Don’t cook them any longer, or they’ll get soft and watery. I gently toss them with the other veggies and/or sauce for about a minute over medium heat, just until they’re warmed through. When I make zoodle recipes that also include sautéed veggies, I add the zoodles to the pan right at the end of the cooking time.
Don’t! We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles! If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.If I’m making any of the first 4 types of zucchini noodles, there are two ways I like to cook them (or not): … Because lasagna noodles are noodles too! Use a sharp knife to slice your zucchini vertically into thin planks, and layer them into your next lasagna in place of the pasta. Make Lasagna Zucchini “Noodles” with a sharp chef’s knife. You end up with yummy pappardelle-sized noodles! This OXO Peeler (pictured) and the Kuhn Rikon Peeler are my favorites.ĥ. I like to use smaller squash here, peeling them vertically into thin strips. I love this option because you don’t need a fancy gadget. Make “Pappardelle” Zucchini Noodles using a regular vegetable peeler. I like the Benriner Mandoline because it’s small and easy to store.Ĥ. It’s easy to cut yourself on a mandoline. If you go this route, please, please, please be careful. I love having a mandoline on hand to cut vegetables like radishes, cucumbers, and cabbage into paper-thin slices, but you can use one to make zucchini noodles, too! Slice thin zucchini planks with the mandoline, and then use a sharp knife to cut those planks into fettuccine-sized strips. Make “Fettucine” Zucchini Noodles using a Mandoline and a knife. I replace my julienne peeler every year or so, depending on how much I use it.ģ. And in my experience, the peeler blades dull over time. It takes a little longer than spiralizing since it’s a more manual process. They all worked perfectly, so my choice is this OXO Good Grips one because it’s just $7. They’re also cheap! I tested out three types so that I could recommend the best one for you ( this one, this one, and this one). Julienned noodles are thinner and straighter than spiralized noodles, but they taste just the same! I love this option because julienne peelers are tiny, so they’ll fit in any drawer. Make “Angel Hair” Zucchini Noodles using a Julienne peeler. It’s pricier, but if you want to make sweet potato or butternut squash noodles, it’s the best option: it’ll cut through these tough vegetables without requiring tons of arm strength.Ģ. The KitchenAid Spiralizer Attachment makes great curly noodles too. It’s also easy to clean and relatively small, so it’s easy to store. It clamps to the counter, so it doesn’t move around while you work. Of the countertop spiralizers I’ve owned, the Inspiralizer (pictured above) has been my favorite. I’ve worked with two types of spiralizers – countertop spiralizers and the KitchenAid Spiralizer Attachment. Make Curly “Spaghetti” Zucchini Noodles u sing a Spiralizer. I outline my 5 favorite kinds of zucchini noodles below, along with the pros & cons of each method, what tools you’ll need, and what brands I’ve had the most success with.ġ. My goal for this post is to show you how to make a variety of noodle shapes using a variety of different kitchen tools. Zucchini noodles of all shapes & sizes are simple to make. So grab a bunch of zucchini, and let’s get started! Plus, making your own zucchini noodles is cheaper than buying them at the store, and it’s fun to transform a vegetable into your favorite pasta shapes. I add them to soups, salads & pasta salads, and even layer them into lasagna. They may seem intimidating to make at home, but with the right tools (spoiler alert: a spiralizer isn’t always necessary!), it’s easy. Curly & long, they seem like a natural pasta substitute, but let me tell you – these fresh, vibrant veggie noodles can do so much more than sub in for spaghetti! Nowadays, spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut.
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