How to Zoodle
Jim Weber
Zoodles are zucchini noodles which cook quickly and are pleasing to the eye! You can enjoy this recipe with any spiralized root veggies as well, but because zucchini is so much softer, it can be easily sliced thinly with a serated peeler, hand-held spiralizer, desktop spiralizer, or even a knife.
- 0.5 zucchini per person
- 0.5 tablespoon olive oil per person
- dash sea salt
- 0.25 teaspoon garlic or onion powder per zucchini optional
Wash and (optional) peel the zucchini. Peeling will keep the pasta lighter in color, more reminiscent of pasta, but a little soggier. Heat a large skillet over medium heat. Add oil to heated pan. Add zoodles, a pinch of salt and seasoning powder if using. Cook covered to desired texture (probably 5 mins) stirring occasionally. No harm in undercooking zucchini, but if you overcook, it will become mushy. Cook longer for harder root veggies, but the same process applies. (Recipe♦493)
