I usually just cut it up into small chunks and cook it right in with the zoodles. When you’re finished, you might end up with something that looks like this. This is helpful because spiralized noodles are REALLY long, so you’ll want to run through the pile of noodles with a knife or kitchen scissors before cooking them. I usually put my cutting board on the opposite end so all the zoodles end up on the cutting board. Then I put the vegetable in the spiralizer and crank away (no need to peel them.) In my case, I need to cut the ends of the veggies to make each end flat. The process of making zoodles (or spiralizing any other vegetable) is so simple… it almost feels like you’re doing something wrong! Then, if you really love spiralized veggies, you’ll be able to justify a more expensive spiralizer. Either that, or buy one you know you can return just in case it isn’t a great fit for you. If you’re completely new to the world of spiralizing veggies, my advice would be to see if you can borrow a spiralizer from a friend FIRST.
There are many other smaller and cheaper spiralizers, but I had already tried my sisters and hers is very similar to this one. This is the spiralizer we have - we love it and it works REALLY well. Obviously, you’ll need some sort of spiralizer if you’re going to make zoodles. If you’ve wanted to try zoodles, but are unsure… I hope today’s post helps to answer a few of your questions and gives you the confidence you need to finally give them a try! But first, I thought it might be helpful to do a quick post about how exactly I use my spiralizer and how I cook these “noodles” (note: you do NOT want to boil them!) I have tons of recipes I’d love to share… eventually. He truly didn’t believe me that it was zucchini noodles!Īfter only a few months of making and eating our vegetable noodles, I’m far from an expert however, based on the number of emails, questions, and comments I’ve gotten regarding our spiralizer and how we use it to make vegetable noodles, I figured it was time for a post.
Zucchini and sweet potato noodles are amazingly delicious - in fact, Dave and I still can’t believe we’re eating vegetables instead of pasta! One time, I put leftovers in Dave’s lunch and he commented that the pasta was so good. I’ve roasted thin slices of zucchini to use for lasagna noodles and I’ve used our spiralizer over and over and over again to spiralize zucchinis and sweet potatoes to replace all our favorite pastas. I don’t think I’ve had an actual pasta noodle since the holidays AND… I truly don’t miss them! About a month ago, I mentioned that Dave and I have been enjoying zucchini noodles (zoodles) and sweet potato noodles as very low-carb, low-calorie “pasta” alternatives in many of our favorite pasta dishes - you know how much we love pasta based on ALLLLLL the pasta recipes I’ve shared over the years!
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