Ooooodles of Zoooodles! This recipe will walk you through the new gluten-free pasta favorite: Zucchini Noodles (Zoodles for cute, Zoods for short).
This veggie “pasta” can be made a myriad of ways, the most expensive way being through a spiralizer. The handy tool will shape your zucchinis into long, spaghetti strips. However, the gadget can cost up to $100 and takes up a large amount of counter space.
In my opinion, the best way to create zoodles is by using a potato peeler. The peeler is usually a staple in kitchens, and, if you don’t own a peeler yourself, it is easier to find and cheaper than any other veggie pasta gadget on the market. However, you will get thicker, more fettuccini-esque zucchini ribbons than you would have gotten if you used a sprializer or another device.
Regardless of what method you use, the first step is always the same:
- Cut off both ends of the zucchini before pastafying.
- Then, peel your zucchini in a downward motion.
- Once you’ve peeled a side you’re zucchini enough to start seeing seeds, stop, turn the veggie over, and peel again. You’ll end up with lots of ribbon like zucchini noodles and a long stick of seeds (feel free to throw away).
And that’s it! Super easy.
The best part about zoodles (besides the fact that they’re delicious and actually taste like noodles) is the sauce. I like to make an avocado pesto. Once you’ve made the pesto, mix in the noodles for full sauce coverage.
Hope you enjoy!