I’d like to introduce you to my new favorite food: zoodles. Perhaps you’re already hip to this grain-free pasta substitute, but I have only recently discovered my true love for this noodle-y dish.
All winter long we love to drench our rich meaty and/or creamy sauces all over spaghetti squash, but let’s face it – spaghetti squash is not a summer veggie. After experimenting with various methods of zoodle making, I finally figured out how to make zoodles that are perfect, delicious, and – dare I say – better than actual spaghetti noodles.
How could this be? Shredding zucchini, better than pasta?
For starters, I LOVE summer produce – berries and corn and especially garden tomatoes fresh off the vine. I don’t know about you, though, but a few weeks into summer and I’m usually sick and tired of zucchini. What better solution, than to turn the dreaded zucchini into pasta?
You don’t have to be grain-free or paleo to want to gobble down a bowl of zoodles. For those of us who strive to not pack on the extra pounds (especially during swim suit season) zoodles are a dream come true.
You can load up on your favorite nutrient-dense sauce without being weighed down by a heavy bowl of floury noodles. Looking for inspiration? Try bolognese (a great way to disguise liver), my favorite tangy alfredo, or just a simple stir fry with mushrooms, garlic, and plenty of butter.
How to make zoodles – what you need
- 6 large zucchini or summer squash (this will serve 4)
- Sea salt – This is my favorite sea salt, and I buy it in bulk
Your choice of tools:
- Julienne peeler – This one is my zoodle implement of choice. It’s an affordable, effective, and sturdy, high-quality kitchen implement. Get one here.
- Mandoline – While I have this mandoline slicer, it mostly stays in my pantry out of fear of losing a finger.
- Spiralizer – This relatively inexpensive spiralizer, makes the prettiest twisty zoodles. If I had more cabinet space, I would definitely get one of these.
- Spiral slicer – This one looks like it’s the best for accident prone cooks – affordable too.
- A very sharp knife – Feeling ambitious or not ready to commit? You can always julienne the zucchini with a good old-fashioned blade.
How to make zoodles – method
- Pre-heat your oven to 200F.
- Use your tool of choice, cut the zucchini into ribbons resembling spaghetti.
- Sprinkle zoodles generously with sea salt, and toss to coat well.
- Place the zoodles on a cookie sheet lined with paper towels.
- “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let.
- Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid, and set zoodles aside.
- Right before serving, toss the zoodles into a stir fry or with your sauce of choice and serve. If you prefer your zoodles a bit less al dente, simply simmer or saute them for several minutes in your sauce or stir fry before serving.
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