You can waste 27 hours watching videos about how to make fantastic zucchini noodles. Or, you can read what I have to say about it.
The same process can be used to make sweet potato noodles, squash, and so forth. Since none of them are terribly expensive yet yield a great result, you should experiment liberally. I’m a firm believer in the “I like it, so shut your piehole” school of culinary arts.
You can buy a julienne peeler or even a spiral slicer. (Or steal one from your mother-in-law.) You can also just use a hand-held vegetable peeler on your first couple of attempts. Since you’re experimenting and obviously have no sense if you’re reading my cooking advice, use a cheap hand-held vegetable peeler on your initial attempt. (If you don’t know what a julienne peeler is, congratulations, you’re normal.) You can also save yourself some time if you have a child or bored spouse to do the slicing for you.
You can buy some good spiralizers for vegetables on Amazon. You can also buy a new carpet there, too. You don’t need to waste your money on a spiralizer until you figure out whether zucchini noodles remind you of eating tapeworms or spiders. Some mandoline slicers can make narrow strips, too, especially of your fingers if you’re not careful or have too much to drink while you’re cooking. Science has taught us, though, that pain is more manageable if you’re buzzed.
Cut the ends off 3-4 zucchini. Since it’s your first time making zucchini noodles, you’ll want to use the peel instead of removing it. You’ll note that there’s a lot of needless arguing about whether the zucchini is better or worse without the peel. Despite the experts whining about it, it is 100% personal preference. Make long slices with your vegetable peeler. For your first time, don’t cut down into the middle portion of the zucchini.
Mix your zucchini noodles with a bit of olive oil. I prefer to add minced garlic and other spices before I cook them. As with the other steps, some cooks get pissy about adding salt, garlic salt, red wine vinegar, lemon juice, or balsamic during the cooking process. Those critics need to chill out with a glass of wine or by being hit on the head with a bottle of wine.
Put the zucchini in a large skillet pan with a bit of oil. Cook and stir them until they are the desired tenderness. As with pasta, I’m going to avoid the stupidity of the al dente-versus-soft argument. I will say that it’s pointless to add water and cook them down. If you are careful and stir sufficiently, the zucchini strips will succumb to the heat if you give it enough time. With a decently sizzled pan, the zucchini will cook in a few minutes.
Place your portion on a plate and sprinkle with parmesan cheese and spices, or you can also use traditional sauces such as alfredo, pesto, or marinara. If you’re a hipster, sprinkle some cigar ashes on the noodles and enjoy.
If you’re not a purist, you can also use this mixed with actual pasta to give your regular pasta dishes a healthy boost.
If you make too much, it can be chilled and eaten later, hot or cold. (The food, not you.)
Zucchini noodles can be made with almost no added calories, which means that if you get your mix of spices and toppings just right you can eat enough zucchini to actually eat yourself into a food coma without all the guilt.
Some people call zucchini noodles “zoodles.” These people are dangerous.
In my opinion, it’s best to use a lighter pan, one which conducts heat quickly.
For those who need to be told, I recommend using a spatula to stir the zucchini frequently; if you use your hands, you’re likely to need medical attention. I never know if the person reading my cooking advice is from this planet or has ever cooked before.