How to make zoodles (zucchini noodles)
Zoodles are a fabulous way to increase your vegetable consumption and decrease your carbs. In our house we have been eating zoodles about once a week. Here are our best tips for how to make zoodles.
I use a Paderno spiralizer. There are other options, but I really like this Play Doh Fun Factory-like tool.
Set up your slicer
Set your Paderno slicer on a smooth countertop or cutting board and push the suction cups down to secure your slicer to the surface. A drop of water beneath the suction cups may improve the suction.
Prep your vegetable
Cut off the ends of the zucchini, and if the zucchini is extra long, you may want to cut it in half.
Select your blade
Straight accordion blade - this blade produces ribbon-like spiral flat noodles. Use this blade when you want to make wider, flat noodles.
Large triangle blade - Use this blade for making a thicker spaghetti-type noodle.
Small triangle blade - Use this blade for making finer capellini-type noodles.
Note: There is also a 4-blade Paderno spiralizer that includes a fourth blade that makes even finer angel hair-type noodles.
Use scissors to cut noodles
I learned this tip from Ali Maffucci at her blog Inspiralized. Ali has a cookbook that comes out on February 24th, 2015 called Inspiralized: Turn Vegetable into Healthy, Creative Satisfying Meals that is available for pre-order now. Can't wait to get my copy!
Back to the tip, Ali recommends you use a pair of kitchen scissors to cut your zoodles down to size. Just grab a pair of scissors and hold up a bunch of zoodles and snip them in half. This shorter length makes it easier to saute your zoodles as well as makes them a more manageable length to eat. Kind of like breaking your spaghetti before you cook it.
Attach the zucchini
Push the center of one end of the zucchini into round tube at the top of the blade. Slide the spiked gripper down to meet the other end of the zucchini. Lock into place and begin turning the crank. Now you're zoodling!
Zoodles only need a couple minutes over medium high heat. Use a spatula or tongs and toss frequently. Don't over cook.
Use a large pan and do not overcrowd
Use a large pan so your zoodles saute and not steam. If you need to cook a lot of zoodles do it in batches. I use a large 14" skillet when I cook my zoodles.
Season and sauce
You can eat zoodles fairly plainly, with just a little bit of garlic, salt and pepper, a sprinkling of red pepper flakes, a squirt of lemon juice and a little lemon zest. Or you can get fancy and combine them with any traditional pasta sauce. Think of zoodles as your blank canvas.
I plan on two small zucchini per person for a main course dish.