I have long heard others rave about using zoodles, or zucchini noodles, as a pasta substitute.
I’ve tried them before, and they were just NOT great.
After trying some different strategies recently, I think we finally figured out how to get them to taste great, and to have the right texture without being soggy.
Here’s what I did:
1- Gathered three medium zucchini and washed them well.
2- I cut off the end of the zucchini and then used my handheld spiralizer to begin making the “noodles”.
My Spiralizer has two different sizes you can use for the noodles. I first started with the side that made wider, fettuccine sized noodles, but ended up switching to the end with the smaller openings to make spaghetti sized noodles.
4- I waited. I came back and checked the noodles at 15 mins, 30 mins, and at an hour.
5- Next, I took the wet paper towels off of the top and added dry ones. Then I took the entire bundle and rolled them up to squeeze out a little more water.
6- Heat up a skillet with some oil of your choice (I used EVOO). I added my zoodles along with some garlic, black pepper, and a little more salt. I cooked until they were tender- probably around 7-8 minutes.
These zoodles will take on the flavor of whatever you’re eating them with, so season well or use a great sauce over top. We used ours with spaghetti sauce.
If you’ve followed this blog for long you know that I LOVE a good pasta alternative. I’ve used spaghetti squash, broccoli slaw, spinach, and even green beans in the past. I would say that these zoodles are probably my favorite so far now that we’ve found a way to keep them from being soggy.
I do plan to make these again but will probably make them more often in the summer when I can get fresh zucchini easily and affordably. Hope you enjoy!!!