It’s true. Zoodles will never come close to the dense, chewy strings of pasta you once loved. But when you acknowledge the zoodle for what it is – thin slivers of vegetables that hold sauce and carry flavor from your bowl to your mouth – you begin to notice texture.
You appreciate how the thin ribbons wrap around your fork.
And really, you revel in the green crunch of zucchini or the earthy bite of spiralized beets.
Oh, and kids love them.
Like its grain-based cousins, you can boil, bake, or fry zoodles. Serve them chilled, covered in sauce, or swimming in a warm bowl of bone broth. Try topping your zoodles with a tomato or fauxmato sauce and meatballs.
- 4.7 stars
- 8 medium zucchinis
- coarse sea salt
- To make zucchini noodles, either purchase a julienne peeler or a spiral cutter, OR simply use a sharp knife to cut the zucchini first lengthwise into strips, then slice those strips as finely as possible into spaghetti-like pieces.
- Sprinkle some sea salt over the zoodles and let them sit for 25 minutes in the sink to sweat out excess water. After the 25 minutes, rinse and pat them dry with a paper towel.
- Use raw or cook in a large pan over medium heat for about 2 minutes, to allow the zoodles to soften slightly. Remove from heat and serve.