I’m a big fan of zucchini and my favorite way to eat it is julienned into zucchini noodles. There are so many ways to dress them up it’s easy to eat zucchini every day and never get sick of it. Earlier this week we had zucchini carbonara and it was fantastic.
This is also a great way to reduce processed food and add more vegetables to your diet. These noodles are really great, but there are a few tricks to make them more like pasta and less like zucchini. You can use a mandolin or a knife, I purchased this julienne peeler last year and LOVE it. I’m not one for unitaskers in the kitchen, but this one I am glad I have. To make noodles simply run the peeler around the outside of the zucchini avoiding the center where the seeds are (this part gets mushy and falls apart). You can also cut zucchini into lasagna noodles with a knife, I love lasagna made with zucchini.
After cutting your noodles sprinkle them with a generous amount of salt, I usually use a half teaspoon for each zucchini I cut. Let stand in bowl for 15-20 minutes. This step removes excess moisture from the zucchini and helps the noodles retain their shape. They are less likely to be mushy. Then strain out the salty liquid. If you use sea salt don’t throw this away, dilute it and use it in the garden, the minerals in the salt are good for the soil.
Steam or boil your noodles for a few minutes and you’re done. No need to salt because they will be lightly salty already. Top with your favorite toppings, a few of my favorites are: lemon, feta, and rosemary, or olive oil, black pepper, and parmesan, it’s also great with basil and olive oil, or with classic marinara. You really can’t go wrong with these, they are a great way to incorporate more vegetables into your diet!
Have you ever had zucchini noodles?Filed under Cooking | Comments (3)