To make zucchini noodles (zoodles), start by spiralizing zucchinis to create noodle-like strands. Then, cook them using either a stovetop or oven method for best texture and flavor.
Making Zucchini Noodles
- Use a spiralizer to cut the ends off the zucchini and turn it into noodles by rotating the handle, pushing the zucchini towards the blade.
- Alternatively, use a mandoline or vegetable peeler if a spiralizer is not available.
- Pat the noodles dry with paper towels to remove excess moisture before cooking.
Cooking Methods
- Stovetop Method: Place the noodles in a colander and toss with salt, letting them drain for 20-30 minutes. Squeeze gently to release extra water, rinse off the salt, and pat dry. Heat olive oil or butter in a skillet over medium-high heat and sauté the noodles for 3-4 minutes until al dente. Season with pepper and salt to taste.
- Oven Method: Preheat oven to 350°F (177°C), spread noodles on a greased baking sheet in a thin layer, sprinkle lightly with sea salt, and bake for about 15 minutes until tender but firm. Pat them dry with paper towels and toss with olive oil or butter and seasonings.
Serving Suggestions
- Toss with melted butter or olive oil, garlic, parmesan cheese, and seasonings like salt, pepper, or red pepper flakes.
- Use as a low-carb pasta substitute in various dishes, served immediately to preserve texture.
