Tips for making zoodles
- Rest the zucchini on paper towels after you cut them. This keeps the zoodles more firm after cooking by removing excess moisture.
- When slicing the zucchini strips with a knife, try to keep them steady. To make a more stable squash that won’t try to roll away, cut your first strip and then turn it cut side down on the cutting board.
- Choose small or medium zucchinis, which are best for zoodles. The larger varieties, especially the seeds, have a tendency to be bitter since they have been hanging out on the vine.
- Don’t peel that zucchini. The zoodles’ thin skin gives them color, shape, and additional nutrition.
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.
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 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).
I use them in salads and soups. Although making them at home can seem daunting, it’s actually quite simple if you have the right equipment (spoiler alert: a spiralizer isn’t always required!). In addition, creating your own zucchini noodles is less expensive than purchasing them from the store, and it’s enjoyable to shape a vegetable into the pasta shapes of your choice. So grab a bunch of zucchini, and let’s get started!.
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.
Recipes with zucchini noodles
Many people like their zoodles crunchy, but there are ways to reheat them. You can sauté for a few minutes in oil, quickly submerge in boiling water (for literally one minute or less), or just stir into and toss with hot sauce. Be careful not to overcook them.
Zoodles are best when made fresh because of their high water content and propensity to become soggy. Grocery store brands have been preserved to maintain a somewhat crisp texture.
Use the paper towel method described above after cutting, or place them in a colander with salt to remove some of the water. Let sit for about 10 minutes before using.
Similar to pasta, the extremely mild flavor of zucchini makes zoodles an excellent complement to a wide range of other dishes. Try them with your favorite sauce!.
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