3. With a Mandoline
I actually hummed and hawed about making the mandoline #2 on my list (because I love it that much) – but the julienne peeler won for size. I’ve had this mandoline for several years and it gets used a ton in my kitchen.
The mandoline creates julienne noodles that are slightly thicker than a peeler, but does it in half the time. The blades are SUPER sharp on a mandoline, so please please always use the plastic holder or a cut-resistant glove. I’ve sliced a massive divot out of my thumb before – and it’s not fun.
The best flat zucchini pasta can be made with a mandoline, which also lets you adjust the thickness. It has multiple blade options, just like the Paderno World Cuisine Spiralizer, so you can create perfectly uniform noodles, slices, or rounds. It also effortlessly chops through any vegetable that is “harder to slice.” Alright, maybe this is actually a tie for #2.
PROS: Consistent size and width of output, and easy and quick slicing because of the sharp blade
CONS: medium storage capacity and a sharp blade (use caution when handling your fingers).
How to Cook Zucchini Noodles
Congratulations! Now that you’ve made zucchini noodles, the important question is probably what to do with them. You might be wondering how to cook them, but really, what you should be asking is how to reheat them, as cooking zucchini noodles isn’t really what you want to do. At least not too much.
Zucchini are comprised of 95 percent water (yes, 95%). Therefore, if you cook them for even one minute longer than necessary, you risk having a soggy, mushy mess of watery noodles. The exact opposite of al dente. Therefore, keep in mind that the purpose of cooking zoodles is only to warm them up, not to actually “cook” them. ” I failed miserably at this in the beginning.
These days, my noodles are consistently perfectly crisp and al dente. Here’s how….
5. How to Bake Zucchini Noodles
I use this method the least because it takes the longest and requires the most work: baking zucchini noodles. I had anticipated the noodles to be crispier and more spaghetti-like, but there is really not much of a difference. I much prefer any of the other ways, even though they require more time and effort.
However, set your oven to 200 degrees Fahrenheit if you wish to try it. Spoon your noodles onto a paper towel-lined baking sheet in an even layer. Then, sprinkle with sea salt. While the paper towel absorbs the moisture, the sea salt aids in drawing it out. And no, at this low temperature, the paper towel won’t catch fire. After cooking for ten to fifteen minutes, take the noodles out of the oven and gently squeeze them in the paper towel to remove any leftover water.
