Zucchini Noodles a.k.a. “Zoodles”

Zucchini is a quick and easy gluten-free, grain-free pasta alternative — you don’t even have to cook the “zoodles”. But if you want it a little softer, you can blanch it in boiling water for a couple of minutes, toss with some oil and salute’ or just add it to your desired recipe. Zucchini pasta works well with just about any sauce and also makes a great cold salad. I also will vacuum seal the zoodles during my summer harvest for later use in the winter.
To Make Spaghetti Zoodles:zucchini noodles a.k.a. zoodles
Use a spiral vegetable slicer for the easiest way!
Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer

You can also use a julienne peeler. Continue around the zucchini until you get to the seeds.

Kuhn Rikon Julienne Peeler with Blade Protector, Stainless Steel Handle

 
To Make Lasagne Zoodles:zucchini noodles
Peel a large zucchini (the ones that get overlooked in the garden)
Slice a very thin slice off bottom so it will lay flat on a cutting board.
Continue slicing very thin strips, it is almost like filleting a fish for you fisherman!
Once the zucchini pasta is cut, salt it and place the spaghetti zoodles in a colander, or the lasagna zoodles between paper towels which are between two dish towels. Press the zucchini to remove as much liquid or moisture as possible. Allow them to continue drying while you prepare your recipe.

drying the noodles

drying the noodles

 

 

Frozen zoodles do get watery after freezing so allow extra time for draining and drying.

 

Proceed to use in your favorite Lasagne recipe or check out my Lasagne Recipe.

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