Zucchini sautéed with onions – delish! Zucchini boats – yum! Zucchini bread – tasty treat! Zucchini noodles – what? Yep, I was skeptical, but I don’t know why. Zucchini noodles are perfect paired with most sauces, light, quick and fun to make. And did you check out how pretty and Spring-y they are?! We’ve already tossed them with cauliflower alfredo, turkey bolognese and we’re just getting started.
To make the noodles you’ll need a spiralizer. There are quite a few options out there – we tried out the 4 blade Paderno Spiralizer and liked it. It’s simple to set-up, works easily and is quick to take apart and clean. After a few trials we’ve figured out that medium size, firm zucchini work best. After washing and trimming the ends off the zucchini place one between the blade and the end with the handle and slowly turn. The “noodles” with come out the other side as you turn the handle.
cooking the noodles
Once you’ve spiraled all of the zucchini and you’re ready to cook the noodles pour a little olive oil in the bottom of a large sauté pan and add crushed garlic. After the garlic is light brown add the zucchini noodles and stir. Let the noodles cook for a few minutes and then stir again. Keep cooking and stirring for 7-10 minutes depending on how al dente you prefer the noodles.
Once they’re cooked remove from heat, toss with sauce and serve.
Have a favorite sauce you’ve tried or want to try? Share a comment so we can all enjoy or help you find a new recipe!
- zucchini - 4, medium size
- olive oil - 1½ tablespoons
- garlic - 5 cloves crushed
- Wash zucchini and trim ends
- Spiralize the zucchini
- Heat olive oil in pan over low heat
- Add garlic and sauté
- Once garlic is light brown add in zucchini noodles
- Sauté 7 - 10 minutes, stirring frequently
- Remove from heat when noodles are the desired firmness
- Toss with sauce and serve