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.
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.
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!.
While spiralized zucchini noodles are readily available at stores these days, freshly cut zucchini is always preferable. Curly
noodles made from zucchini in all shapes In this post, I’ll demonstrate how to use a range of kitchen tools to create different kinds of noodles. Below, I’ve listed my top 5 zucchini noodle varieties along with their advantages.
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).
1. Eat Zucchini Noodles Raw
Noodles are best enjoyed raw for the crispiest, most al dente texture. Yep, that means no cooking whatsoever. Spiralize, mix with your favorite ingredients and serve. Not only is the raw method the simplest and fastest, but the noodles taste just as good when heated or cooled. Cold zucchini noodles are comparable to raw cucumbers in that you don’t need to cook them in order to eat them. and combined with either a pesto sauce for zucchini pasta caprese or a cold avocado cucumber sauce. they’re delish!.
To warm the noodles, simply toss them with a spicy sauce, such as bolognese, if your zucchini is room temperature. Isn’t it the best to cook without actually cooking? That’s why my favorite “cooking” method is always raw.
