I did a ton of research and testing to make this happen, and am so excited to finally show you.We’ll talk about everything from what zoodles are, to the best methods of making them, and finally, how to cook zucchini noodles so that they are perfectly al dente, and best of all, not watery!Why You’ll Love This Zucchini Noodles Recipe Lots of options for spiralizing.This counter top spiralizer has the highest quality I’ve seen, and unlike others the bottom suction stays put.This counter top spiralizer has the highest quality I’ve seen, and unlike others the bottom suction stays put.It’s small, but requires more effort and the zucchini noodles tend to come out thinner.It’s small, but requires more effort and the zucchini noodles tend to come out thinner.Julienne Peeler – The solution to avoid buying a separate tool, but can be tedious and time consuming.– The solution to avoid buying a separate tool, but can be tedious and time consuming.Crank the handle repeatedly, continuously pushing the zucchini toward the blade and watch the zoodles come out the other side.This spiralizer has a giant suction cup on the bottom, and a lever to make it stay in place – I love it!This spiralizer has a giant suction cup on the bottom, and a lever to make it stay in place – I love it!That way, you’ll end up with more of the best zucchini noodles, which are the ones that include the edges and skin.That way, you’ll end up with more of the best zucchini noodles, which are the ones that include the edges and skin.The easiest way is to use kitchen shears, grab handfuls and cut until you get rid of the excessively long pieces.The easiest way is to use kitchen shears, grab handfuls and cut until you get rid of the excessively long pieces.This method works, but the zoodles sometimes come out uneven and it can be harder to make super long ones.To make zoodles with a julienne peeler, simply run it across the zucchini length-wise, creating strands.This method works, but the zoodles sometimes come out uneven and it can be harder to make super long ones.To make zucchini noodles with a knife: Cut long strips as thinly as you can.If this is the method you want to use, I’ll show you how to cook zucchini noodles on the stove below — there is a process so that they aren’t watery.If this is the method you want to use, I’ll show you how to cook zucchini noodles on the stove below — there is a process so that they aren’t watery.– Surprisingly, the best method I’ve found for how to cook zucchini noodles is in the oven!– Surprisingly, the best method I’ve found for how to cook zucchini noodles is in the oven!Eat them raw – You can easily skip cooking altogether and turn your favorite pasta salad into a zucchini noodles recipe!– You can easily skip cooking altogether and turn your favorite pasta salad into a zucchini noodles recipe!Not necessarily right away, but the zucchini oozes water easily and quickly becomes too wet on your plate.Not necessarily right away, but the zucchini oozes water easily and quickly becomes too wet on your plate.Zoodles in the microwave – This can work in a pinch, but it’s a lot harder to avoid making them watery.If you want to do it anyway, the best way is to follow the draining and squeezing method just like you would when pan frying (above), then microwave.After half an hour, squeeze the zoodles gently to release some additional water.Preheat the oven to 350 degrees F. Arrange the zoodles on a very large baking sheet, and toss them with sea salt.If your non-stick surface isn’t great or you want easier cleanup, line your pan with parchment paper first.Use paper towels to pat the zoodles dry to remove any remaining moisture.Sauteed Zucchini Noodles PROS: You don’t have to turn on your oven when it’s hot.Stir frying is fast, and the time to drain is hands-off, so you can do something else, like make one of my low carb dinner recipes for the main dish.Stir frying is fast, and the time to drain is hands-off, so you can do something else, like make one of my low carb dinner recipes for the main dish.Because we squeeze out so much moisture, the result feels like less food compared to the oven method.You need a huge pan to properly dry the zucchini noodles in the oven.I’ve touched on this a bit already, but the #1 thing you probably want to know is how to cook zucchini noodles that are not watery!In fact, this is a good idea as a starting point no matter how you’ll be cooking them afterward.In fact, this is a good idea as a starting point no matter how you’ll be cooking them afterward.Cast iron or hard anodized steel pans work great.Cast iron or hard anodized steel pans work great.The longer you cook them, the more water will seep out and render watery zoodles.If you finish cooking them and leave them in the pan, they’ll continue to soften and release moisture.If you want an easier way that barely requires any tips at all, cooking zoodles in the oven is best.The zucchini will be mostly dry when you take it out of the oven, but as a last step, lay two layers of paper towels over the entire pan and pat gently.The best way to make zucchini noodles for meal prep is to spiralize them in advance and keep them in the fridge uncooked.They will continue to release water after cooking, so pat them dry again before adding sauce and serving.Cooking zoodles ahead of time is not recommended, but if you must, do not mix them with sauce until ready to serve.They will continue to release water after cooking, so pat them dry again before adding sauce and serving.If you’re okay with that, cook the zucchini noodles very briefly (to slow down enzyme activity) before laying out on a parchment lined baking sheet and placing in the freezer.Now that you know all about ways to make zoodles and how to cook them so they aren’t watery, let’s cover how to enjoy them!I’m keeping this one super simple: zucchini, butter, sea salt and black pepper.The noodles will continue to seep water as they sit and will thin out the sauce too much if it’s already fairly watery.And don’t forget, you can always skip the cooking step altogether to make a raw zucchini noodle salad.Now that you know how to make zucchini noodles, here are a few other basic recipes to master for a low carb lifestyle:. .
How to Make and Cook Zucchini Noodles
Home » Recipes » Courses » Dinner » How to Make and Cook Zucchini Noodles.Today, I’m showing you how to make zucchini noodles using a spiralizer, julienne peeler and mandoline.Just because you’ve decided to ditch wheat-based spaghetti doesn’t mean you really have to give up pasta.If you keep scrolling, you’ll also find a video that shows you how I use each device – so make sure to watch that!And finally, at the very end I’ve included some of my best tips along with my favorite zucchini noodle recipes.It’s the fastest tool of the bunch and requires the least amount of strength or effort (with suction cup feet to keep it in place).With this spiralizer, you can create your favorite carrot pasta, curly sweet potato fries or apple chips with easy to swap out blades.PROS: requires little effort/strength, performs the fastest, reasonably priced, sturdy and offers different blades/slicing options.The reason this tool makes #2 on my list is that it takes longer to slice (you rotate the zucchini, creating a rectangular shape), it leaves the largest core and the potential of nicking a finger is high (yep, I’m clumsy).CONS: takes longer to slice and leaves a pretty large core.I actually hummed and hawed about making the mandoline #2 on my list (because I love it that much) – but the julienne peeler won for size.The mandoline creates julienne noodles that are slightly thicker than a peeler, but does it in half the time.CONS: sharp blade (be careful with your fingers) and medium size for storage.While these attachments aren’t cheap, they’re automated by connecting to the power hub on the front of the mixer.It produces zucchini noodles most similar to the Paderno Spiralizer, though they tend to be flatter and not as consistently sized.Also, if you plan to spiralize other vegetables (like carrots and sweet potatoes), this tool will be the most difficult as it requires the most strength and effort.CONS: inconsistent noodles, requires strength/wrist power and lacks the versatility of the other options.So when you’re cooking zoodles, remind yourself that your intention is simply to heat them up and not really to “cook.” I failed miserably at this in the beginning.Today, I end up with perfectly crisp, al dente noodles every time.Depending on the amount of noodles you have you may need to cook longer, though I would recommend 30-second increments to prevent over-cooking.This is a perfect cooking method if you’re making zucchini pasta with lemon garlic shrimp – or something similar.It’s quite simple to boil a pot of water, toss in your zucchini noodles and cook for one minute.Line a baking sheet with a paper towel and evenly distribute your noodles on top.The sea salt helps to draw out the moisture while the paper towel soaks it up.Cook for 10-15 minutes, then remove from the oven and gently squeeze the noodles in the paper towel to wring out any additional water.After making, eating and cooking zucchini noodles for several years I’ve learned a few tricks of the trade.If you’re using my favorite spiralizer to make your noodles, you’ll end up with super long strands .In order to more easily serve your guests, just use a pair of kitchen scissors to snip through some of the strands.In order to more easily serve your guests, just use a pair of kitchen scissors to snip through some of the strands.After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator.After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator.I don’t peel the zucchini before spiralizing as I love the added green color in my dish and extra nutrients it provides, like dietary fiber.the zucchini before spiralizing as I love the added green color in my dish and extra nutrients it provides, like dietary fiber.Don’t forget to make zucchini ribbons and spiralize lots of other veggies , such as carrots, squash, eggplant, potato, beets and parsnips., ▢ salt and pepper , to taste Instructions Slice the ends off the zucchini and place it on your spiralizer.Add the zucchini noodles and toss them for one minute, just to warm through, then turn off the heat.Sprinkle on the grated parmesan along with salt and pepper, give them another toss in the pan, then serve them up.Copying and/or pasting full recipes to any social media is strictly prohibited.This post was originally published December 2015 and updated June 2017 and today, to include new content, photographs and a video. .
Crunchy Zucchini Noodle Wrap with Feta & Avocado
Why do I love veggie noodles in wraps so much?Step 3: Top over the avocado with shredded carrots (or spiralized, if you want!).Step 4: Top the veggies with a fistful of zucchini noodles.Print Recipe Leave Review Crunchy Zucchini Noodle Wrap with Feta & Avocado Prep Time 10 mins Total Time 10 mins Servings: 1 Ingredients 1 whole grain tortilla wrap 6-8".2 tbsp hummus.Top the hummus with avocado and season lightly with salt and generously with pepper.Top the avocado with the carrots and beans.Top the veggies with the zucchini noodles.Top the zucchini noodles with feta. .
Spaghetti with Crispy Zucchini Recipe
It’s crispy zucchini spaghetti day, which means a big happy plate of steamy, twirly, saucy spaghetti (nothing too fancy here) piled high with roasty zucchini pieces surrounded by crispities of golden panko layered with a blanket of melted cheese and some bits of fresh basil.Because zucchini slices laced with crispy panko, Italian seasoning, Parmesan, garlic powder, and some lemon zest and blanketed under a bubbly little cheese quilt just sort of takes on a life of its own.spaghetti.zucchini.How To Make Spaghetti with Crispy Zucchini.Your pasta pot (boil spaghetti / mix with sauce) Your sheet pan (toss zucchini with panko and spices, bake until yummy).The zucchini might not stay as crispy as when you first make it, but if you’re still rocking that work-from-home life, you could pop the zucchini crispities in the oven to reheat for a few minutes the next day and pop them on top of your noodles.Lindsay Total Time: 45 minutes.It doesn’t get much better than fresh summer zucchini coated in a crispy, cheesy breading piled high on top of spaghetti with fresh herbs.1/2 cup grated Parmesan cheese (optional).(optional) 1 teaspoon salt and pepper to taste.Beat the egg in a large bowl; add zucchini and toss to coat.Add panko, Parmesan, lemon zest, and spices.Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil.Cuisine: Italian-Inspired Keywords: zucchini recipe, spaghetti, spaghetti and zucchini. .
Baked Parmesan Zucchini Curly Fries Recipe
Rating: 5 stars Turned out great one large zucchini makes A LOT!Better fresh than as leftovers.Rating: 5 stars it was amazing. .
Cheesy Zucchini Noodles (+Tips to Avoid Watery Noodles!)
I’m sharing all my tips for how to avoid watery zucchini noodles so you get perfectly cooked zoodles every time!While I’d never give up pasta forever, zucchini noodles are a nice way to get in some extra veggies.While I love eating this spaghetti swap, I wanted a zucchini noodle recipe that wouldn’t be quite so soggy.If you love adding more veggies to your plate, but you want to figure out how to avoid watery noodles, you’ve come to the right place!All that liquid combined with the moisture in the zucchini noodles means you end up with a bit of a soup on your plate.So I decided to roast them in the oven for maximum flavor without extra moisture being added to the dish.After spiralizing your zucchini noodles, sprinkle with a bit of salt and let them sit in a colander for 10 minutes.When the zucchini noodles have just started to soften, I drain any moisture in the pan, then toss them with the cheese.I like to shred my cheese with a microplane so it’s super fine and it coats the noodles evenly.parmesan cheese, grated Pinch of red pepper, optional Instructions Preheat the oven to 400 degrees.Drizzle with olive oil and pop them in the oven for 25 minutes or until they’ve shriveled up a bit.If you don’t have a spiralizer, you can achieve the same effect with a mandoline slicer or even a vegetable peeler.After you’ve spiralized or turned your zucchini into ribbons, sprinkle them with a bit of salt and let them sit in a colander for at least 10 minutes.To cook them, saute them in 1 teaspoon of olive oil for a 2-3 minutes over medium heat.Once the zucchini noodles are cooked, stir in the ricotta cheese and toss until coated.If you follow these tips, you’ll have deliciously cheesy noodles without any soggy texture! .
While the bacon is turning into crunchy porky bits, spiralize the sweet potatoes, carrots, and onion.Watch your veggies like a hawk in the last 10 minutes to ensure that the onions and sweet potatoes don’t burn!Top the roasted zoodles with a shower of chopped parsley, chives, and crispy bacon bits. .
Crispy Spiralized Zucchini Nests
Spiralized zucchini, breadcrumbs, cheese and herbs come together simply to make these crispy nest fritters.Light breezes, long sunny days, the smell of sunscreen lingering in the air……no, i’m not reminiscing about San Diego again, I’m actually talking about Oakland for once.While still a bit cooler than what I used to prefer when living down south, I’m kind of loving the fact that we’re not melting in an extreme heatwave like my friends in SoCal currently are.Kind of a cross between a fritter and a latke, these beauties make the perfect vessel for an egg with a runny yolk.You can bake it in a casserole, serve it cold in a salad, or even stuff it into peppers or pasta shells for some great, flavorful texture. .