Make zoodles plus#

You may wonder why I’m hating on mandolines so much. We are going to use the humble box grater to create those luscious strands of goodness. without a mandoline or peeler or spiralizer. Ima pretend that this is brand new information and I have discovered the lazy way to make zucchini spaghetti, i.e. Or try cutting into sheets with a mandoline to make zucchini lasagna.Am I late to this party? Has the ship already sailed? Does everyone know about not using stupid mandolines to cut zucchini into ribbons?

Try cutting zucchini noodles into different shapes depending on the spiralizer blades you have (adjust bake times accordingly).

Serve with more olive oil, shredded parmesan and a little fresh lemon juice.

Toss in cooked shrimp (or bake with olive oil coated shrimp on top then remove them earlier if needed).

Bake with cherry tomatoes (tossed with olive oil) over the top.Therefore, you may want to make sauces a little thicker with some cornstarch or flour or simmer further to reduce juices.

Keep in mind when topping with various sauces that you don’t get the starches that normally thicken that are found in a semolina style pasta.If needed you can cut those that are crooked in half so they run through the the spiralizer better. I like to use zucchini that are straighter through the length.Also, I don’t recommend small zucchini as they don’t shred in the spiralizer as well (if it has a corer anyway, you’ll end up with lots of really short noodles).Avoid extra large zucchini with tough skins or too many seeds.Thaw in the refrigerator overnight and reheat in the microwave.Zoodles can be frozen for up to 3 months in an airtight container. Keep in mind bake time will decrease as well. You can try those methods if you only need one serving.Zucchini noodles can also be made with a mandoline, a julienne peeler or a box grater, BUT the quickest most efficient way is by using a spiralizer, especially when working with this quantity. In a rush you can just use tongs to remove them from pan and leave behind excess liquid. Depending on what you are serving over them, you may want to drain in a colander to remove excess liquid or carefully dab dry with paper towels.Bake in center of the oven until noodles have reached desired tenderness, about 12 to 18 minutes.*.Drizzle with olive oil, season with salt and pepper to taste and toss well to evenly coat. Transfer zucchini noodles to prepared baking sheet.If shorter noodles are desired then cut noodles into lengths about 12-inches long using kitchen shears (this step can be skipped, noodles are just very long otherwise).Cut the zucchini into noodles according to manufacturers directions (per spiralizer). Set a spiralizer with a blade that has approximately 1/8-inch wide holes.Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. medium zucchini, ends trimmed (preferably about 8 oz. Ingredients You’ll Need to Make Zucchini Noodles Alfredo Sauce (lighten up with more milk, less cream, and a little less butter if desired.Beefy Spaghetti Sauce (store-bought or homemade).And it’s an excellent way to use up an abundance of zucchini and fit more veggies into your diet. It’s a straightforward method that consistently yields great results.

The great thing here is cooking them in the oven is about as easy as it gets! You don’t have to toss constantly, you don’t have to tend to them super closely, and it will get a large quantity cooked at once. And with sauteing they don’t cook as evenly.

Make zoodles plus#

Boiling will mute the flavor plus they’ll end up watery. The other options are boiling and sauteing but they each have a downside. While there are several ways to cook zucchini noodles, I think oven baking is easily the best way to go. Finish with your favorite sauce for the perfect summery main dish! Healthy Zucchini Noodles (“Zoodles”) – fresh zucchini are cut into spaghetti-like strands, tossed with olive oil and roasted in the oven until tender.