How-To: Spiralized Zucchini, aka "Zoodles"
Without a doubt, "zoodles" are my #1 summer go-to veggie of choice. They are quick, easy, versatile, and low calorie... not that I'm into counting calories, per se. What more could you ask for?!
I have noticed more and more grocery stores carrying pre-packaged zoodles. However, they are often kind of sad-looking, and I often wonder how long they have been sitting there. Not to brag, but I have spiralized enough zucchini from our garden to fill up two 12-cup storage containers and--while we ate zoodles each night for dinner for a week--the zoodles were 100% perfectly fine... unlike the sad-looking zoodles I have seen in the grocery store.
Sidenote: I am in no way against buying pre-packaged produce. I will buy pre-packaged riced cauliflower in a hot second because it means not creating a huge mess by doing it at home and therefore finding bits of cauliflower for the next week.
I am often asked how I prepare zoodles. Personally, I like do a quick sauté with 1 tbsp ghee and 1 tbsp coconut aminos til they are just softened... but I realize that is not exactly a recipe. So, I have decided to create this "tutorial" and link a few recipes (scroll to the bottom).
Step 1: Wash zucchini. Remove stem and cut in half (more manageable when spiralizing).
Step 2: Set up your spiralizer and a container to catch the spirals. A pie plate or baking sheet works well. Be sure to use a hard, flat surface that the feet of the machine can suction against.
Step 3: Carefully fix the vegetable to the steel spindle on the blade side, and the vegetable holder's spikes on the other side.
Step 4: Turn the handle while applying even pressure to create your veggie spirals.
Step 5: Prepare your zoodles by following your favorite recipe and enjoy! If using at a later time, store your zoodles in an airtight container or bag in your refrigerator.
I purchased the lovely green and yellow zucchini pictured below from the Chestertown Farmer's Market. Shop local, eat seasonal.