By now, you’ve bought your spiralizer and you’re {im}patiently wait for it to arrive. In the meantime, you’re drooling over my recipes, right? Riiight. Don’t worry, you can still eat zucchini pasta by using other methods. They don’t create “noodles” like the spiralizer- the veggies comes out more like a slaw, but tastes similarly delicious. Also if you haven’t bought a spiralizer yet, this is a great way to test the waters.
HOWEVER, you shouldn’t really cook these types of zucchini pasta: they become too mushy when put over heat. (at least the peeled and julienned ones). When you use a julienne or peeler, you don’t get a solid thickness/density, which is essential for cooking the zucchini. They do work for cold sauces (like pesto), but don’t create those little spirals that remind you of pasta!
You can go to your local homewares store (or sometimes they sell them in grocery stores!) and buy a julienne for $10 or less. I got the OXO Julienne Peeler for $9.99 at Bed, Bath and Beyond. I use it to make veggie pasta salad/slaw, but it can be used to make zucchini pasta. Simply “peel” the zucchini with the peeler and voila – little veggie “pasta” strips!
This is a bit more time consuming, but it can be done. Basically, you need to keep slicing your zucchini into smaller and smaller strips to achieve the pasta “shape,” like this:
There are many types of vegetable peelers (even potato peelers!) and the more heavy duty you get, the better, because the “peels” that it will slice will be thicker. A peeler makes pappardelle type “noodles,” as seen here:
Stay tuned tomorrow for “Skinny Sunday,” where I’ll be posting a great, low-calorie, healthy dish for those of you trying to lose weight! I’ll be doing a nutritional data count (carbs, cals, etc). Dare I compare it to its ugly cousin – regular pasta? Stay tuned… and in the meantime, get off your computer/tablet/smart phone and enjoy your healthy weekend!
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Item Number: 2430
Peel, core, and slice apples or potatoes in seconds with the stainless steel blade! Cuts slices ⅛” thick. Clamps onto table, countertop, or stand. Shown here attached to our Apple Peeler, Corer & Slicer Stand.
Outlet products are final sale, so they are not eligible for 30-day free returns. They are sold without any express or implied guarantees from Pampered Chef®. They may not be returned or exchanged unless damage occurs in shipment. Products sold on Outlet are only available while supplies last.
Use & Care
Safety Instructions
Use and Care Instructions (See diagram)
- Wash prior to first use. Hand wash; rinse and dry immediately.
Assemble:
- Attach the red handle (G) to the metal arm (H) using the screw provided. When properly attached, the handle should move freely and rotate easily.
- Make sure the beveled edge of the Corer/Slicer blade (F) is facing away from the three pronged fork.
- Check that the three-pronged fork (D) is centered evenly in the Corer/Slicer opening. If necessary, loosen the bolt at the bottom of the blade using the enclosed crescent wrench* to adjust the position of blade.
- Make sure the peeling blade (E) is aligned so that there is even space between the head and blade. If necessary, loosen the wing nut, adjust the blade, and tighten to secure.
- Mount to a table top or thick cutting board by sliding the red rubber protector directly over the L-screw (A), clamping to desired location, and tightening the L-screw securely.
NOTE: DO NOT OVERTIGHTEN; this could break the main body.Usage:
- Select only fresh, firm apples. Depress clamp (B), pull back shaft and press stem end of apple firmly on three-pronged fork. Make sure apple is centered on fork.
- Turn red handle until peeling blade begins to peel. If blade clogs with a soft apple, simply clean the blade and continue to peel. NOTE: The peeling blade can be adjusted to accommodate different sizes of apples and potatoes. Simply loosen the wing nut and slide the blade out for a deeper cut, in for a thinner cut. Keep in mind that the AP/C/S may not be able to accommodate extremely large apples or soft textured apples.
- To remove core from fork/prongs, press clamp down while gently pulling handle to original position. If core remains on fork, gently grasp core with fingertips and carefully pull off fork. Caution: Fork tines are sharp.
Tips and Techniques
- To make apple rings; slice down one side of the peeled apple. To make slices, cut down both sides.
- To core and slice without peeling, pull the peeling blade back until the locking bar drops into place; proceed as usual.
- To peel without coring and slicing, loosen the bolt at the bottom of Corer/Slicer blade using the crescent wrench* and move the Corer/Slicer blade out of the path of the apple; proceed as usual.
- This timesaving tool also works on potatoes and onions.
- Occasionally oil all moving parts with vegetable oil.
- Three-year guarantee for noncommercial use. Refer to sales receipt for details.
(A) – L-screw (B) – Clamp (C) – Rod (D) – Three-pronged fork (E) – Peeling blade (F) – Corer/Slicer blade (G) – Red Handle (H) – Metal Arm *Crescent wrench included with product.
Made in ChinaGuarantee
Use & Care
Safety Instructions
Use and Care Instructions (See diagram)
- Wash prior to first use. Hand wash; rinse and dry immediately.
Assemble:
- Attach the red handle (G) to the metal arm (H) using the screw provided. When properly attached, the handle should move freely and rotate easily.
- Make sure the beveled edge of the Corer/Slicer blade (F) is facing away from the three pronged fork.
- Check that the three-pronged fork (D) is centered evenly in the Corer/Slicer opening. If necessary, loosen the bolt at the bottom of the blade using the enclosed crescent wrench* to adjust the position of blade.
- Make sure the peeling blade (E) is aligned so that there is even space between the head and blade. If necessary, loosen the wing nut, adjust the blade, and tighten to secure.
- Mount to a table top or thick cutting board by sliding the red rubber protector directly over the L-screw (A), clamping to desired location, and tightening the L-screw securely.
NOTE: DO NOT OVERTIGHTEN; this could break the main body.Usage:
- Select only fresh, firm apples. Depress clamp (B), pull back shaft and press stem end of apple firmly on three-pronged fork. Make sure apple is centered on fork.
- Turn red handle until peeling blade begins to peel. If blade clogs with a soft apple, simply clean the blade and continue to peel. NOTE: The peeling blade can be adjusted to accommodate different sizes of apples and potatoes. Simply loosen the wing nut and slide the blade out for a deeper cut, in for a thinner cut. Keep in mind that the AP/C/S may not be able to accommodate extremely large apples or soft textured apples.
- To remove core from fork/prongs, press clamp down while gently pulling handle to original position. If core remains on fork, gently grasp core with fingertips and carefully pull off fork. Caution: Fork tines are sharp.
Tips and Techniques
- To make apple rings; slice down one side of the peeled apple. To make slices, cut down both sides.
- To core and slice without peeling, pull the peeling blade back until the locking bar drops into place; proceed as usual.
- To peel without coring and slicing, loosen the bolt at the bottom of Corer/Slicer blade using the crescent wrench* and move the Corer/Slicer blade out of the path of the apple; proceed as usual.
- This timesaving tool also works on potatoes and onions.
- Occasionally oil all moving parts with vegetable oil.
- Three-year guarantee for noncommercial use. Refer to sales receipt for details.
(A) – L-screw (B) – Clamp (C) – Rod (D) – Three-pronged fork (E) – Peeling blade (F) – Corer/Slicer blade (G) – Red Handle (H) – Metal Arm *Crescent wrench included with product. Made in ChinaGuarantee
However since Zucchini noodles are all the rage, I’m going to share all of my best zoodle tips. This is an awesome little trick to have up your sleeve if you want to lighten up your own meal without totally making a separate one for your family. You can eat zoodles much like you would pasta, or simply as a side dish. They can actually be eaten raw or cooked. And I’m not lying to you when I say that they actually taste amazing when used in many traditional pasta dishes and they fill you up.
And some interchangeable blades on the other side. The one you see inserted in mine is the preferred one for zoodles.
A: I bought mine from Amazon, here. There are a few different styles, but that Paderno seems to be the most popular. I have the Tri-Blade and I love it.
Hopefully that helps with any trouble-shooting you might have. I have literally been using mine every single day these days! In the next week or so I’ll share some of the yummy things I like to make with mine. How many of you are zoodle-ing??
Let them sit for about 1 hour and you’ll see tons of water will drain out into the bowl. Transfer your zoodles onto a few layers of paper towels and then gently blot with paper towels on top as well. Saute as normal after that, then dress with desired sauce, and serve immediately. I don’t have any problems at all with wet noodles when I pre-treat them like this, though I only do that if I have a sauce that I want to stay thick. One of the beauties of Zoodles is that they can literally be made and cooked in less than 5 minutes, so I usually just pop them straight into a pan. It just depends on how I plan to serve them.
FAQ
Can an apple peeler be used as a Spiralizer?
Does Pampered Chef have an apple peeler?
How much does a Pampered Chef Apple Peeler cost?
