Zoodles Recipe with Avocado Pesto | How to Make Zucchini Noodles
Zucchini Pasta (Zoodles) Recipe
- If using a vegetable peeler, peel strips of zucchini, working your way around the squash (so rotating the squash as you peel). They can be as wide or as narrow as you like. Keep going until you reach the seeds (a few seeds won't matter, but you don't want it to be too seedy). You can also use a mandolin or spiralizer for this, following your gadget's instructions.
- Put the zucchini strips in a colander or strainer, sprinkle with a liberal amount of salt, and toss to coat. Put the colander in a bowl and put a small plate on top to squeeze out the juice. To speed things up, put some kind of weight on the plate such as a can of food. You can leave it like this for 1 hour, or up to 24 hours (they get more solid over time, but most of the action happens in the first hour). If you think of it, toss the strips with your fingers at some point to make sure the brine is well-distributed.
- Rinse the salt off and either press the excess water out (you can just return it to the colander/plate setup) or spread the "noodles" out on a cotton dish towel (not terry cloth, or you may get lint).
- The zucchini pasta is now ready to eat (it doesn't really need cooking) but is more like pasta if gently warmed up; saute in olive oil heated to medium-high for 1 to 5 minutes. If you cook it longer, it may stick together or become mushy.
Pasta Dish Ideas
Wondering if your usual pasta dishes will go well with zucchini noodles? Try these combinations to create the perfect veggie pasta dishes, or you can even add meat or seafood to your zucchini pasta masterpiece.
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Date: 06.12.2018, 17:04 / Views: 52132