Zoodle Recipes (3-Ways!!) (2024)

FAQs

How do you cook zoodles so they are not mushy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

The biggest difference most people notice when they eat zucchini noodles is the texture. The texture of zoodles can vary based on how long they are cooked and how they are made. Lightly cooked zoodles will be crunchier than pasta and well-done zoodles will be softer.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20 to 30 minutes. Rinse with running water, drain well, and squeeze dry in a clean dish towel.

Instructions. Take a box grater and place it on its side with the side with the largest grating holes on it face up. Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini (see the animated . gif in the post).

kitchen knife is always a good option for making zucchini noodles at home, especially if you're not looking to buy any specialized gadgets. To make zucchini noodles with a kitchen knife, slice off each end of the zucchini and then slice it lengthwise into thin planks.

Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis (to make zoodles), potatoes, cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an alternative to pasta.

Yes, you can make zucchini noodles without a spiralizer using household kitchen tools. Here are two more easy ways to make zoodles: Mandoline: If you have a mandoline, set it to thinly slice lengthwise. Vegetable peeler: Use your trusty veggie peeler to make long ribbons of zucchini.

Zoodles AKA zucchini noodles can be used in place of regular pasta. Zucchini noodles are low calorie, low carb, and high in fiber, which means they'll leave you feeling full without all the calories.

How to make zoodles not mushy? ›

Salt and wrap your zoodles.

Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture. You may have to change the paper towels depending on how damp they get, but a gentle squeeze at the end will drain any leftover water before you sauté.

Spiralize your zucchini using an official spiralizer, a mandoline (using the julienne blade), a handheld spiralizer, or a potato peeler or julienne peeler. Or a box grater if you are desperate. (You can also just slice thin strips of zucchini with a sharp knife.)

One of the most beautiful things about spiralizing is that it makes raw veggies into edible pasta! Save yourself the headache of cooking and toss them in a dressing or sauce raw! One of my favorite ways to eat zucchini noodles raw is in a pesto. The pesto is creamy, flavorful, and coats the zucchini well.

Zucchini thrives in a dry environment, so pop it into the crisper drawer whole, preferably in a plastic or paper bag with one end open for ventilation. The minimal humidity will keep it from going bad. Stored properly, it'll last one or two weeks, though you'll probably see the skin shrivel as the days pass.

Liberally sprinkle salt over the towel and place your cut vegetables on top, making sure to arrange them in an even, single layer. Sprinkle salt over top of the vegetables. Allow them to sit for at least 20 minutes, but up to 30-40 minutes if your vegetable pieces are thick.

If you do not have kosher salt on hand, use a teaspoon or so of regular table salt. 1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes.