Zucchini noodles (or zoodles as they are affectionately called) have become a recent popular food trend and I was absolutely intrigued by this idea. Replacing pasta with zucchini? Sign me up! I recently posted about comparing two different vegetable peelers in order to create noodles from zucchini, here’s how it all went down.
The reigning champion of the “peel-off” was the Veggetti, vegetable slicer. It created a much more consistent noodle and I was happy that these noodles essentially looked like pasta. Who needs gluten anyway?
Once I tested the slicer, I very quickly sliced 8 zucchini into thick noodles, since the vegetable slicer is so easy to use. Speaking of ease of use, cooking these noodles only takes a few minutes, which is the cherry on top of this quick dinner.
Since these noodles are fragile, be sure to boil them for a few minutes to avoid breakage. I topped these zucchini noodles with bolognese sauce but these noodles are so versatile that they will go with anything!
I’m so excited to make these zucchini noodles over and over again. Let me know about your zucchini noodle experiences in the comment section below.
- 8 zucchini (medium)
- Use vegetable slicer to cut zucchini into thick noodle-like strands
- In large pot of boiling water, add sliced zucchini for 2 1/2 - 3 minutes, until cooked. Be sure to avoid breakage
- Drain cooked zucchini in colander until excess water has been removed
- Serve hot with tomato or bolognese sauce