How to Make Zucchini Noodles
Serves 2
Learn how to make zucchini noodles in different shapes!
Ingredients
- 3 medium zucchini
- Extra-virgin olive oil, for brushing, optional
Sauce and topping options:
- pesto
- lemon vinaigrette
- roasted tomatoes
- grilled or roasted veggies
- Freshly grated Parmesan cheese
- Fresh herbs, such as basil or mint
Instructions
- Choose the type of noodle you would like to make and follow the corresponding instructions.
- For curly "spaghetti" noodles using a countertop spiralizer: Clamp the spiralizer to your countertop. Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.
- For straight "angel hair' noodles using a julienne peeler: Simply hold the zucchini with one hand and pull the julienne peeler across the zucchini to make strips.
- For "fettucine" noodles using a mandoline and a knife: Slice thin zucchini planks with the mandoline, and then cut those planks into fettuccine-sized strips.
- For "pappardelle" noodles using a regular vegetable peeler: Use the peeler to simply peel thin strips of zucchini.
- To cook the zucchini noodles, heat a skillet to medium heat and brush with olive oil. Add the noodles and cook for 1 minute, or until just warmed through. Remove from the heat and serve with desired sauce and toppings.
- Alternatively, serve the zucchini noodles raw with a warm sauce (the heat of the sauce will gently cook the noodles without making them mushy).