How to Make Zoodles
Calories per serve: 33
Recipe Challenge: Week 2 / Recipe 1 (total recipes 3)
- Choose to peel or not to peel your zucchini. If you want them to look more like noodles, then peel or leave the skin on for more colour and vitamins
- Prepare noodles using your desired option (see notes below). I like to use my mandolin V-Slicer.
- Sweat noodles.
- Preheat oven to 95ºC
- Place baking paper on oven tray and then line with paper towel.
- Arrange noodles onto baking tray as flat as possible as a single layer. All the noodles need to be touching the paper towel or they will not dry our evenly.
- Sprinkle the noodles with salt as the salt helps to draw the moisture out.
- Place in the oven and sweat for around 20-30 minutes or until the majority of the moisture has sweated out. If left to wet they can make your dish watery.
- Remove from oven and wrap in paper towel to remove any additional moisture by gently squeezing.
- Bring water to the boil in a saucepan and once boiling add noodles. For more flavour you can add salt once boiled, just before you add noodles.
- Cook for 2 minutes (up to 10 minutes If they are very dry, however, you will need to cook them 10 minutes for al dente noodles and 15 for soft, silky noodles)
- Drain allow to sit in a colander for a couple of minutes to allow the excess water to drip off.
You can make long, thin ribbon noodles using a vegetable peeler or mandolin.
- Pass the peeler or mandolin over the side of the zucchini lengthwise to produce long, flat noodles. When you approach the seeds, turn the zucchini and begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it.
- If using a mandolin, make sure that you use one of the smallest blade settings in order to produce small, thin noodles.
Zucchini Spaghetti Noodles:
Spaghetti style zucchini noodles can be made using a vegetable peeler, julienne peeler, or mandolin.
- Pass the peeler or julienne peeler down one lengthwise side of the zucchini. Only catch a thin portion of the zucchini, no thicker than 1/2 inch (1.25 cm), for each pass in order to create thin spaghetti-like noodles. If using a julienne peeler, this thickness should already be preset, so no additional work will need to be done on your part.
- If using a mandolin, make sure that the blade is set for a julienne style cut. Pass the zucchini over the blade lengthwise to create thin noodles.
- When you approach the seeds, turn the zucchini and begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it.
You can cut spiral noodles a special spiral vegetable cutter.
- Press the zucchini against the blade of the spiral slicer and crank the handle of the simple machine. As you wind the handle and press on the zucchini, thin spirals should come out of the other end of the blade.
Zucchini Noodles Raw or Cooked:
Zucchini noodles can be enjoyed raw in salads or on their own, but you can also boil, saute, and microwave them to make them more tender and more reminiscent of actual pasta.
- Zucchini is rather moist, however, so you should drain them even if you plan to consume the noodles raw. Instead of “sweating” the noodles, as outlined in this in the method above, you would be better off placing the noodles inside a colander and letting them drip dry for 15 to 20 minutes. When done, wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible.