Zoodles are a great way to get more veggies on your plate… IF you want them. If you’re craving pasta… eat pasta. I’m working on that myself. But tonight I wanted zoodles. So zoodles I made!
This was part of a larger meal, Pork Cutlets, which you can also check out!
First thing you’ll need is a spiralizer! We have this Paderno Spiral Slicer and I love it! I’ve spiralized zucchini, carrots, beets, apples, and sweet potatoes with awesome results!
You’ll also need some zucchini! Look at these beauties from the Farmer’s Market I picked up!
Wash, scrub and dry those lovely zucchini. Place your spiralizer on a cutting board. Cut off the stem end (with that little nub) and place zucchini in your spiralizer. The straighter the zucchini the better! I find curvy zucchini tend to get lopsided and make little crescent moon zoodles. But the straight zucchini (when centered on the spiralizer) yield those awesome noodle zoodles! Now crank, and crank, and crank!
Line a mixing bowl with a paper towel. Put zoodles in the mixing bowl.
Keep on crankin those zoodles out until you have as much as you want. When you’re finished zoodling, place a paper towel over your mound of zoodles and press into the zoodle mound with your fist. This takes out a good amount of moisture from the zucchini which would otherwise be watering down your meal. (Pardon the white on white on white in this picture. The white paper towel on the white stovetop is difficult to see!)
Heat a pan to medium high heat and drizzle or spray with some EVOO. When pan is hot, place zoodles in the pan with a sprinkle of salt (and perhaps some Italian seasoning if you’re making an Italian inspired dish!). Toss zoodles in pan until warm, about 5 minutes. Remove from heat and serve immediately. Do not overcook! They get watery and gross, you just want them warm.
I wanted these zoodles to be in a marinara sauce so I heated the sauce in a separate pan. I have found that keeping the sauce separate from the zoodles help them to stay firm and not get watery and shumshy. Like I mentioned earlier, this was part of a pork cutlet dinner my husband and I were cooking so if you’d like the recipe for the pork cutlets you see in the lower right corner, be sure to check it out!
So there you have it! I plated the zoodles, then spooned on the marinara sauce. Ciao.
Ingredients
Zucchini
Drizzle of spray of olive oil (or coconut oil)
Salt
Optional: marinara sauce, italian seasoning
Directions
Wash and dry zucchini. Cut off the stem end and place zucchini in a spiralizer (like this Paderno Spiral Slicer). Crank the spiralizer and capture zoodles on cutting board.
Line a mixing bowl with paper towel (it helps absorb the zucchini liquid). Place zoodles into paper towel lined mixing bowl. Repeat spiralizing process for as many zucchinis as you have. Place another paper towel over the zoodles and press your fist into the mixing bowl to release extra liquid.
Heat a pan to medium high heat and drizzle or spray with some EVOO. When pan is hot, place zoodles in pan with a sprinkle of salt (and perhaps some Italian seasoning if you’re making an Italian inspired dish!). Toss zoodles in pan until warm, about 5 minutes. Remove from heat and serve immediately.
Sauce
If you’re cooking with a sauce like marinara, heat it separately and add on top of the zoodles when you serve. I find this makes the zoodles less soggy!
Storage
Store zoodles UNCOOKED in a paper towel lined bowl.
Your Journey
What’s your favorite veggie to spiralize? Or what veggies sounds most intriguing to run through the spiralizer? Comment below!
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