How To Make Zucchini Noodles: The BEST Tricks


Today you’re going to learn how to make zucchini noodles.

If you are looking for a healthier, gluten-free alternative to standard pasta, try zucchini noodles. They are easy to produce and taste great. With our tutorials, you will learn how to do it.

How To Make Zucchini Noodles:

1. Decide if you want to crack the zucchini.

If you want the resulting noodles to resemble right pasta as much as possible, peel the zucchini first. For a more colorful option, leave it to the skin. Do not throw the surface, it’s also healthy. It contains a lot of fiber, and the fiber is very beneficial for proper digestion. Cut the end and stem of the courgette and place it on the worktop. Vegetable scraper peels the skin and reveal the light green flesh underneath it.

2. Create pasta.

With a kitchen mandolin or a vegetable scraper, create long, narrow noodles.For long, flat noodles, scratch the zucchini lengthwise. Once you hit the seeds, rotate it and continue from the other side. The bore of the seeds would be too easily disintegrated, so try to avoid this. If you use the mandolin, set it to the smallest possible thickness to give you thin, narrow noodles.

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3. Cut the slices.

For thin but stronger noodles that fit for lasagne preparation, use a mandolin or a sharp kitchen knife. Cut the zucchini with a long, sharp, kitchen knife. They should hold the shape but still be relatively thin. As soon as you reach the seeds, rotate the zucchini and start slicing from the other side. The seeds would cause the disintegration of the noodles. If you use a mandolin, set it to the broadest thickness. Run the zucchini lengthwise to keep the pasta long.

4. Prepare the zucchini spaghetti.

The cucumber spaghetti can be produced with a scraper and a mandolin. Cross the scraper across the zucchini. Cut only a thin piece, not thicker than 1.2 cm, so that noodles resemble spaghetti. If you use a special scraper and vegetable noodles, you can preset the thickness. If you use a mandolin, make sure it is set to the correct depth. Run the zucchini lengthwise to create thin noodles. As soon as you reach the seeds, rotate the zucchini and start slicing from the other side. The seeds would cause the disintegration of the noodles.

5. Prepare jerked zucchini noodles.

Their production is natural, and you can handle it best on graters. Just jump over the grate. Press firmly to make small pieces. It is also recommended to shred the zucchini along with the length and not over the width – better to avoid the seeds. As soon as you reach the seeds, rotate the zucchini and start slicing from the other side. The seeds would cause the disintegration of the noodles.

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6. Cut spirals.

There is a unique vegetable scraper that produces spirals. Place the zucchini on the blade and press the handle of the tool. As you print the zucchini handle, the edges start to spiral off the other side of the module.

7. Decide whether you want to eat raw sauce or cook.

Zucchini pasta tastes excellent in cold salads, but you can also cook, rebuild or prepare them in microwaves to make them softer and more like real pasta. The cucumbers contain quite a lot of water, so you should overcook them even if you want them to eat raw. Instead of letting them “compute,” as described later in the article, it’s better to put them in the colander and leave them for about 15-20 minutes to stand. When done, wrap the noodles in a paper towel and gently squeeze it to remove as much excess water as possible.

8. Preheat the oven to 95 ° C.

Prepare a sheet of paper with a paper towel. Under normal conditions, the paper towel does not belong to the oven. The oven uses dry heat to ignite the towel. But because zucchini contains plenty of water, so the paper gets wet quickly and will not be flammable.

9. Place the zucchini noodles on the baking paper.

Put them as flat as possible as much as possible. If it is not possible to store the noodles in one layer, consider using several roasters instead of one. For the noodles to dry correctly, they all have to touch the paper underneath them. Otherwise, the noodles in the bottom layer would remain moist. Before you put the zucchini noodles in the oven, salt them. Salt helps extract excess water from zucchini.

10. Let the zucchini “clean” in the oven.

Put the zucchini noodles in the oven and let them bake for 20-30 minutes or until most of the water leaves them. Busting is very important if you want to prepare a hot meal with zucchini noodles. It is the most effective way to get extra zucchini water. If you do not do this, noodles can cause the dish to be too hot or too hot.

11. Squeeze the rest of zucchini water.

Pack the noodles in a paper towel and gently squeeze it to make it dry. Keep in mind that noodles will be drier now, but they will not soften. Therefore, you will need to edit them further.

12. Bring a pot of water to the boil.

Fill the medium-sized pot with water to about 1/2 to 2/3. Put it on the stove and warm it to a moderately high temperature until the water starts to boil. Add salt. Once the water reaches the boiling point, add enough salt. The cucumber soaks the salt during cooking so it will be flavored from the inside as well as from the outside. You can salt the water before it reaches boiling point, but it will take longer for the water to boil.

13. Dissolve the zucchini noodles in the water and cook for a short time.

Put the noodles in boiling water and cook until softened. Noodles should not fall apart and should still be firm. The exact cooking time depends on how soft you want the noodles to have and how dry they were before you started cooking. If they are still relatively damp, they will need to prepare for about 2 minutes. If they are scorched, extend cooking time for up to 10 minutes if you want al dente noodles, and 15 minutes if you want them to be soft. The main thing that you have to remember is merely keeping the noodles safe. If they start falling apart, stop cooking.

14. Serve.

Cut the noodles and serve them on individual plates. Pour the pot contents through a sieve or strainer. Allow about 5 minutes to rest, to drain excess water from the noodles.

15. Spin oil in the pan.

Pour about two tablespoons (30 ml) of rapeseed oil into the large pan and warm the pan to a moderately high temperature until the oil is shiny and liquid. Carefully rotate the pan to cover the bottom with hot oil. When it is warm enough, it will flow smoothly over the base.

16. Shortly prune the zucchini noodles.

Pour the zucchini noodles into hot oil and roast for about 6 to 7 minutes with frequent stirring. Do not go from cooking and noodles do not stop watching. If you leave them in one place for too long, they can burst, stick to the pan and tear it off. This method of preparation will provide you with soft, fragile noodles that will be more crunchy than cooked.

17. Serve.

Divide the noodles between the plates and enjoy their great taste. You can save the rest of the pickled noodles later. Flavor and texture keep for about a day if you store them in the fridge. You can enjoy them cold or warm them up with another meal.

18. Start with noodles that are a little damp.

For this method of preparation, you should leave some natural moisture in the zucchini so that it does not completely dry out when cooking in the microwave. You can omit the sweep in the oven, or at least thoroughly dry the noodles in the paper towel. Still, it is still a good idea to leave the noodles dripping for 10 minutes in the filter before cooking them. If for some reason the zucchini noodles are dried before preparing in the microwave, nothing happens. Just add 2 – 3 tablespoons of water to the container to get enough moisture.

19. Place the zucchini noodles in a microwave-friendly container.

Spread them into a uniform layer and cover with a lid or food foil. Do not include the cup too tightly. If you cover it with a lid, open all the ventilation holes or leave the top open so that steam can escape from the noodles. Do not tighten the foil too tightly, cover it freely.

20. Boil for high performance for 2 minutes.

Boil the zucchini noodles until they are soft, but they will not crumble. Do not go out during cooking and check the noodles. If you cook them, they will be jagged, hard or otherwise not too tasty.

21. Serve.

Drain excess water and divide the noodles between the plates. Almost always leaves excess water in the bottom of the bowl if you cook the zucchini noodles in the microwave. Simply overwrite them through a sieve or strainer and remove the fluids.