You put it on its side, with the face you want to use (the thickest grater) facing up, and use it just like you would a mandoline (minus the pain and fear!!) moving the zucchini along it in long strokes to create the ribbons.
#MAKE ZOODLES PLUS#
It’s also smaller, so it easier to hold, and lives in the same drawer as the frying pans! Plus washing it up takes 0.5 seconds.īut how can we create long ribbons of zucchini, instead of short shreds? The box grater on the other hand, is dull enough for me to feel that my hands are safe from looking like they went into battle, yet sharp enough to cut into the zucchini with ease. Well, not as versatile as a box grater, right? Probably because of some of the above reasons, and also because they aren’t really that versatile. Third, the mandoline is on the other side of the kitchen in a different drawer to the other utensils I’m using and I don’t want to have to be making all these stops around the kitchen when clearing it all up (see, I told you it was the lazy girl’s version)įourth, not everyone owns mandolines. Again, you have to be careful of that sharp, sharp blade (which, when making spaghetti-style cuts, is also JAGGED), and all the zucchini bits get stuck in the nooks and you have to try to caaarrrefffuullllyyy remove them. Yes they’re awesome, and yes they also protect your hands but I don’t have the space or cash for such a fancy gadget!) If I just ‘ooops’ slip for a second, I could be slicing through flesh. No, I haven’t cut myself on one yet (which is pretty strange), but I just find them soooo annoying.įirst, you have to be super careful when you’re using them, and when I’m rushing around in a kitchen or my hands are shaking because I’m SO HUNGRYYY, I don’t want to have the added pressure from the impending doom that awaits my hand. You may wonder why I’m hating on mandolines so much. We are going to use the humble box grater to create those luscious strands of goodness. without a mandoline or peeler or spiralizer. Ima pretend that this is brand new information and I have discovered the lazy way to make zucchini spaghetti, i.e. If you try the recipe please rate and review below.Am I late to this party? Has the ship already sailed? Does everyone know about not using stupid mandolines to cut zucchini into ribbons? When I have served these at Mediterranean Living taste testing parties they have always been the hit of the night. These noodles are amazing with just a simple tomato sauce or dolloped with pesto, but my favorite recipe by far is Zucchini Noodles with Turkey Meatballs and Tomato Sauce.
![make zoodles make zoodles](https://i.pinimg.com/originals/21/f9/50/21f9508dc2e0c1b49b3111b7c216fc1a.jpg)
It is important that all of the zucchini has a coating of olive oil. Drizzle on two tablespoons of extra virgin olive oil and then sprinkle with salt and pepper. Spiralize or peel strips of zucchini onto a sheet pan. I have been using the Vegetti spriralizer to make my noodles, but you can even go more simple and just use a peeler. Bake at 400 degrees for 10 minutes and then use the zucchini just like you would if it were pasta. Zucchini noodles, olive oil, salt and pepper. The missing ingredient? Olive oil, of course! There are recipes out there for baked zucchini, but they still are missing the more authentic flavor of a good Italian pasta. Until now! Whether you are gluten free, keto, paleo, Mediterranean, looking for a low carb pasta substitute or just want to try something new, this is the recipe for you!Īfter many attempts with raw, boiled and sautéed zucchini noodles I have come up with what may be the simplest, most flavorful, and I have to say the best real low carb pasta substitute. In my experience, even the ones that are super amazing are not actually a real substitute for pasta.
![make zoodles make zoodles](http://www.applestozoodles.com/wp-content/uploads/2014/06/Ahi-Tuna-Vertical1.jpg)
I have had my share of them in restaurants, pot lucks and attempts from my own kitchen. Sometimes zucchini noodles are delicious and sometimes they are decidedly awful.