Zucchini Noodles (Zoodles)

I've been wanting to make zucchini noodles forever now, but was never interested in buying a spiralizer. While I've seen great reviews for this spiralizer, I just don't have the room to store it in my kitchen. Then I came across this OXO Handheld Spiralizer in my local grocery store and had to try it. The good news is it works great and if you don't want to buy a spiralizer you can just use a peeler and julienne the zucchini. There are so many options!
Anyway, back to the zoodles, they are such a great low-carb and gluten free alternative to regular pasta. I served ours with this slow cooker marinara sauce and it was so yummy! They would also be great as a side, sautéed with some butter, salt and pepper.
Zucchini Noodles
Adapted from Spend with Pennies
2 small zucchini, peeled if desired
2 tsp. olive oil
1/2 tsp. seasoning of choice (garlic, onion, paprika, Italian seasoning, etc.)
salt and pepper to taste

1. *Spiralize zucchini on the medium noodle setting.
2. Preheat olive oil in a non-stick pan over medium-high heat.
3. Add zucchini noodles and seasoning (**no salt). Cook 3-5 minutes turning with tongs until hot and slightly softened. (Do not overcook or the zucchini will become mushy.)
4. Remove from heat and season with salt and pepper to taste.

Notes
*You can use a spiralizer or a vegetable peeler to julienne the zucchini.
**Don’t add salt until you’re done cooking the noodles because it draws out the water from the zucchini.

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