Let’s be frank. Nobody’s first spiralized veggie is a good old celeriac. It’s always a zucchini or carrot, right? This page deserves a lot of love because zucchini’s GET a lot of love and are one of the easiest spiralized veggies to cook!
Zucchini noodles have taken on a life of their own, otherwise popularly known as “zoodles.” They are one of my favourite noodles to spiralize also because of their compatibility with both spiralizer types – the hand-crank spiralizer and the hand-held manual one! I’ve had great success bringing my little Gefu spiralizer to lunches and making spiralized noodles on the spot. It never ceases to a) amaze people you can make noodles from vegetables and b) spark a great conversation!
Zucchini is the easiest introductory vegetable; if you’re serving a spiralized meal to a spiralizing rookie, zoodles are most akin to real noodles and really great way to introduce spiralized vegetables to others.
Spiralizing is super trendy right now, but there’s always going to be people who drag their feet a little and are not akin to trying new things! (But I have yet to stumble upon someone who disliked zoodles after they tried them!)
Let’s see the Spiralized Zucchini Recipes
What You Can Expect
- Long soft noodles
- Softer consistency, noodles that break easily (similar in durability to apples)
- Slight spongey texture
- Drain noodles if you are not eating right away! Otherwise, leave them as is because water fills us up!
- Try the different strains of zucchini as they become available seasonally!
- Peel the zucchini – Optional. (I personally prefer the skin on)
- Trim ends off so they are flat
- Recommended blades: 3mm, 6mm, flat blade, or angel hair blade (exclusive to the 4-Blade spiralizer)
Cooking Spiralized Zucchini
- Recommended applications: Noodle dishes, soups, salads, sides.
- Not recommended for spiralized rice
- Eat raw (more filling than sauteed zucchini because it has a higher water content)
- Highest nutritional value raw
- Saute in olive oil or oil of choice for 3-5 minutes on medium heat.
- Note: Do not cook longer than 5 minutes; will loose their shape
- Drain in a colander for a few minutes
Boil and Drain
- Boil for exactly 2 minutes in broth (or add bullion cube to water)
- Do not add zoodles to water until it has come to a boil!
- Drain immediately into a colander for 5 minutes
- Gets a spongey smooth texture that holds its shape!
- Baking not recommended unless called for in recipe, oven will dehydrate noodles
Steam for 4-5 minutes
- Steaming is the healthiest method of preparation (aside from eating raw) but note that steaming ADDS moisture to your zoodles, so be sure to serve, drain, and eat immediately to avoid soggy noodles.
- 1 medium sized zucchini = 1 cup spiralized zucchini noodles
- I personally like 1-2 cups cooked zucchini as my normal portion size
- Store raw for up to 5 days in air-tight container
- Store cooked zucchini noodles for 2-3 days max to avoid soggy noodles (unless otherwise specified by recipe)
- Do not freeze