![]() ![]() We simply sauteed the raw zoodles briefly in some fat (or can also steam them 2-3 minutes) and served the chicken and veggies with sauce over top. ![]() This one is a Chicken Tikki Masala that had a little sauce for flavor. Whether you seek a grain-free or Paleo diet or just want more veggies in your life, zoodles make a great option to put under all sorts of Asian dishes such as stir fry. If you must boil, add the zoodles to the boiling water and leave them for a quick 2 minutes, then drain immediately. Pictured is ALDI‘s organic sauce and Pinch of Yum’s creamy cauliflower sauce (heaven!).įor leftovers, we typically just store the sauce and zoodles together and heat in a pot – still no mush. You can do the pasta substitute with plain old jarred spaghetti sauce or any other sauce you use on pasta. Steam the zoodles for just a few minutes until they’re hot but not mushy.Put zoodles directly in sauce in a pot and heat with the sauce.Quickly saute in butter for about 3 minutes and cover with hot sauce.I highly recommend one of three “pasta substitute” strategies for your zoodles: I served zoodles as a pasta substitute even when my meat-and-potatoes-and-bread father was visiting, and he actually ate the meal without complaint, so trust me when I tell you I know the tricks. This is why I teach my kids to cook! And I’d love to teach yours, too – you deserve a break!Īnd now for all the ways we use zoodles in our house, most of which those kids actually enjoy! 1. If I have veggies ready to spiralize, they magically seem to get taken care of if I leave them for a half hour near the spiralizer. My kids love the spiralizer even though it won’t stay put. Two child helpers and it’s my favorite kitchen tool ever! The mechanisms all work great, so if I have a willing child helper, it works out fine. I’ve tried the counter, a cookie sheet, a silicone mat, a cutting board – all with slippage errors. PS – I don’t looooove the Oxo brand I have, but only because I cannot figure out how to get it to stick to the counter. On most spiralizers, including the one I use, you end up with something left over that looks like a “bolt” to me: ![]() You can go even more DIY with a julienne peeler, but this will be more manual labor. Your spiralizer will have instructions on exactly how to do it, but typically it’s just twisting the veggie around for a while. Then you just wash your zukes, trim the ends so they’re flat, and spiralize. You do need a spiralizer of some sort, which can range from this very inexpensive manual version on Amazon (like twisting a pencil in a sharpener) to a KitchenAid attachment that is quite a bit more pricey but also more heavy-duty. I shouldn’t get too far into this before explaining that zoodles are REALLY REALLY easy to make. They’re not hard to make yourself! How to Make Zoodles I’ve recently seen them sold in a store, but I’m thinking they’re going to be prohibitively expensive for a kitchen steward’s budget and also probably have lost a lot of nutrients waiting for you to buy them from the deli fridge. Zoodles will keep in the fridge just fine for at least a few days. They’re really not bad cold with a salad dressing, but they’re also great to have around to put into soups, with eggs in the morning, and a super quick saute with butter, ginger, turmeric and some green leafy vegs. We’ve found that we LOVE zoodles in so many ways! People ask a lot on Facebook about how to use them after spiralizing, so I wanted to share some super easy recipes and techniques to use zoodles in your own kitchen. Spiralizing is used on many vegetables, especially when people are attempting a gut-healing or grain-free elimination diet, BUT zucchini noodles, “zoodles,” are by far the most popular. If you’ve tried zucchini recipes before and thought it was a mushy mess, you may be a little worried about making spaghetti out of them. How to Use the Leftovers from Spiralizing. ![]()
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