The trick to making good zoodles, and by good I mean not soggy, is to first make sure they’re thin, and second, avoid adding too much oil to the pan when cooking them. Caveat, yes, you can boil them but I prefer to simply sauté in a touch of olive oil.
As for getting them thin enough, yes, you can buy a zoodle “maker” … you know, one of those handy little thingamagigs that cuts potatoes into shoestring fries etc., etc., etc. But honestly, I find that a mandoline works best. You could also use a vegetable peeler but that’s kinda hard on the hands. Oh, and yes, you can cut them wide like ribbons ((see image below) but that’s something we can chat about another time …. anyhoo, here’s my fav way to prepare and serve zoodles. Hope you like it 🙂
Sun-dried tomato & pesto zoodles
PREP TIME: 20 minutes | COOK TIME: 15 minutes
- 3- 4 good sized zucchinis made into zoodles
- ¼ cup sun-dried tomatoes (optional)
- 2 Tbs pesto, link to our vegan pesto recipe
- 2 Tbs pine nuts or walnuts
- Vegan feta or other cheese
- Olive oil
Warm a non-stick pan over medium heat, add zoodles and cook for about 5 minutes, stirring frequently. Add 1-2 tablespoons of olive oil, cook 2-3 minutes. Add sun-dried tomatoes, pesto and pine nuts, toss in pan and cook for 2 minutes. And that’s it. Sprinkle with some crumbled vegan cheese and serve with a slice of sourdough and you’re golden. Enjoy!
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