#ZOODLES RECIPES FULL#

Similar to the KitchenAid attachment, this baby will instruct you to skewer your vegetable (again, so violent) and hand crank it through your chosen blade for noodles that come out pretty much uniform.

I've personally owned one of these babies, and I will say that even though they're pretty hard to clean, I did love it. If you have an excess of kitchen space and love eating zoodles, buying an appliance specifically for making them might be a good idea for you. Then, simply skewer the vegetable your choice on the included metal spoke (this part's a bit violent but necessary) and turn on the machine for noddles that come out perfectly. Once you've placed the attachment on your KitchenAid, choose whether you want your noodles to be medium, fine, or extra fine. Kitchen Aid's spiralizing attachment will cost you a pretty penny, but will save you a whole lot of time and frustration. Use it to run the blade down the length of the vegetable to create thin strips, then julienne the thin strips into zoodles.If you cannot be bothered with cranking your zoodles by hand (it me) and you own a KitchenAid, you are in luck, my friend.

In a pinch use a vegetable peeler can get the job done as well.

A julienne peeler works great with smaller “teeth” work great in creating very thin vegetable “noodles.

If you have a chef’s knife (and patience) you can cut the zucchini into thin planks and then fine strips.

Simple and so delicious! What To Use If You Don’t Have a Spiralizer:

Seasoning the zucchini aftercooking is important because salt will draw out the water of the zucchini and to avoid watery and soggy zucchini noodles, season before serving.Īnd that’s it friends. Right before serving, season with kosher salt and black pepper to taste. Cook for 5 to 8 minutes or until the zoodles reach a desired doneness.īecause we prefer more texture, so I cook them for about 5 to 6 minutes. Sauté the garlic for 30 to 45 seconds or until fragrant.Īdd in the zucchini noodles and toss to coat in the garlicky oil. In a 10-inch skillet heat 2 teaspoons of light olive oil and one clove of garlic over medium to medium-low heat. Follow the directions of the vegetable spiralizer you’re using to create beautiful veggie ribbons

#ZOODLES RECIPES FULL#

For this post I was making a half-batch but the instructional part is for a full recipe.įor this recipe, I’m using the 3mm (spaghetti) blade to create the noodles. To make 4 servings, use 2 medium zucchini. To Make These Garlic Parmesan Zoodles You Will Need: I love it.Īlmost as much as I love these zucchini noodles. The one I own (linked in the recipe printable) has 7 blades and makes veggie noodles in seconds. The easiest way to make zoodles is by using a spiralizer. It’s literally only 6 ingredients and takes a few minutes. The recipe I’m sharing today, is exactly how I make them at home for things like chicken parmesan or as a bedding for seafood.

Haileigh and Mal still aren’t sold on veggies masquerading as pasta, but they’re young still with a youthful metabolism. When I say “we”, what I really mean is Pat and I. Since the invention of the spiralizer (or maybe even before that) zoodles have become a popular substitute for pasta. Zoodles or zucchini noodles aren’t new to the culinary scene. Season with salt and pepper and top with freshly grated Parmesan cheese. Fresh zucchini is spiraled and quickly cooked in garlicky olive oil. These Garlic Parmesan Zoodles are a delicious way to up the veggies in your diet while lowering your carb intake.

Zoodles recipes