Fresh zucchini noodles, or “zoodles,” are a popular swap for pasta.
Learn how to make and cook zoodles without them turning soggy.
That means they work in dishes from spaghetti to pad thai, Alfredo to beefy stir-fry.
They’re quite versatile, and they’re a healthier alternative to traditional white pasta, too.
What Are Zucchini Noodles?
They can be added to dishes such as stir-fries or quiches to cut calories and increase the filling factor.
They can even be stirred into soups at the last second to become delicate, silky “noodles.”
Small or medium zucchini are better for making zoodles.
Large zucchini have watery cores filled with seeds.
However, if you don’t have a spiralizer, don’t worry.
One of these alternate techniques can help you get your faux noodles in no time.
How to Make Zoodles with a Countertop Spiralizer
1.
Rinse and dry small or medium zucchini.
Trim off the ends.
If you prefer, you’re able to also remove the peel.
Secure the countertop spiralizer to your counter with suction cups.
Turn the handle or rotate the zucchini with your hand against the blade to make noodles.
Use kitchen shears to cut the zoodles into 3- to 4-inch lengths.
Discard the zucchini core, or freeze it for use at a later time.
Rinse and dry small or medium zucchini.
Trim off the ends.
you’ve got the option to remove the peel if you don’t like the zucchini skin.
Hold the spiralizer in one hand and a zucchini in the other.
Place one end of the zucchini against the blades of the spiralizer.
Twist the zucchini against the blade.
Zoodles will emerge from the other side of the spiralizer.
Cut the zoodles into 3- to 4-inch lengths with kitchen shears.
This will make eating the zoodles much easier.
A straight vegetable peeler will produce broad, flat noodles.
A julienne peeler has serrated blades, and it will make long threads of zucchini.
Pick the one that works best for your final dish.
Rinse and dry small or medium zucchini, and trim the ends.
Cut a zucchini in half lengthwise, and place cut-side down on a cutting board.
- trigger the peeler lengthwise across the zucchini to create strands or noodles.
When you reach the watery core, stop.
Repeat these steps with the other zucchini half.
It can also be used to turn zucchini into noodles.
Mandolines have flat blades for broad noodles.
They also frequently come with julienne blades for long strands.
Pick the one that’s right for your final dish.
Wash and dry small or medium zucchini.
Trim off the ends.
Place the prongs of the vegetable grip into one side of a zucchini.
Place the zucchini on the mandoline.
Using the vegetable grip to guide it, slide the zucchini along the blade.
The noodles will come out below the mandoline.
Remove any pieces that are watery or filled with seeds.
However, it can be done.
This method, like the peelers and mandoline, will produce straight noodles, not spiral ones.
Wash and dry small or medium zucchini, and trim off the ends.
Cut a zucchini lengthwise into quarters.
Remove the watery core with seeds.
Slice one quarter carefully into thin strands.
Repeat with the remaining quarters.
These steps will help prevent watery, soupy zoodles.
Sprinkle with 1/2 teaspoon salt and toss well.
Let the salted zoodles stand in the colander for 15 to 30 minutes.
Squeeze the zoodles gently to release excess water.
Do not over squeeze them, as the zoodles can turn mushy and soft.
These two methods can create al dente zoodles easily.
How to Pan-Fry Zoodles
Pictured recipe:Zoodles with Tomato Sauce and Sausage
1.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add zoodles to the pan and saute, stirring or tossing with tongs constantly.
Cook until tender, 3 to 4 minutes.
It especially important to pay attention to the cooking time so you don’t overcook the zoodles.
Remove the zoodles from the pan to prevent additional cooking.
Season with salt and pepper, sprinkle with parmesan cheese or sauce and serve.
Preheat oven to 350F.
Once you’ve spiralized or sliced the zucchini noodles, place them on a large baking sheet.
Place the pan in the preheated oven; bake for 15 minutes.
Remove from oven and pat dry with paper towels.
it’s possible for you to enjoy them raw in a salad or cold “pasta” dish.
When it’s sliced into thin noodles or shreds, zucchini is toothsome but not tough.
For the simplest dish, toss cooked zucchini noodles with your favorite sauce.
Vodka, marinara, Alfredo and pesto are great options.
Use zucchini noodles to add bulk to dishes like stir-fries or pad thai.
Zoodles don’t add many calories to a dish, but they do add a lot of filling fiber.
Use zucchini noodles as the base of a simple brunch frittata.
Pour a mixture of eggs and milk over the spiralized noodles, top with cheese and bake.
Plus, zucchini noodles serve up vitamins A and C and fiber.
WATCH:Zucchini Noodles with Pesto & Chicken
