“Zoodles” (Zucchini Noodles)

• Preparation of Zucchinis:
  • Wash the zucchinis thoroughly.
  • Cut off the ends of each zucchini.
• Making Zoodles:
  • Using a Spiralizer: Place the zucchini in your spiralizer and turn to create thin, noodle-like strands.
  • Using a Julienne Peeler: Drag the julienne peeler down the zucchini to create thin, noodle-like strips.
  • Using a Regular Vegetable Peeler: Drag the vegetable peeler down the zucchini to create wider, ribbon-like strips, similar to pappardelle pasta.
• Salting (optional but recommended):
  • Place the zoodles in a colander or strainer over a bowl or sink. Sprinkle them with salt and toss to coat. This will help draw out moisture. Let them sit for about 10 minutes.
  • After 10 minutes, gently press the zoodles to squeeze out any excess moisture. This step helps prevent the zoodles from becoming too watery when cooked.
• Cooking:
  • In a large pan, heat a bit of olive oil over medium heat.
  • Add the zoodles to the pan and sauté for 2-5 minutes, or until they are just tender. Avoid overcooking to prevent them from becoming mushy.
  • If you prefer, you can skip the cooking step and have them raw, especially if you’re adding a warm sauce which can soften the zoodles slightly.
• Serving:
  • Once cooked, remove from heat. You can mix them with your favorite pasta sauce, whether it’s marinara, pesto, Alfredo, or just a simple garlic and oil. Add protein or veggies as desired.
  • Serve immediately!

Note: Zucchini releases a lot of moisture when cooked, so it’s essential to not overcook it. It’s also recommended to avoid boiling zoodles, as this can make them too soft and watery.

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