I create zoodles out of the flesh of the zucchini until I reach the core. I find a countertop spiralizer is the best option if you plan to make veggie noodles often. You can get inexpensive hand-held versions as well (around $10) but I’ve not had a lot of success with these. There are many versions or types of spiralizers on Amazon as well with great reviews! I like this one because of the rotating blades and the way it cuts the noodles. I’ve tried several brands and of all of them, I like the Inspiralizer the best (you can also get it at Walmart). Most versions have 3-4 different blades/plates to create different sizes or shapes of noodles. This inexpensive tool (under $40) is super easy to use and works great. The easiest way to create zucchini noodles (aka zoodles) is to use a spiralizer.
Make zoodles how to#
We’ve eaten these delicious noodles ever since but I now use a spiralizer to create easy noodle perfection! How to Make Zucchini Noodles I shared it on a weight loss forum I used to frequent and it ended up with 17K rave reviews way back in 2010… I knew I was onto something! I often eat low carb and would create “zucchini noodles” when a spiralizer wasn’t a thing yet.Īt the time I’d use a veggie peeler (more on that below) to create tender strips of zucchini and mimic noodles. I started making zucchini noodles way before it was trendy to make veggie noodles.
It’s so delicious and goes perfectly with pretty much anything from a Homemade Pasta Sauce to Basil Pesto or even just with butter salt and pepper. These easy zoodles are simple to master and a great healthy alternative to pasta or spaghetti! I love baked zucchini but I also love to transform this easy veggie into the perfect noodly base for any sauce or dish! Cook for 10-15 minutes, remove from the oven and gently squeeze the noodles to remove any extra water.Zucchini Noodles are the perfect main dish or side! This veggie is mildly flavored and easy to make. Even spread the noodles over the top of the paper towels and sprinkle with salt. and line a baking sheet with a paper towel. However, if you feel like giving it a shot, preheat your oven to 200 degrees F. Bake – I admit this is one method I have not tried personally as it seems like SO much unnecessary work.Pile them in a microwave-safe bowl and microwave at 30-second increments. Microwave – quick and speedy, the microwave comes in handy when you want zucchini noodles as fast as possible.I wouldn’t recommend leaving your zoodles in the water for more than 1 minute. Keep in mind that this is more of a blanch than an actual boil. Boil – If you’re looking to skip the extra oils, a quick boil may do the trick.You can easily add other sauces or serve plain. All you need is 1-2 tablespoons of oil or butter and 2-3 minutes (at most). Sauté – Since I am usually already cooking something on the stovetop when I make zucchini noodles, I find this to be the easiest method.My favorite method will always be a quick sauté in a hot pan, but try each method a chose for yourself! Pesto is a favorite with zucchini noodles. If you plan to add a sauce, go with one that’s less watery.Do not peel your zucchini or cook before spiralizing.These “outer” noodles contain much less water and, as such, hold their shape better. You won’t get as many noodles from each zucchini, but you’ll get more noodles with the skin. When making zucchini noodles, it’s best to buy zucchini that have a smaller diameter (aka they’re thinner).
Remove your cooked zucchini noodles from the pan immediately after cooking.Wait to add any additional salt until just before serving. Since we can’t eliminate the water from happening, let’s try to minimize it. This is especially true when cooking zucchini noodles since they have been cut in such a way that exposes so much surface area. Zucchini is made up of 95% water so it’s pretty much impossible to cook them without some kind of residual water.
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