This dish is so fast, so easy, and healthy! A side dish or a main meal, these Garlic Parmesan Zoodles are our new favorite way to turn those garden zucchinis into something delicious. Bake until the zucchini has softened, about 10 to 15 minutes. Spread your zoodles onto a sheet pan in an even layer. M loves this recipe! Especially since I told her they were "zoodle noodles" and anything "noodles" and she's sold. Zoodles are a great alternative to traditional pasta, and you won’t miss out when covered in sauce. Toss your noodles with your olive oil and garlic. Zucchini "Apple" Bars Other Great Parmesan and Garlic Recipesīaked Parmesan Steak Fries and Garlic Aioli Dipping Sauce Have your tongs ready to turn those zoodles while they cook.Īdd some additional veggies! Like onion, peas, diced tomatoes, or even some spinach.Īdd a potein! Diced chicken or shrimp would be delicious. Serve warm or room temperature.It's so easy, even a toddler can help with it! My little sous chef is always ready to add extra cheese to finish a dish because a little more cheese makes everything better, especially to a two year old. Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors). Do not overcook.Īdd the pesto, Parmigiano-Reggiano, toasted nuts, 1/4 teaspoon salt, and a few grinds of pepper. Don’t worry they’ll cook down.Ĭook the zucchini noodles, stirring gently with tongs, for about 2 minutes, until just softened. Heat the oil in a large non-stick pan over medium-high heat. Work your way around the zucchini and stop when you get to the seeds. Instructions Wash the zucchini and cut a thin slice off the bottom of each one so they wont roll around on the cutting board. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons.
#Zoodles noodles how to
What You’ll Need To Make Zucchini Noodles with Pesto My favorite way to cook zucchini noodles See how to make our 20-minute zucchini noodles pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Pesto loaded with garlic and basil adds vibrant flavor. Learn how to make zucchini noodles in 5 fun shapes Healthy & easy, this zucchini noodles recipe is a great way to lighten up pasta salad, lasagna & more. Peeling the zucchini into wide ribbons and discarding the seeds makes it less watery and creates more surface area for the sauce to coat, almost like pappardelle pasta.
However, its mild flavor can be a bit bland, so when my garden bursts with zucchini every summer, I’m always looking for new ways to spice it up. This creates very long zoodles, which can easily be cut so they’re shorter, if you prefer.
Transform firm veggies like squash and carrots into noodles for a pasta alternative, turn a regular potato into curly fries, or use different attachments to shred and chop veggies quickly. It comes with 3 different blade attachments to make different zoodle shapes, from thin or thick spaghetti noodles, to wide fettuccine-type noodles. Spiralizers are popular for making zoodles, but they come in handy for many more uses. With its tender flesh and delicate flavor, zucchini is nothing if not versatile - you can grill it, sauté it, fry it, and even bake into breads. The one I have costs around 25 and is well worth it, as I haven’t had a single issue with it. Cook onions down for 2 minutes or until tender. These zucchini noodles are peeled into wide ribbons to mimic pappardelle pasta, and pesto adds vibrant summer flavor. To a large skillet, add 1 teaspoon oil (any type) and onions.
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