Zoodles, aka zucchini noodles, are popping up on Italian restaurant menus, on cooking shows and in recipe books everywhere. They are really popular as a low carb, grain-free side dish. But let's get one thing straight, no one wants soggy zoodles. That's why we've dedicated a whole post to the specific technique of cooking delicious zoodles with will be the star of any meal.
Pictured below we have pan seared halibut fish served with plain zoodles. The options are endless when it comes to tasty combos. In the summer, throw some basil, garlic and olive oil in the blender and make a simple zoodle pesto. You could always use a tomato sauce as well and serve with meatballs!
Some stores sell already shredded zucchini which is a great luxury on busy nights when you don't have much time to cook. These Swissmar peelers from Williams Sonoma are also great for this type of peel. There are plenty of vegetable peeling gadgets that you can find online that will peel your zucchinis. Once you've established how you are going to shred your zucchinis, follow the instructions below to find out how to make these babies taste delicious...
- 2 medium sized zucchinis, shredded
- 2 Tbs olive oil
- 2 pinches of sea salt
- fresh ground black pepper, to taste
- 1/2 tsp fresh garlic (optional)
- Heat a large frying pan to medium/high heat.
- Add olive oil and zucchini shreds to the hot pan. DO NOT MIX, MOVE or TOUCH them.
- Sprinkle with sea salt, black pepper and garlic (optional).
- Do not touch anything for about 3 minutes or until some of the pieces on the bottom start to brown. If they are not browning, make the light a little bit hotter.
- Once there is a golden brown on some of the pieces, toss everything around the pan and keep moving and tossing until all the zucchinis are cooked but still somewhat firm. You do not want all of the zoodles to be translucent. This should take another 2-3 minutes.
- Serve immediately with protein of your choice.