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By Shane Young | March 12, 2015 |
Here’s what I gathered to make zucchini noodles for 4 people:
Freshly ground pepper
It makes me want to make noodles out of every vegetable in my crisper! Yes, I have a mandolin and a food processor but this tool is efficient, compact, inexpensive, and quick to clean. You can have “noodles” on the table in no time flat!
Here’s how I made it:
I washed the zucchini…
…and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board.
Then, I placed the zucchini flat-side down on the cutting board and went to town with the julienne peeler. I kept the top on, so I could grasp it to keep the squash steady.
UPDATE: A julienne peeler ain’t the only game in town anymore, folks. Behold: a spiral slicer!
This thing is pretty darn efficient at cranking out a ton of zoodles in no time flat—and the kids love taking turns with it, too.
Either way you slice it (har, har!): Poof! A big bowl of noodles!
You can always quickly stir-fry ‘em…
But today, I placed the noodles in a covered microwave safe dish…
…and nuked them on high for about 2 minutes.
I watched them closely so I wouldn’t overcook them. Nobody likes soggy noodles.
I drained the excess liquid and tossed the zucchini with salt and pepper, and topped them with Rao’s marinara sauce and meatballs (which you can easily make from bulk sausage).
See? It’s super easy!
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