THE ULTIMATE GUIDE TO ZUCCHINI NOODLES
The most popular ways for creating and cooking zucchini noodles are listed below. I've ranked them from favorite to least favorite. If you keep scrolling, you'll discover a video showing how I use each gadget, so be sure to watch it!
HOW TO MAKE ZUCCHINI NOODLES
1. WITH A SPIRALIZER
With the simple change out of blades, you can make your favorite carrot spaghetti, curly sweet potato fries, or apple chips. True, it's larger than some of the other alternatives, but considering how frequently I use it, the benefits much outweigh the drawbacks, and it's still my top pick.
2. WITH A JULIENNE PEELER
When it comes to the zucchini noodles themselves, a julienne peeler produces the tiniest, most delicate noodles. The threads are then simply pulled apart with your fingertips. This tool is second on my list because it takes longer to slice (you spin the zucchini to create a rectangle shape), it leaves the biggest core, and the risk of nicking a finger is significant.
3. WITH A MANDOLINE
The mandoline produces slightly thicker julienne noodles than a peeler but in half the time. The blades on a mandoline are extremely sharp, so always use a plastic holder or a cut-resistant glove. I've cut a huge divot in my thumb before, and it's not enjoyable.
4. WITH THE KITCHENAID SPIRALIZER
If you own a KitchenAid stand mixer, you're probably familiar with the many attachments available. While these accessories are not inexpensive, they are automated by attaching to the mixer's power hub on the front. Additionally, as you might expect, KitchenAid offers a spiralizer attachment.
5. WITH A HANDHELD SPIRALIZER
The portable spiralizer is the newest kid on the block, providing curly noodles in a tiny package. It makes zucchini noodles that are most comparable to the Paderno Spiralizer, however, they are flatter and less constant in size. I really wanted to like this tiny device, but with so many other alternatives on the market, I had to put it last.
HOW TO COOK ZUCCHINI NOODLES
1. EAT ZUCCHINI NOODLES RAW
How do you obtain the crispiest, most al dente noodles? Keep them uncooked. That's right, no cooking at all. Spiralize, then combine with your preferred ingredients and serve. Not only is raw the simplest and quickest approach, but the noodles taste just as good cold as they do in heat.
2. HOW TO MICROWAVE ZUCCHINI NOODLES
Just place all of your noodles in a microwave-safe dish and microwave for one minute. Cooking time may vary depending on the number of noodles you have, but I recommend cooking in 30-second increments to avoid overcooking. Finally, divide the noodles among serving dishes and top them with your preferred sauce.
3. HOW TO SAUTÉ ZUCCHINI NOODLES
Just heat one tablespoon of olive oil or avocado oil in a skillet for 1-2 minutes. If you're preparing zucchini pasta with lemon garlic shrimp - or anything similar - this is the approach to use. Nevertheless, if I'm adding bolognese or another sauce to the noodles, I'd like not to have the extra oil on the noodles.
4. HOW TO BOIL ZUCCHINI NOODLES
Just bring a saucepan of water to a boil, add your zucchini noodles, and cook for one minute. It's comparable to cooking frozen vegetables on the stovetop. When your noodles are done, rinse them in a strainer and serve. Blot them with a paper towel before serving if you want them extra dry.
5. HOW TO BAKE ZUCCHINI NOODLES
Preheat the oven to 200 degrees F. Line a baking sheet with a paper towel and put the noodles equally on top. Then, season with sea salt. The sea salt draws moisture out of the air, while the paper towel absorbs it. And, no, at such a low temperature, the paper towel will not catch fire. Cook for 10-15 minutes before removing from the oven and carefully wringing off any excess water using a paper towel.
EASY GARLIC PARMESAN ZUCCHINI NOODLES (ZOODLES)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 medium zucchini
- 2 tablespoon parmesan, grated
- salt and pepper, to taste
- Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
- Heat the oil in a large pan on medium heat. Add the garlic and sauté for 30 seconds.
- Add the zucchini noodles and toss them for one minute, just to warm through, then turn off the heat.
- Sprinkle on the grated parmesan along with salt and pepper, give them another toss in the pan, then serve them up.
- Don't forget to read all the notes and tips in the blog post above. You'll soon be an expert at zucchini noodles as well!