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).
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.
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.
