The most common one that you will see is spaghetti. For instance, if you put tomato sauce and meatballs on top of your zucchini noodles you will think that you are eating pasta. Cons – The only downside to using a countertop spiralizer is that it is the most expensive tool out of all methods. Do this until almost the entire zucchini is spiralized. Again, zucchini is made up of 95% water, a ton of which is released when you start cooking it. And whatever you do, do NOT cover the pan with a lid, or else it will build up steam and become too moist. Raise the zucchini up over the slicer and slide it down until it makes a slice. Everyone’s taste buds are different but In my opinion, I do not think that the zoodles taste exactly like pasta, they just take on the shapes of spaghetti and noodles and they are very delicious. When you saute the zucchini noodles this way they are dry and not watery. Since they are straight up vegetable, zoodles fit as nicely (as you hope to into those old jeans) into a wide variety of dietary plans, including vegan, low carb, gluten-free, keto, and paleo. You can have them plain, tossed with butter or olive oil or as part of any dish that contains sauce. Use tongs to turn them continuously. It’s easy to use, easy to clean, and is small so it doesn’t take up much space in your cabinet. Once you cover them with hot tomato sauce or hot shrimp scampi sauce the heat of the sauce is just enough to slightly soften the zucchini noodles so that they resemble al dente texture. Do this until almost the entire zucchini is spiralized. If you’re in the mood for some other Zucchini Recipes to go with your meal, then try our: They all are Keto-friendly and low carb, and will be a hit at your next party or especially for a big meal! Stir in the zucchini and cook for 2-3 minutes, depending on how firm you like your noodles. Be careful of the slicer…it is very sharp and will take a slice out of your finger if you get it too close, so go slow and easy. So by keeping the skin on, your zoodles will be firmer and there are also many nutrients in the skin like a lot of other fruits and veggies. Here’s a quick bite and a low carb staple in our kitchen – how to make zoodles! With food processor running, drizzle olive oil into pesto until thick paste forms, scraping down sides of bowl at least once. Now we have to choose which way we want to make zucchini noodles including the noodle shape and size. zucchini noodles, OMG!You.are.missing.out! If you don’t have a spiralizer then you can also use a peeler or a knife but they will both take more time to make zucchini noodles than a spiralizer will. When the flesh is exposed, the moisture will start to leak out, then the zucchini will become soggy and you will have a mushy mess when cooked. The problem in this recipe is that when the water comes out it automatically turns your zucchini moist and if you don’t get the water off of them you will be right back in the same mess with wet/soggy noodles. Also if it’s summertime and you have a garden full of zucchini, take advantage of the surplus and make lots of zucchini noodles. There’s a handheld spiralizer by KitchenAid that costs a little more money than other handheld spiralizers, but also can be used on other veggies to make that are a bit harder than zucchini noodles, such as sweet potato and butternut squash. How to Do It – Just throw the zucchini noodles into a pot of boiling water and drain after 5 minutes. Large zucchinis are usually too watery so use the medium to small-sized zucchinis that are firm in texture. That’s why it’s good to learn how to cook zucchini noodles in the oven since zucchini noodles taste really good baked or roasted. 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