Zucchini is mostly water, so cooking it can be tricky. (Or don’t, and try our zucchini noodle salad!) Our Best Tips for Cooking Zoodles So That They Are Delicious and Not Soggy I paired these with My Turkey Meatballs and Greek Yogurt Tzatziki which was posted earlier in the week.Once you’ve got noodles, you’re ready to cook them. Toss them until everyone is coated in the sauce, and you’re done! Remove the pan from the heat and add in your zoodles. Add lemon juice and red pepper flakes for another 2 minutes. Add the garlic to the hot oil and cook for about 2 minutes, or until the garlic starts to slightly brown. Heat olive oil in a large pan over medium heat. Look how fun the carrots are! They remind me of Shirley Temple curls! Drain them after a few mins and dry your bowl. This is SUCH a quick process, it takes less time than boiling a pot of water for pasta! Place them in a bowl with some salt to encourage the water to release. For this, I used yellow and green zucchini (which is why I’m calling them zoodles) and a few carrots for added texture. OK, so to make this really versatile lemon garlic version, start by getting your vegetables spiralized.
I like to toss them raw into a hot sauce to soften.ħ – Don’t feel weird if you feel the need to dance a little while you get your spiral on. Drain them after.ĥ – You may want to cut or break up your noodles after spiralization, some of them turn out really long!Ħ – These don’t really need much cooking, if any at all. This ensures even noodles.ģ – I like to cut my veggies into about 6-inch inch long pieces to decrease wobbling before spiralizing.Ĥ – If you’re using a vegetable with a high water content (like zucchini or squash), salt the noodles and let them sit for a min to let some of the water release. This sort of goes without saying, but totally a must for initial setup.Ģ – Place the center of your vegetable on the center metal peg opposite of the side with the handle. Here are a few tips and tricks I’ve learned along the way:ġ – Read the directions. However, this spiralizer can do things that my hands cannot, which is why I think it’s such a great investment. Your own two hands can accomplish a lot in the kitchen. You can bake without a mixer, you don’t need 6 different kinds of blenders and processors, you don’t have to have a garlic press or salad spinner. Don’t let people fool you into believing you need the latest this and that just to be a good cook. I feel like I should also tell you that I’m not a gadget girl whatsoever. Many follow this blog for spiralizing inspiration (I do!). (I am not an affiliate of this brand or any related, I just think it’s a fantastic product) You can find it here at William’s Sonoma. I use the Paderno 4 Blade Spiralizer it was an absolutely WONDERFUL gift. This is a noodle to me. Why? They meet the 3 basic noodle criteria!Ģ – You can go all “Lady and The Tramp” without breakage (yes, JMan and I tested this, go ahead, make fun of us now)ģ – You can also delicately slurp up a singular noodle and splatter marinara all over your faceĪll jokes aside, I really do love spiralizing vegetables and I think it’s a great way to get additional nutrients and eliminate processed grains. I’m not trying to hate on them, whatsoever, I like them in their own right, but they aren’t enough to satisfy my pasta cravings.Įnter: spiralized zucchini noodles. The noodles are kinda mushy they don’t feel very “noodley” to me. They take about 45 mins to prepare from start to finish – which basically takes them out of the quick, weeknight dinner category for me. First of all, those gourds are the HARDEST things to cut through. I’ve tried multiple times to get onto the spaghetti squash train and I just have some lukewarm feelings there. People have been spiralizing different veggies for what seems like years, and I’m just jumping in now.įorgive me, I’m really not the trendiest.
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