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.
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’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.
I always keep a mandoline handy for slicing veggies like radishes, cucumbers, and cabbage into paper-thin slices, but it’s also great for making zucchini noodles! Use the mandoline to slice thin zucchini planks, then cut those planks into strips the thickness of fettuccine with a sharp knife. If you go this route, please, please, please be careful. It’s easy to cut yourself on a mandoline. Because the Benriner Mandoline is compact and convenient to store, I like it.
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!.
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.
5. With A Handheld Spiralizer
The handheld spiralizer is the newest kid on the block and the solution for curly noodles in a small contraption. It produces zucchini noodles most similar to the Paderno Spiralizer, though they tend to be flatter and not as consistently sized. I was really hoping to love this little device, but with all the other options on the market, I had to rank it last.
It can be difficult to keep the zucchini slicing straight when spiralizing multiple zucchini, and the twisting can cause sore wrists. Additionally, since spiralizing other veggies (like carrots and sweet potatoes) calls for more strength and effort, this tool will be the hardest to use. Although it’s inexpensive, sometimes you get what you pay for.
PROS: cheap and takes up little space.
CONS: uneven noodles, needs wrist and arm strength, and isn’t as adaptable as the other options
