You will also be surprised at how much they shrink as they cook down! In other words, don’t be overwhelmed by the amount on your plate, or worry about making “too much” – they’re just vegetables, after all! If this is your first time “zoodling” (yep, totally a word, says me…) you’ll be amazed at how many zoodles can be created from just one zucchini! Hell, I am still amazed, dozens of zoodling sessions later. This keeps the zucchini moving forward, pressed tight against the blade. Crank the handle in a circular motion with one hand, while also applying pressure to the second handle with your other hand. Now, spin away! Can you pat your head and rub your stomach at the same time? Good. Skewer the zucchini between the spikes by the blade and the one by the handle. On our spiralizer, that is the 3 mm blade insert. When we make zoodles, we prefer to use the blade that creates spaghetti-like strands. Don’t worry, the zoodles will still be plenty long! Ridiculously long, in fact. I also find it easiest to cut long zucchini into two shorter halves before spiraling. A helping hand from a friend works too!Ĭut the butt ends off the zucchini. Most of them should have suction cups on the bottom, which help them stay put while you grind. Secure the spiralizer to your countertop. Also, the straighter your chosen zucchini are, the easier they’ll spin in the spiralizer. Medium or large zucchini work great! Just avoid the baseballs bats. They also create a slightly more wet and soggy zoodle. We have found the most monstrous, overgrown squash are difficult to work with on the spiralizer. The two garden zucchini that we used to make this meal, for the two of us.
Optional: add black beans or white beans for a welcome pop of protein.A Spiralizer, or “Zoodler”. We love and use this highly-rated spiralizer.A little fresh chopped basil sprinkled on top is also excellent. Sauce of your choice, but I highly recommend pesto! Check out our popular “Besto Pesto” recipe with basil, walnuts, parmesan and lemon.Fresh garlic and onion OR garlic and onion powder.Aaron and I usually eat one medium-large zucchini worth of zoodles each. The amount will vary depending on how many people you intend to feed. I will even suggest a few tweaks and options as we go! Flavorful, but simple! Feel free to get fancy and doctor yours up. Speaking of customizing your zoodles, we kept this recipe pretty simple. When cooked right, they totally hold their form and texture! Zoodles themselves are fairly mild-flavored, meaning the options are endless for seasoning and saucing them however you desire! Just like pasta.
I have to admit, we hadn’t tried zucchini noodles (also known as zoodles) until just last summer! Afterwards I was like, where have you been all my life? For some reason I imagined them as a mushy, falling-apart, sad impersonation of pasta. Whether you’re looking for a new way to enjoy your abundance of zucchini, or you simply want to substitute out pasta for something healthier and lower-carb, this pesto zoodles recipe will do the trick! It is quick and easy to make, full of seasonal ingredients, light, healthy, and most importantly, totally delicious! An added bonus is that the core ingredients – zucchini, basil, and tomatoes – are some of the easier crops to grow at home, including in containers! You just need to find new ways to use your zucchini to keep it interesting – like zoodles! I already hit you with our fiesta-style stuffed summer squash recipe, so how about another… Yes, it is still squash season! Isn’t it silly how we gardeners can so eagerly await something – the summer garden – but then also tire of it so quickly in some ways? Zucchini will do that to ya.
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