ignore me when I say promptly remove them. If you don’t, they’ll become a watery, soggy mess.
How to dry zucchini noodles
This method works well for me. The procedures are outlined below, along with a brief video demonstration.
Step one: Spiralize zucchini. I use this spiralizer.
Step two: Place small mounds of zoodles on a dehydrator tray. I use this dehydrator.
Step three: Dry at about 130° F until crispy.
Step four: Store dried zoodles in an airtight container. Mine have lasted for at least a year.
Because the noodles were already warm, I simply added pasta sauce straight from the jar to this dish. There will be some liquid from the sauce, but regular pasta also contains liquid.
I snapped a few pictures along the way to prove that no water was gathering. The pan is at a 45 degree angle here.
Next toss them with your hands and gently squeeze. Do that a few times and a decent amount of water will be left on the plate.
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Using this method, you can prepare zucchini that is perfectly steamed or sautéed, dry, flavorful, and ready to hold your preferred pasta sauce.
How to Store Zoodles for Later
You can store your zoodles for later if you make them but don’t want to eat them right away.
FAQ
How do you get moisture out of zucchini noodles?
Drain the moisture. Salt the zoodles and place them in a colander over the sink. Let them sit for 30 minutes. The salt will bring out the water. Gently squeeze the zoodles to release more water after 30 minutes.
How do you dry zucchini?
Dry with a towel, then skewer or dehydrate at 120°F. In my dehydrator, dehydrate until pliable but leathery, which takes around 3 hours. Alternately, hang the zucchini for 24 to 48 hours, depending on the temperature, in a warm, dry place. You want them to be dry but not hard in either situation.
Why are my zucchini noodles so wet?
Since zucchini is almost entirely water, cooking zucchini noodles releases the vegetable’s water content, so it’s important to not overcook them. Additionally, if you overcook them, the result will be a pile of watery, mushy zoodles.
How do you dehydrate zucchini lasagna noodles?
Using a dehydrator to preserve zucchini noodles. Set the temperature on your dehydrator to 115F if it has one. At this temperature, thin, salted noodles ought to dry in 3 to 8 hours.
