Have you wanted to jump on board the zoodle craze train, but aren’t really sure how to make them? Well this is the post for you! Luckily, preparing zoodles is very easy and just requires an extra step or two that you might not anticipate.
The key is to draw some of the water out of the zucchini before you cook it like a noodle. If you skip this step, your dish will likely come out very watery and you’ll be like, “Well this sucks; I hate zoodles.” Don’t be put off by the salt. It doesn’t translate to an overly salty dish in my experience. With that being said, I would taste your final product before finishing it with any extra salt!
What You’ll Need
*You can make zoodles without a spiralizer. You can use a vegetable peeler, or your amazing knife skills to slice these thin ribbons. I use a fairly cheap manual spiralizer. I think it cost like $12. It’s easy to use, but now that I know we love zoodles I might upgrade to one of the fancier ones one of these days.
How You Do It
- Rinse off your zucchini. Slice off the very ends.
- Using your kitchen utensil of choice, slice the zucchini into ribbons.
- Place all of your ribbons of zucchini in a strainer over the sink. Sprinkle with salt and toss with your hands. [I use a ratio of 1/2 tsp of salt per zucchini.]
- Let it sit for a minimum of 15 minutes. The longer you have to let them sit, the more water you’ll draw out.
- Pick up the zucchini and squeeze the ribbons in your fists. You won’t destroy them, and you’ll be amazed at how much more water you can squeeze out!
Now you have zoodles that are ready to be used in whatever recipe you’re working on!