Wining & Dining
Mastering the Art of Zoodling
4/2/2018 6:15:17 PM
Zoodling

Imagine your favorite plate of pasta – covered in marinara, alfredo, or a sharp cheddar cheese sauce. Whatever your preferred topping, they all share one thing: a carb-loaded base. 

Whether you’re cutting back on carbohydrates, need to avoid them for health reasons, or simply want a lighter dinner for the coming summer months, we have an answer – zoodles.

What are Zoodles?
In short, zoodles are zucchini that have been spiralized or julienned into long, narrow, noodle-like strips. They can be served cold or warm, raw or cooked. Zoodles offer a low-calorie, low-carb alternative to traditional pasta.

Want to get even more adventurous? Try the same technique on carrots, sweet potatoes, squash, even apples! Some fruits and veggies are best for cold meals, while others can be steamed, roasted, or fried.

Tips and Techniques for Successful Zoodling
To ensure your zoodling success, here are a few tips and methods you can use.

Preventing Soggy Zoodles:
Soggy zoodles can make for a disappointing dish, so try these methods to keep them crisp. 
  • Make the zoodles the day before you plan to use them and place them in a covered container lined with paper towels in the refrigerator.
  • If you need to cut down on prep ahead time, place your zoodles on a baking sheet lined with paper towels and lightly sprinkle them with salt. Allow them to sit for about 30 minutes, then gently press them with a clean tea towel or paper towel. 
Zoodling Methods
A spiralizer is the most common way to create zoodles, but you don’t have to have a specialized tool to enjoy this meal.
  • Use a julienne peeler to create thin, long noodles. They won’t be as long or curly as ones made with a spiralizer, but they’ll do the trick.
  • A vegetable peeler creates flat, thin zoodles more like fettuccini or lasagna noodles.
  • Grate your zucchini on a box grater to create short, rice-like zoodles.
  • For any of these methods, be sure to discard the seeds and wet core of the vegetable and remove excess moisture before serving.

Cooking Your Zoodles
Once you have your zoodles prepped, there are a few ways to cook them.
  • Raw: Serve them raw for a crispy, refreshing meal. Raw zoodles can be consumed cold or toss them with your prepared sauce to warm them up a bit.
  • Microwaved: Place zoodles in a microwave-safe bowl and cook for one minute.
  • Sautéed: Heat olive oil in a skillet, then toss zoodles in and cook for one to two minutes. 
  • Boiled: Bring a pot of water to boil. Add zoodles and cook for one minute. Drain and serve!
Zoodle Recipes
The options for serving your zoodles are limitless! Use them cold or hot as a substitute for any pasta. Here are a few ideas to get you started.
  • Stir-Fried Zoodles: Sauté a chopped onion and a few cloves of minced garlic until tender. Add your zoodles, then toss in some teriyaki sauce, soy sauce and sesame seeds. Dress it up with other steamed vegetables, chopped peanuts, or hot sauce.
  • Zoodles and Meatballs: You can’t go wrong with a classic! Prepare your zoodles and serve topped with your favorite marinara sauce and a few meatballs. For a vegan option, use veggie or lentil-based "meat” balls.
  • Zoodle "Pasta” Salad: Toss your raw zoodles with vinaigrette, Italian dressing, or other pasta salad dressing. Add fresh vegetables like cherry tomatoes or avocado chunks. Top with grated Parmesan. Another twist? Zoodle caprese salad – tomatoes, fresh mozzarella, basil leaves, and vinaigrette. 
Happy zoodling!
Posted by: Keaghan P. Wier | Submit comment | Tell a friend

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