Zucchini. Noodles.

Before I tried making zucchini "noodles" at home myself, I didn't really get the hype. Low-carb, sure. More nutrients than pasta, true. Gluten-free, obviously.

But, why not just sautee zucchini in little coins, like the good old days?

Because, they are terrific! There's something so satisfying about the spaghetti shape and feel. It's fun to plate the zucchini just like pasta - it's really pleasing to the eye, on the fork and on the tongue. You can make smaller spaghetti-type noodles, thicker varieties, or thin flat ribbons. I can't call them zoodles though. I just won't do it. 

A few things I've figured out, testing zucchini noodles:

First - use more of the vegetable than you think you need. Unless you're planning only a small side dish, you'll need about 1.5 medium zucchini per person. 

Second - if you have time, prep the zucchini an hour before cooking. Regardless of how much time you have, make sure you peel or spiralize the vegetable into the pasta shape, place into a strainer over a mixing bowl, and then lightly salt. Before cooking, press the vegetable noodles down with a paper towel. This will help some of the water drain out, and make for a much better texture when cooking.  

Third - Cook according to your taste. If you want more of an al dente type firmness, toss the zucchini noodles with olive oil, and sautee for just a few minutes. If you're looking for the vegetable to be fully cooked, because you prefer it, go for it! 

There are lots of tools out there for you to try, depending on your preferences, budget and kitchen space. You've probably heard of the Spiralizer, but I use a smaller device that works kind of like a pencil sharpener called the Veggetti. I also make flat, ribbon-like noodles with a vegetable peeler set for thin, wide peels. 

Some useful tools:

Ways to use your zucchini noodles:

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