Zucchini are the rabbits of the vegetable world. If you turn your back, they grow exponentially: if not in number, in size. But it is also a nutritious and incredibly versatile veggie. One of the most fun ways to convert those clubs to something delicious is to create zucchini noodles, or “zoodles”. Here are a few ways to make delicious gluten-free, low-calorie and fast-a pasta with your zucchini bounty.
Fuh-getti Spaghetti! Try Meaty Mushroom Sauce with fresh tomatoes and basil over spaghetti-zoodles, ziti zoodles in a Grilled Eggplant and Rosemary Ragu or Creamy Zucchini Fettuchine!
Making the Zoodles
Fast-a Pasta Cut away the seedy middle portion and only use the outer sections of the squash to make the zoodles. Fuh-getti Spaghetti Use the grater attachment on your food processor or a standard metal box grater and get an arm workout while you’re at it. Salt lightly and drain the grated zucchini in a colander set over a metal bowl. Add the juice to soup or sauce if you like. Zucchini Fettuchine For wide fettuchine-like zoodles, use a vegetable peeler. Peel in long swipes and stop when you get near the seedy core.
Drop zoodles into salted boiling water for a minute or two (then drain thoroughly) to soften them or... you may like the crunch of raw zoodles with your favorite pasta sauce! * Zoodles can be cut and stored in the fridge for a few days and used as needed. Fast and fun! Here’s how to make to the recipes above.