Spread in your air fryer basket or tray. They lose their taste and become soggy. Here are some ideas for main courses to serve alongside zoodles: We find that once you are making zucchini noodles then it’s just as easy to make some extra, especially if zucchini is on sale it’s good to take advantage of it and make enough to use for other meals. Now you are ready to make the zoodles. You are here: Home / Recipes / 10-Minute Zucchini Noodles with Garlic & Olive Oil, Posted on Published: 03/14/2018 - Last updated: 01/31/2019 By: Author Tara Kuczykowski, Categories Meal Prep, Recipes, Side Dishes. We all know how quickly it heats things up or cooks things. Cons – Instead of spaghetti-like strands that you get with a spiralizer, this is basically just cutting your zucchini into short, thin strips. I place them in an airtight container for a week or so and take them out as I need them. ), my fave things include cooking + baking (obvs! That’s why it’s good to learn how to cook zucchini noodles in the oven since zucchini noodles taste really good baked or roasted. Once again al dente is the goal. The idea of skipping the time, prep and effort needed to put a fresh bowl of veggies noodles on the table sounds appealing enough. Try it, you will love it. Want to learn how to make zucchini pasta with just 3 ingredients? When they are raw they stay fresh quite a while in the refrigerator. Large zucchinis are usually too watery so use the medium to small-sized zucchinis that are firm in texture. A great choice if you ask me. Embrace the crunch! Prepare the zucchini as you wish in either noodles, slices, or shredded. Add olive oil to hot skillet. CLICK HERE TO ADD THIS 10-MINUTE ZUCCHINI NOODLES RECIPE TO YOUR EASY RECIPES BOARD ON PINTEREST! They are too soft once you cook frozen zucchini noodles. Leave for about 40 minutes, until most of the water has been removed. Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook! In a pinch, you could try using a vegetable peeler to peel long planks off the zucchini and then slice them into noodles. Do not overcook the zucchini noodles because al dente is the desired goal. When you bake the zoodles it’s a faster method because you don’t have to worry about draining any unwanted moisture, baking them in the oven will do that for you. If they are not cooked enough after 1 minute then try an extra 30 seconds. Let me share with you some reasons why eating zoodles is so good for you. That way they cook faster and it doesn’t allow the zoodles to build up too much moisture. It takes under 5 minutes and allows you to monitor the noodles so you don’t over cook them. But otherwise, I would suggest not freezing it, whether they are cooked or raw. THIS will definitely be one of my go-to Whole30 recipes now that I can ditch my spiralizer! When they’re done cooking, transfer them to a colander to drain. Also if it’s summertime and you have a garden full of zucchini, take advantage of the surplus and make lots of zucchini noodles. This will determine the way we cut the zucchini. Use a spiralizer or a julienne peeler to slice the zucchini into noodles. When the flesh is exposed, the moisture will start to leak out, then the zucchini will become soggy and you will have a mushy mess when cooked. Other than that, this is a wonderful way to make zoodles and the preferred method. 1. The First step in making zucchini noodles is to wash the zucchini. Then add the olive oil to the skillet, along with the garlic and crushed red pepper, and cook for about a minute until they’re fragrant. When you use the mandoline slicer it can give you strands similar to spaghetti but much shorter. They can be eaten as a side dish or a main meal. You could though pat them with a paper towel to try and remove some moisture before cooking them. It clamps down to the counter so it won’t move around while you are working on it. Pros – This slicer is usually very sharp and can certainly handle the job of slicing the zucchini into strips. Or you can throw them right into a pot of soup and the heat from the soup is enough to soften the noodles. 3 Ways to Eat Zucchini Noodles. Add the garlic and chili powder. Zucchini skin is another consideration. If you have heard of zoodles then you know that they are made from zucchini cut into different shapes like noodles or spaghetti etc and can be eaten as a substitute for pasta. … Weimaraner, who fancies herself a lap dog. Turn the spiralizer and create zucchini … If you are like me I love pasta and 1 cup was never enough, and instead, you can eat 2 cups of zucchini noodles and only have 10 carbs and 40 calories! Also, make sure that they are medium to dark green, not pale in color with smooth skin. Because they are so adaptable that you can serve them with tomato sauce, or garlic olive oil sauce, seafood sauce, pesto…etc. Turn any recipe into a salad. It’s as simple as that. TIP: If you buy small and firm zucchini to make zoodles out of then you will not have watery zucchini. If they all don’t fit on one tray then you can do them in separate batches. ★☆ Also, be careful when you boil it or steam it. Of course, after you cook the zucchini noodles you can add salt to enhance the taste which we recommend doing. They have their place if you are in a hurry but I’m not a fan because for the same reason I mentioned earlier. cchini noodles in a microwave-safe bowl. If your zucchini is overripe then the noodles will be soft and mushy, so a firm zucchini is best. So when I heard that Green Giant was introducing frozen zucchini noodles to their line, you can bet I was jumping for joy. Continue until the entire zucchini is finished. Then, knead the zoodles with your hands until they become firm and a soapy substance forms on top of them. And once your noodles have cooked, drain the noodles in a colander and serve. How to cook the zucchini in the air fryer Set the temperature to 400°F. Season well with salt and pepper to taste. As I mentioned before, cooking them al dente is really the key to delicious zucchini noodles. ), my JEEP Rubicon, the 4×4 beaches at OBX, and checking out the local craft beer scene… Learn more. Many people wonder if you can freeze zucchini noodles. Then in a small bowl, add the noodles, 2 tablespoons of olive oil and salt and pepper to taste. This recipe looks delish! Depending on whether you’re serving these 10-minute zucchini noodles as an entree with pasta sauce or as a side, this recipe will make 2-3 servings. Then stack the noodles on top of each other, and use a knife to cut lengthwise into skinny strips. There’s nothing worse than twirling zoodles with your fork and having them fall apart. If you buy fresh zoodles or frozen zucchini noodles they can be soggy when cooking them because, in my opinion, they are soggy to start with. As I mentioned you can serve this zucchini noodles recipe as is. Cover the bowl with a damp paper towel. I feel just as satiated after eating them, minus the bloating and carb crash that a big pasta dinner can bring on. There’s a handheld spiralizer by KitchenAid that costs a little more money than other handheld spiralizers, but also can be used on other veggies to make that are a bit harder than zucchini noodles, such as sweet potato and butternut squash. I have also bought zoodles frozen for a quick veggie for dinner. Next cut off the ends. It makes the zoodles uniform in thickness and they come out with some very long, spaghetti-like pieces. Season well … Then they make a great addition and for the soup, it’s normal to have soft veggies. Take them out of the pan when they are al dente and cover with your favorite sauce. Continue until the entire zucchini is finished. Heat up the pan before adding the noodles. This how to cook zucchini noodles video, zucchini pasta zoodles recipe is so simple to make and can be made with both zucchini and summer squash. Cooking zucchini noodles can be tricky because zucchini have an extremely high moisture content. I don’t want complete mush. Your recipe says to steam the zoodles, but then you say to drain them. That is our only option. The bigger the zucchini gets, the skin gets thicker and tougher which is not good for making zoodles. They come out dry…you don’t get moist and soggy noodles. Yes, they do reheat well! Want to learn how to make zucchini pasta with just 3 ingredients? So, when you cook zucchini, not only do they reduce in size, but they also release a lot of water. Pick up the zucchini in your hand and run the julienne peeler across the zucchini lengthwise from top to bottom and watch the thin noodles appear. Do you steam above water or cook in the boiling water? Add about a tablespoon of oil to the pan. If you have a peeler then you can use that to make zucchini noodles. No more undercooked sweet potatoes, this one simple secret will produce a perfectly cooked. Using a spiralizer is the easiest way to make zoodles, and they come in two forms: Countertop Spiralizer and a Hand Spiralizer. The more you handle the zucchini the more watery they can get. TIP – If you do salt them, just make sure that you place the noodles in a colander in the sink for 30 minutes for the water to release, and pat dry. Cons – It can be tedious and time-consuming. Here are the most common ways: TIP – The goal to achieve when you learn how to cook zoodles is to make them al dente and dry! The zoodles usually turn out to be much shorter than with the spiralizer. How to Do It – Just throw the zucchini noodles into a pot of boiling water and drain after 5 minutes. This is so simple yet SO delicious! How to Do It: It’s so easy…just spiralize the zoodles and put them in a bowl and cover them with hot sauce and they are ready to eat. Drain and process in a blender, then allow it to cool. Before I would have spent at least 15 minutes just fighting with my spiralizer, so you can bet I’m going to be stocking my freezer to the brim with these veggie spirals…. Baking zucchini noodles is also very simple to do. This is the best recipe for Zucchini Noodles you will find. First of all the idea behind salting zucchini is similar to salting eggplant slices. ★☆ You don’t have to spend money on a tool that you don’t have, you can just use what you have in your kitchen. Slice the ends off the zucchini and place it on your spiralizer. Zucchini noodles are definitely Keto-friendly, with only 4 NET Carbs per cup. They can be a side dish or used as a main dish, whatever your preference is. One more tip in picking out some fresh ones to make zucchini noodles with is to buy zucchini with the stems still attached because they will last longer if you don’t get a chance to use them right away. Steam over medium-high heat until al dente (about 5 minutes), stirring occasionally. We definitely do not want to cook them until they’re mushy. When making this zucchini noodles recipe the goal is to prepare them so that they are not soggy. A julienne peeler will create thin spaghetti-like noodles, to the length of the zucchini you use. So, I did some research. If you want straight angel hair noodles you could use a julienne peeler by holding onto the zucchini with one hand and then pull the peeler to make the strips. Start with a bag of frozen zucchini noodles, and you can have this easy zucchini noodles recipe on your table in under 10 minutes! Pros – One good thing about a handheld spiralizer is that it’s smaller than the countertop spiralizer so takes up less room in the kitchen. When you spiralize them yourself they are very fresh and a little crunchy, so when you cook them they stay al dente which in my opinion that is the best way to eat the zoodles. If you like pappardelle noodles or lasagna noodles you could use a peeler to peel thin strips of your zucchini. Cook for 5-7 minutes … The longer you cook the zucchini, the more water they release. You can buy them in the store or grow them in the garden. Fast and simple to cook. Put a little olive oil in a frying pan and heat up the burner before adding the noodles. Why – Cooking zucchini noodles in the microwave has got to be the fastest way to cook them. One tip to remember when picking out zucchini is to, One thing to remember when making zucchini noodles recipe is…. It’s quite simple to boil a pot of water, toss in your zucchini noodles and cook for one minute. Salting zucchini can also leave it limp and salty tasting. That is quite a big difference for people counting their carbs and watching their weight. That is why we prefer making fresh zucchini noodles. Raise it back up off the slicer and repeat the procedure until all of the zucchini is finished. Large zucchinis are also not as flavorful, whereas smaller ones have a much better flavor to them. Posted on Last updated: July 24, 2020 By: Author Leigh Oskwarek. Actually, it’s my favorite way with most of our zucchini recipes. For some recipes, you don’t even need to cook the noodles, so in that case, you don’t want to salt the zucchini beforehand. There are so many different recipes that you can make with zoodles, just like you would if you were eating regular pasta. Well, zucchini noodles are the answer. It can do a decent job at making slices that can be used to make lasagna or pappardelle shaped noodles. Remove to a colander and drain well. When they are really large they do not make good zoodles because there are too many seeds, large ones, the skin is too hard/tough and they are very watery. But if know you're definitely planning to reheat them, you may want to undercook them slightly. One thing that can make your zucchini soggy is the way you cook it. Cooked – If you have some leftover zoodles then you could chop them and use them in the future when you make some homemade soup. The worst thing about baking the noodles is that you need to turn on the oven which will heat up the kitchen. The most common one that you will see is spaghetti. Pros – The same pros as a regular peeler. Spiralizing veggies is a TOTAL pain in the you know what! If you want to make the very popular long curly spaghetti shaped noodles the best tool to use is the countertop spiralizer. Keywords: Zucchini Noodles, Zucchini Noodles Recipe, Zoodles, Zoodles recipe, How to make Zucchini Noodles, How to Cook Zucchini Noodles, making Zucchini Noodles, Cooking Zucchini Noodles, Making Zoodles, How to Make Zoodles, How to Cook Zoodles, Best Zucchini Noodles Recipe, Easy Zucchini Noodles, Best Zoodles, Tag @ICantBelieveItsLowCarb on Instagram and hashtag it #ICantBelieveItsLowCarb, Rate this recipe Weimaraner, who fancies herself a lap dog. They are over 95% water by weight. To do this, wash and trim the ends before boiling them for five minutes. Picking out zucchini is a very easy job. Cook frozen Green Giant® Veggie Spirals® on the stove top or microwave directly in the packaging. Also, it’s very time-consuming to make the noodles this way and it’s hard to get the strips as thin as they should be. Peanut sauce would be wonderful, too! Here are the most common tools used to make zucchini noodles: When making zucchini noodles you do not need to peel them first before spiralizing them. This is the best Zucchini Noodles recipe. Cooking zucchini noodles using this method can be just slightly on the mushy side. Have you started to cook with zucchini noodles yet? Let’s share with you a few of our favorites. If you’re cooking more than 1 spiralized zucchini, it may take up to 5-7 minutes to cook the zucchini thoroughly. Simply steam the frozen zucchini noodles in a covered skillet for about 5 minutes or until they’re al dente. Raw Zucchini –  When you freeze raw zucchini it changes the texture and as a result, it also changes the taste. Since we’re getting ready to do another Whole30 in April, I figured I’d share what I think is totally the BEST way to cook zucchini noodles. Thanks for the recipe!! I bought my julienne peeler on Amazon for about $5.00. Born and raised in Ohio (GO BUCKS!!! Because we squeeze out so much moisture, the result has a smaller volume of zoodles compared to the oven method. The pieces will come out only as long as the zucchini itself, unlike the spiralizer that produces strands even longer than the zucchini itself and also longer than regular spaghetti. If you have heard of zoodles then you know that they are made from zucchini cut into the shape of spaghetti or noodles and eaten as a substitute for pasta. When the package comes from the store already spiralized I think they must add water to keep it fresh for some reason. You don’t want to pay for something that is already on its way out before you have a chance to use it. Heat the extra virgin olive oil in a large skillet over medium-high heat. If you have leftover zucchini noodles and do not want to throw them out, you can heat them up on the stove in a frying pan on medium heat for 2-3 minutes or you could stick them in the microwave for 30-60 seconds. Add the zucchini noodles and cook briefly. Start with a bag of frozen zucchini noodles, and you can have this easy zucchini noodles recipe on your table in under 10 minutes! Add some low carb sauce, and some protein and you have a perfect Keto/low carb meal or side dish. PIN IT NOW, MAKE IT LATER! In fact, when we share with you how to make zoodles, one key point is that the zoodles stay more firm and in shape by not peeling the skin off of them. I fell hard for zucchini noodles last May when I completed my first Whole30. That’s a lot of water! After prepping the zucchini, get a knife and a cutting board. Cons – It requires more effort than the countertop spiralizer and the noodles tend to come out much shorter than the countertop version. Once you cover them with hot tomato sauce or hot shrimp scampi sauce the heat of the sauce is just enough to slightly soften the zucchini noodles so that they resemble al dente texture. You can add frozen zucchini directly to soup without thawing, but if you’re making bread, cookies or cake, you should thaw it and blot it dry. But then I took a look at the price tag: each of these frozen packages sell at $3.99 each. Be careful when you use the mandoline because the blades are very sharp and you can easily cut your finger or your hand. Cons –The zoodles usually turn out to be much shorter than with the spiralizer. Raw. It is nice when you can freeze things for future use but unfortunately, zucchini is not one of those things that freeze too well. Born and raised in Ohio (GO BUCKS!!! Once oil is hot, add the zucchini noodles. The larger the zucchini the more seeds it will have and likewise more water in the zoodles. It’s easy to use, easy to clean, and is small so it doesn’t take up much space in your cabinet. I love the homemade zucchini noodles raw. Cook until the garlic is … Pick up the zucchini in your hand and run the peeler across the zucchini lengthwise from top to bottom and watch the lasagna type noodles appear. For noodles and slices, place in a single … Some people always do it, but we avoid salting our zucchini before cooking it. To make fettuccine noodles you can use the mandoline along with a knife to make thinly sliced planks and then cut the planks to resemble fettuccine. Unsophisticook is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com. But instead of leaving them long and flat, using a knife, you can cut the lasagna noodles into skinny strips. Each has its pros and cons. There are many shapes and sizes that you can make zucchini noodles in. So, let’s dive into learning how to cook zucchini noodles in a microwave! TIP – Do not overcook the zucchini noodles. 1. ★☆, COPYRIGHT © 2021 I CAN'T BELIEVE IT'S LOW CARB! I love them so much because they are easy to make and a delicious replacement for pasta, and at the same time are full of essential vitamins and minerals as most veggies are! Repeat with more zucchini until you have enough noodles. Vegetables with a high water content, like zucchini will naturally release water after cooking, so add cooked Green Giant® Veggie Spirals® Zucchini to recipes just before serving to prevent them from getting runny. Choose which method you will be using to make the zucchini noodles. Zucchini puree is excellent frozen and can be added to sauces, smoothies, soups, casseroles, or baked goods. Our family loves them and my hopes are that your family will too, so let’s proceed to show you how to make and cook zoodles. Once you think they’re tough enough, wrap the zoodles in a thin cloth and hold them over a colander. Confession time: I eat a lot of pasta. Look for smooth zucchini that don’t have cuts and blemishes. Everyone’s taste buds are different but In my opinion, I do not think that the zoodles taste exactly like pasta, they just take on the shapes of spaghetti and noodles and they are very delicious. Pick up the zucchini in your hand and run the peeler across the zucchini lengthwise from top to bottom So by keeping the skin on, your zoodles will be firmer and there are also many nutrients in the skin like a lot of other fruits and veggies. disclosure policy | privacy policy | user agreement, Copyright © 2021 Unsophisticook | Bamboo on Trellis Framework by Mediavine, How To Make Oobleck with Just 2 Ingredients! Now you won’t have to starve yourself to death! Add the drained zucchini noodles back to the skillet and toss with the garlic and crushed red pepper. What I have found when buying the pre-packaged zucchini noodles is that since they are wet they have the appearance of already being cooked because they are already soft, so when you use them you can’t really cook them too much or they will really be mushy. When we make eggplant parmesan we salt it and the water releases and comes out which in turn helps the dish not to be watery. When you want to make pasta, sometimes you feel like spaghetti and sometimes lasagna, and the same is true with zucchini noodles. When I first began cooking zoodles, I would cook them by boiling them in a pot, with water, like you would normally do with any frozen vegetable, except the zucchini noodles were fresh. Green Giant Veggie Spirals are gluten free and come without sauce or seasoning, making them ideal for use as an entrée, a side dish, or in soups and stews. Add drained zucchini back to the pan, along with the chopped parsley, and toss to coat. To remove as much moisture as possible, squeeze the cloth for 2 to 3 … BUT if I’m being completely honest, I detest preparing them. So much so that you can twirl them on your fork and makes you feel like you are really eating spaghetti. Yuck! Uncooked – Spiralize a bunch of zucchini noodles all at once and keep them in the refrigerator uncooked. Cons – The only downside to using a countertop spiralizer is that it is the most expensive tool out of all methods. When you eat fresh food it is always the best even though you can also eat pre-packaged foods, especially when we are busy and don’t have as much time to cook as we may want to. Zucchini noodles are so versatile that so many sauces and other things go so well with them. Many links on this website are affiliate links, meaning if you click through my link and make a purchase, I receive a small commission for referring you (at no extra cost to you). Just like pasta has many varieties to choose from, the same is true of zoodles. Why – The only way I can see myself boiling zucchini noodles is if I am making a pot of homemade soup. Pros – You don’t have to spend money on a tool that you don’t have, you can just use what you have in your kitchen. Cons – You can’t really get strands that resemble spaghetti or angel hair or any kind of noodles that are long in length. Add about 2 teaspoons of water. Start to crank the handle continuously and watch the zoodles come out the end. Enjoy! Just keep tossing so that all zucchini noodles hit the bottom of the hot skillet and cook … How to Do It – To proceed with this method just put your zucchini noodles in a microwave-safe dish and cook for 1 minute. PIN IT NOW! How To Make Zucchini Noodles in the Oven (Preferred Method) Surprisingly, the best method I’ve found for how to cook zucchini noodles …