Zucchini made into noodles is one of our favourites. We make them with a thing called a Spiralizer but you can also make with a julienne peeler. Works out fine to simply spiral them into noodles, chuck them into a pan, cook until tender (about 1-2 minutes with some coconut oil) remove from heat and put under whatever cooked meat or vegetables you like and serve with small amount coconut oil with salt and pepper to taste. Yummy.
However, if you are wanting to up your game on them to ensure zoodles that are absolutely “al dente” and not mushy then try the method set out below as described by Mel Joulwan the author of two of our favourite cook books: Well Fed and Well Fed 2.
You can spiralise the zucchini in advance and store the raw zoodles in an air tight container in the fridge for up to 5 days. Instant “paleo pasta” whenever you need it!
- 4-5 zucchini
- 1 tablespoon coconut oil or extra virgin olive oil
- Salt and pepper to taste
- Place the noodles in a strainer and toss generously with salt until all strands are lightly coated. Leave the zucchini for 30 minutes to let them sweat out the water.
- Rinse with water and drain well then dry using paper towels or a tea towel.
- Either proceed to heating straight away or, for extra "al dente" zoodles, put the noodles in the fridge (in colander with bowl underneath) for at least 2 hours. This will dry out the zoodles even further.
- Add the oil to pan and heat to medium heat.
- Add zoodles and cook until just tender. Remove from heat and add salt and pepper to taste.