Look, I don’t live by the principle that fresh is best. I can imagine so many possibilities here-zucchini noodle pasta salad, zucchini noodle stir fry, zucchini noodles in a chilled broth. But are they a sneaky way to up your vegetable consumption and try something new? Yes. Are they as bouncy as actual pasta? Of course not. And each time, the zoodles came out delicious. I tried it three different ways-just with oil and garlic, in a tomato sauce, and then in a cream-based sauce. I can’t believe I’m saying this, but I wholeheartedly enjoyed my fresh zoodles. However, sauteeing the noodles in hot oil, a bit of garlic, chili flakes, and some tomato paste-and then salting to finish-creates a dish worth diving into. For once, in cooking, salt can’t save you. Salting the zoodles extracts their moisture and leaves the strands limp and unappetizing, while also making your sauce watery. Here’s the trick: If you want to cook zoodles, it’s crucial that you don’t salt them before or during the cooking process. My skepticism, however, remained.īut there’s a key to making great zoodles (a key most low-carb bloggers have already unlocked and have written about at length ). They looked crunchy enough and a bright, alluring green. I picked up a pack of fresh zucchini noodles at Trader Joe’s, all curled in a plastic tub speckled with condensation. This could make for an extremely short story: “Zoodles? Hate them. If I ended up absolutely hating it, it’d be obvious that I’d have no use for a spiralizer. There must be a reason zoodles reemerge every summer, right?īefore I decide whether or not I want to buy a spiralizer, I figured I’d give store bought zoodles a go. Instead of denouncing the zoodle without ever having tried it, I am ready to make my own zoodles, buy store-bought zoodles, and eat zoodles from a restaurant to see what all the fuss is about on low-carb food blogs. I figured this year is as good as any to find out. Can a vegetable really accomplish the same thing pasta does-that bouncy texture, the way sauce envelops and clings to starchy noodles, the genuine joy in each bite? Doubtful. It’s not that I have an aversion to vegetables or dislike anything in the gourd family, but replacing pasta with a spiralized vegetable has never sat right with me. And every summer is the same-what can I make with zucchini? What’s a good summer squash recipe? What about long and pointy carrots? The answer is always zoodles. As a food writer, we are constantly tracking food search queries, what recipes people are seeking, what kind of food is popular each season. I hated my old crock pot, it burnt everything and my food had a weird taste.Every summer is the same. It also has a probe for meat that automatically shuts off when done.
I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. If using a mandolin, be careful the blades are VERY sharp.Īnd since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). To cut them, I use my spiralizer (affil link) or you can use a mandolin (affil link) fitted with a julienne blade. You lose some when you cut them and the shrink a bit when they cook. When it comes to making zucchini noodles, a good rule of thumb I like to follow is to use one medium zucchini per person. If your family isn’t a fan (like my husband) just cook up some pasta for them and everyone’s happy! I made a pot of my Crock Pot Italian Turkey Meatballs at my toddler’s request but rather than eating mine with pasta, I served it over (zucchini noodles) for a lighter low-carb alternative (perfect for using up zucchini from your garden).