How To Make Zucchini Noodles With or Without Spiralizer

Are you a pasta lover or crazy about losing weight? Who isn't? But of all the possible foods you can take, there is a low-carb pasta that will blow your mind with its taste and will not add an extra calorie to your body: zoodles!

Zoodles, or zucchini noodles, are one of the best pasta substitutes. The taste of zucchini is rather mild and not overpowering.

Besides, it is completely gluten-free and super low on calories. So, now that you wonder how to make your zucchini noodles, we’ll share some easy zoodle recipes.

First of all, prepare your zucchini. There are two ways you can do that:

Spiralizer is considered to be the best tool for making zoodles. It looks quite old-fashioned but it does a great job with making perfect-sized noodles. You don’t have to buy an expensive one for your zoodles to be picture-perfect.

Simply cut off both ends of your zucchini and place it right next to the blade. An alternative could be using a food processor with a spiralizer blade option.

You probably already have a julienne peeler in your house and this is very handy. Just grab one and slice your zucchinis.

The tool is perfect for flat-sliced pasta. The slices will be thin and super delicate. The process will take some time longer than with a spiralizer though.

Now that you have made zoodles, you will now need to get them cooked. Here are some few simple but delicious tried and proven methods to prepare you zucchini noodles in such a way that you will forever forget that you were craving for high-carb pasta.

Also Read: Best Food Processor for Pureeing

Yes, you can actually eat them raw and they will be delicious. Just add some sauce to your zucchini noodles and they are ready to be served. You can simply use a simple vinegar-based sauce, some creamy pesto or some butter-based sauces.

Basically, any dressing you use for your salads will do. Use your imagination! Put the dressing on and let the noodles sit for a while for a better taste.

Are you looking for the answer of 'What Noodles For Ramen?', Here you go......  Zoodles!

Contrary to popular opinion, if you add zoodles to liquid they won’t become mushier. Zucchini don’t release much moisture into the water.

However, the broth will become a bit diluted so make sure you add some flavors to it to preserve its taste. This would make a perfect ramen dish.

Add a little olive oil in a pan that was heated and cook zoodles for about 2 minutes. Make sure not to overcook your noodles to preserve their crunchy texture. Though they are fine to be eaten on their own, adding your favorite cheese, sauce or proteins will make a perfect dish.

Seafood and zucchini noodles are a classic combination. Add some tomatoes and a delicious dish is ready. As an alternative to seafood, use some beef or chicken sprinkled with parmesan.

Microwaved zoodles for those who are in a hurry! Microwaving your noodles is probably the fastest way to cook them. Just one minute, and voila, your dish is ready!

If you are cooking for a whole family and have a big dish of zucchini noodles, you might need to cook for a bit longer but do not overdo.

Again, add your preferred sauce for the best result.

This is the most time consuming method but why not try it? Maybe it will become your favorite!

          > Preheat oven to 200 degrees.

          > Line the baking tray with baking paper and distribute your zucchini noodles evenly.

          > Sprinkle with some salt.

          > Bake your zoodles for 10-15 minutes.

          > After removing them from the oven, squeeze them in a paper towel to get rid of water.

Next time you wonder how to make sumptuous zucchini noodles, remember these simple methods. Try cooking them different ways and see what you will like most. Remember that what you add to noodles is as important as how you cook them.

A sauce is a definite must-have.

Add your favorite one or go for some new flavors. Classic combinations of beef, chicken, cheese, tomatoes, garlic or seafood go together perfectly with zucchini noodles just like usual high-carb pasta.