5. With A Handheld Spiralizer
The handheld spiralizer is the newest kid on the block and the solution for curly noodles in a small contraption. It produces zucchini noodles most similar to the Paderno Spiralizer, though they tend to be flatter and not as consistently sized. I was really hoping to love this little device, but with all the other options on the market, I had to rank it last.
It can be difficult to keep the zucchini slicing straight when spiralizing multiple zucchini, and the twisting can cause sore wrists. Additionally, since spiralizing other veggies (like carrots and sweet potatoes) calls for more strength and effort, this tool will be the hardest to use. Although it’s inexpensive, sometimes you get what you pay for.
PROS: cheap and takes up little space.
CONS: uneven noodles, needs wrist and arm strength, and isn’t as adaptable as the other options
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.
noodles made from zucchini in all shapes In this post, I’ll demonstrate how to use a range of kitchen tools to create different kinds of noodles. Below, I’ve listed my top 5 zucchini noodle varieties along with their advantages.
I always keep a mandoline handy for slicing veggies like radishes, cucumbers, and cabbage into paper-thin slices, but it’s also great for making zucchini noodles! Use the mandoline to slice thin zucchini planks, then cut those planks into strips the thickness of fettuccine with a sharp knife. If you go this route, please, please, please be careful. It’s easy to cut yourself on a mandoline. Because the Benriner Mandoline is compact and convenient to store, I like it.
Julienned noodles are thinner and straighter than spiralized noodles, but they taste just the same! I love this option because julienne peelers are tiny, so they’ll fit in any drawer. They’re also cheap! I tested out three types so that I could recommend the best one for you (this one, this one, and this one). They all worked perfectly, so my choice is this OXO Good Grips one because it’s just $7.
While spiralized zucchini noodles are readily available at stores these days, freshly cut zucchini is always preferable. Curly
After preparing the zoodles, you will probably have some leftover scraps. Extra zucchini scraps can be blended into hummus, smoothies, creamy zucchini soup, or the “ricotta” filling for lasagna. Don’t throw them away! Chop it up and add it to a frittata or try making zucchini pesto (The Love ; page 275).
