What are Zoodles you ask? Well, they’re an incredibly fresh and heathy alternative to pasta, made with zucchini cut into strands with a spiral slicer. When I brought my spiral slicer home, the Master Taste Tester rolled his eyes, but has come to enjoy its the tasty creations.
I still had some Bolognese Sauce in the refrigerator that needed to be used, so I suggested Zoodles topped with meat sauce for dinner. The Master Taste Tester quickly agreed!
I used the following ingredients for the Zoodles: Fresh zucchini, onion, olive oil, salt, and freshly ground black pepper.
To make the Zoodles, I started by spiralizing the zucchini.
In case you didn’t know, zucchini has a lot of water in it. Therefore, I spread the spiralized zucchini on a paper towel lined baking sheet, and sprinkled on some salt to aid in pulling out the water.
In the meantime, I added the chopped onions to a 12-inch skillet with olive oil over medium heat. The idea here was to sauté the onions until they were tender before adding the zucchini.
After about 10 minutes, I blotted the zucchini with paper towels, and transferred them to another double layer of paper towels for about 5 minutes or so.
There was still a significant amount of liquid in the zucchini, so I gathered them in the paper towels, and proceeded to squeeze as much of the liquid from them as possible. The reason that I did this is that I wanted to sauté the zucchini, not boil it. Until the liquid is gone, the temperature stays at the boiling point of 212°F which is not high enough to produce a good sauté!
I added the zucchini to the onions and cooked the mixture over medium heat for about 5 minutes, until the zucchini was “al dente.”
I served the Zoodles topped with Bolognese Sauce. The Master Taste Tester quickly concluded that the zoodles should not be viewed as alternatives for pasta, but rather as a delicious base for the meat sauce, or as a tasty vegetable on its own. Yum!
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- 3 medium sized zucchinis about 1-¼ pounds total, trimmed
- 1 teaspoon Kosher salt
- 1 medium onion finely chopped
- 1 Tablespoon olive oil
- Freshly ground black pepper
- Using a spiral slicer, cut zucchini into spiral strands.
- Place spiral cut zucchini on triple layer of paper towels on large baking sheet. Sprinkle with salt. Let stand 10 minutes. Blot with additional paper towels. Transfer spiral zucchini to new paper towel lined baking sheet for 5 minutes.
- Gather paper towel with zucchini into a ball, and squeeze as much liquid as possible.
- Heat olive oil in 12-inch skillet over medium heat. Add onions; cook, stirring occasionally until onions are golden brown, about 10 minutes.
- Add zucchini, stirring to combine. Add freshly ground black pepper to taste (about ⅛ teaspoon). Cook, stirring frequently 4 to 5 minutes.
- Serve on its own, or topped with tomato based sauce.
- Yield: 2 servings.