Zoodles are the latest craze, especially if you are eating gluten-free, grain-free or Whole 30. These thin-sliced spirals, made from fresh zucchini, are ridiculously easy to make.
For the past few months, I have been removing processed grains, including rice, from my diet. I have replaced them with fresh veggies including cauliflower, butternut, spaghetti and zucchini squash. Fresh zucchini are pretty awesome to cook with. I have made taco boats, zippy zoodles (yum!) and my latest recipe, beef stir fry over zoodles.
Need a quick side dish? Sauté zoodles and a minced garlic clove in melted butter over medium-high heat. Top with Parmesan cheese and fresh ground pepper!
If you have grown zucchini you know how large they can get. Like they were grown with steroids. Which is great if you are trying to grow the largest zucchini in the state. However, the super large ones can be overwhelming to cook with. I like to use small zucchini. They tender and full of flavor.
Zucchini has high water content which can result in soggy zoodles. (Gross!) Try these easy step-by-step instructions for zoodles that are crisp-tender.
How to Make Zoodles:
Use short (about 2 to 3 inches long) thin spirals of zucchini.
Mix 1/4 to 1/2 teaspoon of salt with zucchini spirals in a colander. Use your hands to mix everything together. Set aside in the sink and allow it to drain for 30 minutes to an hour. The salt helps pull the moisture out of the zucchini.
Using paper towels, gently press and squeeze the water out. (I do this about four to five times until hardly any water is left. Use a fresh paper towel each time) Do not twist to wring the noodles. This motion will cause them to break.
In a medium-size sauce non-stick skillet, sauté zoodles in a tablespoon of melted butter over medium-high heat for three minutes. Remove from heat, garnish with Parmesan cheese, and serve immediately.