When I shared a sneak peek of this recipe on Instagram, people asked what kind of spiralizer I use. Refrigerate the zoodles raw and cook them to order. Here’s a tip: To enjoy zucchini noodles a few times a week and not have to clean the spiralizer every time, spiralize a few zucchinis at once. Not you alone but with friends of course. You’ll want to plan to eat the whole dish the same day. Heads up: Zucchini contains a lot of water so this recipe is not great for leftovers. I was particularly excited to use fresh basil and tomatoes from my backyard garden. I kept this recipe simple, using what I had on hand. Zucchini is especially nice because it cooks quickly and the bland flavor makes it the perfect canvas to add a number of bold or not so bold flavors. I’ve spiralized apples, potatoes, beets and this summer I’ve been doing lots of zucchini.
#Zoodles noodles full
Spiralizing completely transforms fruits and vegetables to a bowl full of delicious fun because who doesn’t like to slurp a noodle?! But making zucchini noodles and other “noodles” is a nice change. I was wrong.Įasy Summer Zucchini Noodles with Tomatoes, Basil & Parmesan Click to Tweet Why go through the extra work to turn it into cute, curly spirals? Let me tell you. I thought… what’s the big deal? Zucchini is zucchini no matter how you slice it. I resisted the spiralized vegetable trend for a long time. Spiralized zucchini noodles are the perfect base for a healthy, easy summer recipe. Cook for 10-15 minutes, remove from the oven and gently squeeze the noodles to remove any extra water.Zucchini noodles or zoodles topped with fresh tomatoes, basil and parmesan make for the perfect summer meal! Even spread the noodles over the top of the paper towels and sprinkle with salt. and line a baking sheet with a paper towel.
However, if you feel like giving it a shot, preheat your oven to 200 degrees F.
I wouldn’t recommend leaving your zoodles in the water for more than 1 minute. Keep in mind that this is more of a blanch than an actual boil.