I can’t even begin to count how many times I’ve tried and failed to master the art of making zoodles. Learning how to spiralize zucchini required A LOT of failed attempts. But when a zucchini spiralizes perfectly, you can use so much of the vegetable!
Don’t cut the ends. The spiralizer fruit and vegetable skewer will hold in place best when it skewers straight into one of the ends of the zucchini, so resist the urge to chop off the tip of the zucchini that still has a stem all the way to the end.
I also enjoy spaghetti a lot, but I try not to eat too much gluten. Gluten-free noodles are ok, but just not the same. I’ve grown to love replacing regular noodles with zoodles. Additionally, I’ve discovered that zucchini noodles can be frozen or dehydrated after spiralizing them for later use. My favorite way to store them for later is to freeze them because I’ve found that it requires fewer steps.
STEP 1: PREP VEGGIES
Wash veggies or fruits and remove any stems. Trim any eyes or bruises from the produce by cutting off the ends squarely. Food should have a diameter of 1 ½ to 3 ¾ inches and a length of 5 ½ inches or less.
HOW DO I USE VEGGIE NOODLES IN A RECIPE?
There really is no end to the ways you can use spiralized fruits and vegetables. Try them in a soup, toss them in a salad. Cover them in a spicy peanut sauce or smother them in a creamy alfredo. Cook them in a casserole. Bake them in an Apple Cranberry Tart.
Remember that the sizes and shapes of the noodles should influence the kind of sauce you serve them with. Noodles that are tastier and more delicate look especially good when coated evenly in a light sauce. Generally speaking, chunkier sauce is made with wider, thicker noodles. Discover the varieties of sauces that go well with each of the Seven Types of Pasta and try this recipe for Creamy White Bean and Sausage Zoodles. It makes wide noodles that can hold up to a heartier sauce by using the Vegetable Sheet Cutter attachment.
