Have you tried zucchini noodles? Up until recently, I assumed they were a hoax. Any internet sensation claiming a vegetable is “as good as real pasta” rarely holds my attention. But then, one day not long ago, I was browsing HomeGoods and stumbled on this tiny little zoodle maker — you just stick a zucchini in and twist, almost like a pepper grinder. I brought it home and was shocked to discover…
Zucchini noodles are actually good. After experimenting for the past few weeks, I’ve become completely addicted. While I was initially skeptical of eating a pile of raw zucchini, they end up having a great al dente texture, and even hold up surprisingly well under the weight of most pasta sauces.
Here’s what I found: uncooked zucchini noodles are great with a thicker sauce like a spicy asian peanut sauce (that’s what I made in the photo above — here’s the recipe I used, add a big squirt of sriracha for heat). Serve alongside some grilled chicken like we did, or even tofu or shrimp, and it’s an easy, fast and tasty summer meal.
For warm sauces, I like sautéing my zoodles just for a minute or two. It adds flavor and heats them through without sacrificing their texture. I’ve been alternating between this simple Cacio e Pepe recipe and a creamy pesto sauce (in a sauté pan, throw in your zucchini noodles along with a big dollop of pesto, a tablespoon of cream and lots of parmesan. Stir it all around with a pair of tongs until the sauce coats your zoodles. Sometimes I’ll add some turkey meatballs, too).
One tip: the longer zucchini noodles sit, especially in sauce, the more watery they become, so they’re an eat-instantly-kind-of-dish.
Have you tried zoodles? Do you make them regularly? They are so great in the summer when you don’t feel like boiling a pot of water for pasta! I’m hooked.