I’m sure you’ve all heard of the spiralizer. In New Zealand it’s kind of hard to come by so I have to use what I’ve got. I’ve been brainstorming what I could use. These are the current tools on the market:
I didn’t want to get a new kitchen gadget, so I used my shredder attachment. You can use any serrated shredder attachment.
It worked beautifully. Zucchini is the easiest vegetable to turn into “noodles.” You can also do carrots and sweet potatoes. Carrots and sweet potatoes are firm so you have to press harder…which also means you have to watch those little fingers so they don’t get caught in the blade.
The directions below are for how to make zucchini noodles.
How to Make Zucchini Noodles
- Cutting board
- Shredder attachment
1. Peel the skin off the zucchini and cut off both ends.
2. Hold the zucchini firmly. Rest in the palm of your hand. I find this allows for better control. Start at one end of the zucchini, press into the shredder, and slide the zucchini down.
Here’s a close-up.
3. Repeat until you get half-way through the zucchini.
4. Once you’ve gotten half-way, turn the zucchini so that the shredded side is facing up.
5. Once you’ve gotten through most of the zucchini you’ll end up with a chunk that is too small to shred. Just use a knife to cut it into strands.
6. Zucchini “noodles” cook really fast. To cook them just put into a pot and turn the heat on low/medium. Cook for about 10 minutes, or until soft. You don’t need to add water. Zucchini is pretty moist.
7. You can add sea salt if you want.
8. Enjoy with Tomato-less Spaghetti Sauce
* I find that zucchini is really easy to shred. One zucchini takes less than 5 minutes.
* Watch those little fingers so they don’t get caught in the blade…especially with firmer veggies like carrots and sweet potatoes.
* Always use organic zucchini since they are a common GMO vegetable.
Recipes that use zucchini noodles:
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