I first discovered zoodles a few years back. I didn’t actually have a spiralizer at the time so I used to make ribbons with my potato peeler… **And** I sautéed them! Imagine! And do you know why? Because no-one ever told me otherwise.
So on the off chance you are making the same mistake I once did, I wanted to steer you in the right direction. Because sharing is caring… And good zoodles are game-changing.
When heated, zucchini starts to seep excess water – this water then ends up on your plate and ruins the vibes of your zoodle dish. No matter how hard you try to drain it off. But face facts: Pasta doesn’t do that. So even though you try to kid yourself that you are eating comforting, carby pasta – that murky puddle on the side of your plate tells you otherwise.
But raw – uncooked – zoodles? Raw zoodles act exactly like pasta, they don’t seep as much excess water, and they also don’t suddenly, miraculously half in size after cooking. So you end up eating less, getting all of the amazing nutrients because they are raw, and using less ingredients. Winner, winner, chicken
This zoodles recipe creates enough for two people.
Tip: If you have time, it is a good idea to leave the zoodles in the fridge over night, in a sieve, with a bowl underneath to capture the excess water. It’s not compulsory, but it does make them 20-25% better.
- 1-2 zucchinis (organic if you can)
- 1 spiralizer. We recommend this one: http://www.williams-sonoma.com/products/paderno-sprializer/
- Wash the zucchini and cut off the top and tail.
- Fix the zucchini to the spiralizer and turn the handle to create the zoodles.
- Mix the zoodles with the sauce of your choice. (I will post my favourite really soon. Check back!)