Zoodles 101: How to make and cook zucchini noodles
Zucchini noodles or zoodles — it doesn’t matter what you call them. This ingenious, low-carb alternative to pasta is a great way to add more vegetables to your diet.
Zucchini is chock full of fiber, vitamin C, vitamin A and vitamin K, Abbie Gellman, chef and registered dietitian at the Institute of Culinary Education, told TODAY Food. And with only 19 calories and 3.5 grams of net carbs per cup, you can feel great about eating it to your heart’s content.
Eating zucchini in noodle form can also be a textural delight — but only if you do it right. If prepared incorrectly, it can be a slimy, soggy mess. Zucchini noodles are incredibly easy to make, and the more you try to complicate them, the higher chance you’ll run into issues. Here’s our complete zoodle guide, including dos and don’ts, various cooking methods and sauce ideas.
https://www.today.com/food/zoodles-101-how-make-cook-zucchini-noodles-t191607
Love ‘em! :-)
When we had a lot of zucchini last year, I made zoodles, squeezed out as much liquid as possible and froze them. They are a little soggier than when fresh, but still good. We also fried the frozen zoodles in olive oil and it made for a nice crispy side dish.
That spiralizer is a neat gadget.
just in time
this week I am getting my first zucchini of the year
Woo Hoo!
So I’m having my deck redone. The raised veggie bed next to the house is now full of composite decking and pressure treat sawdust. I think they converted it to a flower bed. What say you?
Thanks for this link. I love zucchini and it would be good if I made noodles from them more often.