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Started By
Message
How do you make your Zoodles?
Posted on 8/14/19 at 11:09 am
Posted on 8/14/19 at 11:09 am
Seems like no matter what I do, blanch, steam, microwave they always come out watery and watering the sauce.
13
Posted on 8/14/19 at 11:10 am to NickyT
pan saute' high heat, little bit of olive oil and garlic...3-4 mins.
Posted on 8/14/19 at 11:13 am to NickyT
End of the day, I like Zucchini but zoodles are a piss poor noodle substitute.
My wife has made me try every possible none-White pasta/ pasta substitute
Spaghetti squash
Zoodles
Red lentil pasta
Whole grain pasta
Black been pasta
They’re all fine at best.
I just try and eat the good stuff in moderation.
My wife has made me try every possible none-White pasta/ pasta substitute
Spaghetti squash
Zoodles
Red lentil pasta
Whole grain pasta
Black been pasta
They’re all fine at best.
I just try and eat the good stuff in moderation.
Posted on 8/14/19 at 11:26 am to SammyTiger
quote:
Spaghetti squash
This is very good.
Posted on 8/14/19 at 12:22 pm to SammyTiger
quote:
I just try and eat the good stuff in moderation.
Yeah if I am doing anything with a pasta I rather just use wheat and cut the serving size a lot.
Posted on 8/15/19 at 9:31 am to NickyT
I like to put it through the zoodler and serve raw under a hot meat sauce. The sauce provides enough heat to cook the zoodles.
Posted on 8/15/19 at 10:14 am to NickyT
Spiral slice, throw in trash.
Posted on 8/15/19 at 10:31 am to NickyT
Good question with very few actual answers and lots of unhelpful opinions.
Two best answers are already posted: very quick saute in garlic and butter or just serving them raw with a hot(temperature) sauce placed on top. Cooking for more than a couple minutes ruins them. You could blanch them in hot water for a couple of minutes also.
As far as physically making them, I bought a gizmo from Amazon that I use. I'll try to link it in a few....
Two best answers are already posted: very quick saute in garlic and butter or just serving them raw with a hot(temperature) sauce placed on top. Cooking for more than a couple minutes ruins them. You could blanch them in hot water for a couple of minutes also.
As far as physically making them, I bought a gizmo from Amazon that I use. I'll try to link it in a few....
This post was edited on 8/15/19 at 10:33 am
Posted on 8/15/19 at 10:59 am to whatchamacallit
I have the Zlew 10 Blade Spiralizer and love it, esp on cheat days to make fries or chips.
Did the quick saute last night and it turned out great, thanks for the tips.
Did the quick saute last night and it turned out great, thanks for the tips.
Posted on 8/15/19 at 11:10 am to NickyT
I do a quick saute with sesame oil and soy sauce. The little ones even approved. I didn't tell them what it was before they ate it though.
Posted on 8/15/19 at 12:06 pm to NickyT
quote:
watering the sauce
You can't use vegetables and sauce that are both piping hot because the vegetables will continue to cook in the sauce and release water.
I had the same issue with spaghetti squash until someone told me to let them both cool down.
Posted on 8/15/19 at 12:24 pm to SammyTiger
quote:
Spaghetti squash
Zoodles
Red lentil pasta
Whole grain pasta
Black been pasta
Miracle Noodles? Not a bad replacement.
Posted on 1/8/20 at 8:46 pm to NickyT
Just discovered these, and of course, google, zoodle/TD...boom.
#weirdo. I don’t cook them. Grape tomatoes, garlic, olive oil, red wine vinegar, parm, artichoke hearts if they’re in the fridge, s/p. Chill if time.
Saw a wok recipe w/spiraled onion, sesame & soy that looked great for the cooked version.
#weirdo. I don’t cook them. Grape tomatoes, garlic, olive oil, red wine vinegar, parm, artichoke hearts if they’re in the fridge, s/p. Chill if time.
Saw a wok recipe w/spiraled onion, sesame & soy that looked great for the cooked version.
Posted on 1/9/20 at 6:44 am to NickyT
Surprised no one has mentioned this already, but hands down best way to use zoodles:
Spiralize the zucchini into a strainer in the sink.
Toss the zoodles in salt and then let them sit while you cook whatever is going on top them.
When your sauce is ready serve the sauce directly on top of the zoodles uncooked.
This is the best way to do it so that they are not watery, and as another poster mentioned the heat of the fresh cooked sauce will be enough to "cook" the noodles as much as you'd want.
Spiralize the zucchini into a strainer in the sink.
Toss the zoodles in salt and then let them sit while you cook whatever is going on top them.
When your sauce is ready serve the sauce directly on top of the zoodles uncooked.
This is the best way to do it so that they are not watery, and as another poster mentioned the heat of the fresh cooked sauce will be enough to "cook" the noodles as much as you'd want.
Posted on 1/9/20 at 8:33 am to NickyT
Use a spiralizer, once they are cut I lay them on some paper towels and cover them with salt and let sit for an hour or so to get a ton of water out, pat dry, then saute with olive oil for a few minutes (my wife eats them raw but I prefer cooked).
Posted on 1/9/20 at 8:45 am to Kyrie Eleison
quote:
pan saute' high heat
Posted on 1/9/20 at 8:47 am to NickyT
I switched to just cutting the zucchini into disk and roasting then in the oven. Better flavor and texture. Pour a meat sauce over them etc
Posted on 1/9/20 at 8:54 am to NickyT
Supposedly if you salt them and let them sit, the excess water leaches out, and then you pat them dry. I've only done this when I was using slice (lengthwise) zucchini in lasagna. Zoodles are something I try to convince myself is a good substitute, but ... ya know.
Posted on 1/9/20 at 9:19 am to Darla Hood
I prefer spaghetti squash roasted in the oven
Posted on 1/9/20 at 9:20 am to NickyT
I cook them in my zucchini bread.
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