How to Spiralize and Cook Zoodles | Making Zucchini Noodles

Zucchini can grow like a weed for most of the summer, making it a great garden plant. Most people I know only think about zucchini bread as a use for zucchini and then get sick of it. The uses for zucchini are nearly endless and here is just another quick and simple recipe to use up your zucchinis. 

Another great reason to enjoy zoodles (zucchini noodles)? They are keto friendly and low carb making them a great substitution for diabetics or others looking to cut down calories and carbs. They also don't seem too noticeably different to me from regular noodles. 

We use a handheld spiralizer. You can get electric ones that are much fancier, but we found the simple and cheap LHS spiralizer does the trick just fine. In fact, feel free to simply cut thin strips of zucchini if you don't want to invest in the spiralizer. I'm a bit too lazy to do the extra cutting, but we have used a peeler to make lasagna style noodles with great results so I imagine you could cut or grate small noodles as well.

No matter which way you choose to create the noodle shape, the next step is to salt them. We put ours in a colander in the sink and layered in dashes of salt. You could also put in a bowl in the fridge, but we like to let ours drain off water directly. 

After about 30 minutes - 1 hour, rinse the salt off the zoodles and squeeze to remove excess moisture. This is important to ensure you don't have watery zoodles. 

You can either enjoy raw or cook. To cook, toss them in a pan over medium heat with some oil or butter for 3-5 minutes. Enjoy!

We love ours with spaghetti or stir fry dishes, but have enjoyed as simple garlic buttered zoodles as well.

Watch the review of our spiralizer.

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