You can use the raw noodles as a base for salads or even poke. In fact, I prefer to eat them raw with homemade pesto for maximum crunch. Zucchini noodles are a gift for those days you don’t want to spend a ton of time in the kitchen because they cook quickly. You can use your standard, run-of-the-mill vegetable peeler to make zucchini noodles. If you’ve got crazy long noodles, you can use a pair of clean kitchen scissors to cut them into more manageable pieces. Turn the crank - and voila! You’ve got zucchini noodles. Put one side of the zucchini flat against the blade, and the other side against the prongs. If the zucchini is big, you may want to cut it in half for easier handling. To use, anchor the spiralizer to the countertop and slide your desired blade into place. You can make noodles from carrots, sweet potatoes, turnips, kohlrabi, cucumbers, broccoli stalks and more. It comes with multiple blades that allow you to vary the thickness of your noodles, which is beneficial when you work with different vegetables. It's fast and easy to use, and, if you think you’ll make vegetable noodles often or for your whole family, it’s worth the $25 investment. If you plan to make zucchini noodles often or in big batches, the tabletop spiralizer is worth the investment. Avoid ones that are starting to soften, get flexible or turn brown. Look for zucchini or squash that is firm to the touch and has slightly glossy skin. You can use zucchini, yellow squash or a combination - there’s no real difference in how your noodles will turn out. Here’s our complete zoodle guide, including dos and don’ts, various cooking methods and sauce ideas. Zucchini noodles are incredibly easy to make, and the more you try to complicate them, the higher chance you’ll run into issues. If prepared incorrectly, it can be a slimy, soggy mess. 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.Įating zucchini in noodle form can also be a textural delight - but only if you do it right. 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. This ingenious, low-carb alternative to pasta is a great way to add more vegetables to your diet. Zucchini noodles or zoodles - it doesn’t matter what you call them.
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