I got a new toy. It transforms vegetables into pasta, in the blink of an eye. Rather magical, if you ask me. I’m not a fan of kitchen gadgets cluttering up the drawers – I prefer things somewhat minimalist. But this Kuhn Rikon Julienne Peeler (aka zoodler) has earned its keep. Not only are zoodles adorable, but they’re also quite tasty. Don’t believe anyone who tries to tell you they taste just like pasta. They don’t. But in a way, they’re better. They’re neat, have a great texture, and don’t put you in a coma like pasta would. Serve them with meatballs, or as a light and refreshing side with some basil pesto. Either way, these zoodles live up their fun name.
- 1 zucchini per person per serving
- coconut oil
1) Slice a thin strip off one side of the zucchini just so that it stays put on the cutting board without rolling around.
2) Use julienne peeler along length of unpeeled zucchini.
Tip: Rinse the blade between each strip as pieces of the zucchini get stuck to ensure a clean cut every time.
3) Place zucchini noodles in a bowl or colander and sprinkle generously with salt, mixing the noodles by hand to coat them. This draws out the moisture from the noodles, greatly improving their texture. If you’re pressed for time, you can skip this step, but the noodles will be much more watery.
4) Let the zucchini noodles sit in the salt for at least 20 minutes.
5) Rinse salt off the noodles and wring out the moisture. Pat dry with paper towel.
6) Heat pan over medium-high heat. Do not add oil.
7) Add the noodles to the dry heated pan and cook them for approx. 3 minutes, stirring continuously so they don’t burn. Using a dry pan will draw out even more liquid from the zoodles. If the noodles look like they’re going to burn, add a bit of coconut oil to the pan.
8) The noodles should now be cooked, and you can taste them to see if they’re “done” to your liking. If so, take the pan off the heat.
9) Either plate the noodles, or if you’re combining them with pesto, add the pesto in now, stirring just to combine.