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Zucchini zoodles how to#

(This is called “seasoning the oil” in Chinese cooking, but the technique works great here too.)

Add several garlic cloves and cook just until the garlic is fragrant, about 1 minute.

Heat a few tablespoons olive oil over medium-high heat in the largest frying pan you have.

Here are the steps I use for cooking them: Zucchini noodles are good raw, but for many dishes I like them just slightly cooked. Whichever method you use, be sure to cut a lengthwise slit halfway through the zucchini before you start making noodles, otherwise you’ll get one long noodle! How do you cook Zucchini Noodles?

Zucchini zoodles how to#

There are a lot of different gadgets that can be used to make zucchini noodles, but I’m a big fan of the Spiralizer! (affiliate link) If you don’t want to invest in a spiralizer, check my post on How to Make Zucchini Noodles. What’s the best way to make Zucchini Noodles:

pitted Kalamata olives, or use black olives.

fresh-squeezed lemon juice I used my fresh-frozen lemon juice.

salt and fresh-ground black pepper to taste.

What ingredients do you need for this recipe? And if you’re a fan of Greek Salad like I am, I promise you’re going to love this idea for an easy dinner. This made a perfect easy healthy dinner for a hot summer day. We used the mix of red and yellow cherry tomatoes but use any type of cherry tomato you have, and to keep it kid-friendly we used plain black olives, but you could adapt the mix of vegetables to your own taste. We made this with the Greek-seasoned mix of vegetables and Feta mixed right in the pan with the noodles, but if this makes more than you’ll eat at one meal I recommend keeping noodles and the Greek tomato-olive mixture separate and mixing it at the table so you can store the leftovers separately. Kara and I both loved the barely-cooked zucchini noodles with cherry tomatoes, olives, red onion, crumbled Feta, and Greek seasonings when we tested this recipe.

I think it was using some of my favorite flavor combinations combined with zucchini noodles that made me into such a fan.Īnd a few years ago when I was cooking with my niece Kara, we had a brainstorming session that produced these Greek-Style Zucchini Noodles. And now it’s almost summer and zucchini noodles are starting to sound good for a low-carb and gluten-free dinner idea, so I’m reminding you about this recipe! You can use this to make stick noodles, a good option if you're already storing a mandoline in your kitchen.I’ve been infatuated with zucchini noodles for a few years now, and I used to make them with a simple julienne peeler before I discovered the Spiralizer. Mandoline: Most mandolines offer a blade option that juliennes.The process is a bit awkward and you'll be left with quite a bit of zucchini leftover. A julienne peeler will make thin, stick noodles, while a standard peeler will make ribbons. Vegetable peeler: A peeler is the cheapest and easiest option to store, especially since you probably already own one.It's a nice option if you already have the mixer and plan to use it often. Spiralizer attachment: You can purchase an attachment for your Kitchen Aid mixer that's powdered by the motor.These take up the least amount of space but require the most brute strength and don't usually offer different noodle size options. Handheld spiralizer: These all-manual spiralizers allow you to insert the zucchini and turn, similar to a fat pencil sharpener.They do, however, take up some room in your cabinets. Tabletop models are manual, requiring you to turn a crank, but they're easy to use and don't require much strength. Countertop spiralizer: A tool like the spiralizer seen here can be used to turn a variety of veggies into noodles (or even curly fries) and allows you to adjust the width.There are several gadget options available for making zucchini noodles at home: