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In fact, I prefer to eat them raw with homemade pesto for maximum crunch. Zucchini noodles are a gift for those days you don’t want to spend a ton of time in the kitchen because they cook quickly. You can use your standard, run-of-the-mill vegetable peeler to make zucchini noodles. You can keep these ribbons wide for a more pappardelle-like zucchini noodle or stack them on top of each other and slice them into thinner noodles. The more pressure you use, the thicker your ribbons will be. Use the peeler as you normally would, with smooth strokes from one end of the zucchini to the other. Your everyday vegetable peeler will result in wide, ribbon-like pieces of zucchini. Cut off the ends and run the zucchini over the mandoline - but please be extra careful not to slice your hand! Vegetable peeler Set the mandoline to 1/8 inch and have the julienne blades face up. You can make noodles from carrots, sweet potatoes, turnips, kohlrabi, cucumbers, broccoli stalks and more. It comes with multiple blades that allow you to vary the thickness of your noodles, which is beneficial when you work with different vegetables. It's fast and easy to use, and, if you think you’ll make vegetable noodles often or for your whole family, it’s worth the $25 investment. If you plan to make zucchini noodles often or in big batches, the tabletop spiralizer is worth the investment. "You have all the fiber in that peel," she said, "Plus that beautiful color." You’ll also end up with some little zucchini nubs, which you can chop up and use in other dishes over the following couple of days. Regardless of the method you choose, Gellman recommended keeping the peel. There are multiple ways to make zucchini noodles - with and without a spiralizer. Avoid ones that are starting to soften, get flexible or turn brown. Look for zucchini or squash that is firm to the touch and has slightly glossy skin. And don’t stop at zoodles - butternut squash, beets, apples, potatoes, cucumbers and broccoli stems can all be swirled into spaghetti-like strands, too! However you prepare them, digging into a delicious zoodle recipe has never been easier (or tastier!).You can use zucchini, yellow squash or a combination - there’s no real difference in how your noodles will turn out. You may also be wondering if you can make zucchini noodles without a spiralizer? No problem! A mandolin, vegetable peeler or box grater can all be used to create tasty zoodle variations. You can always pick up a pre-spiralized package from the refrigerated or frozen aisle of your supermarket, but our best spiralizers make easy work of creating zingy strands of zoodles or thin, luxe ribbons of shaved zucchini for all your favorite pasta recipes. The options are endless when it comes to making your zoodles. Your zucchini noodles can be sautéed, simmered, baked or even eaten raw for an easy weeknight dinner or healthy salad in no time.
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Plus, zoodles really only need to be heated instead of cooked, so they’re a time-saver too! In fact, it’s best not to overcook them or they might get soggy. Each cup also packs in dietary fiber, as well as potassium and vitamin C, helping a plate of these noodles feel oh so satisfying. The naturally gluten-free noodles clock in at just about 20 calories per cup, making them a great choice for pasta lovers who are looking to cut calories. But unlike most pastas, they pack in a hearty serving of nutrients. Like traditional pasta, these easy-to-cook strands of deliciousness can stand up to rich sauces, bakes and toppings galore. Fresh zucchini can be used as a homemade pizza topper, summer squash pancakes or as zucchini noodles ( a.k.a. Zucchini might just be the most versatile squash in the produce aisle, capturing the hearts of veggie lovers everywhere for its ability to step in for other ingredients in favorite recipes.