Zucchini Noodles

A while back I put out a call for good zucchini recipes. Someone recommended making them into noodles. I tried it, and it was great!

There are two tools that will accomplish this.

Julienne Peeler

I found a julienne peeler at my local Bosch store for $8. I could not find one at Wal-Mart or Target, so either buy one online or at a kitchen store (Williams Sonoma also carries one).

Simply cut off the stem and the bottom, lay the zucchini on a cutting board, and “peel” it with the slicer. You will end up with beautiful thin strips. The bigger the zucchini, the longer the noodles. But, you may not be able to slice it in the middle if there are seeds.

Pros: Super easy, and though there are sharp pokey parts, it’s easy to use without hurting yourself. I felt like there was very little waste. Came with a protective cover; easy to store.

Cons: Noodles made this way are quite skinny, and when cooked up can be a little soggy.

 Mandoline Slicer

The mandoline slicer pictured above is the actual one I purchased–it’s probably not the best one out there, but I found it at Wal-Mart for $10. The price and convenience made it an easy choice.

Cut off the stem and bottom of the zucchini. Follow the directions to assemble the slicer. You have two options: slices or julienne strips. Mine does thick and thin slices, big and small julienne strips. Use the safety handle to hold the zucchini in place and slice it lengthwise.

One trick–I made larger julienne slices and put them in an airtight container in the fridge. After a few days they dried out a little, and were not soggy at all!

Pros: Can choose the size of the julienne strips. Will also slice zucchini to replace lasagna noodles.

Cons: Blades are VERY sharp–the first thing I sliced was my finger. This is a much bigger tool, and I’m not sure how much I’ll use it since I have a peeler and a Cuisinart. Definitely dangerous for children, and must be stored in the box, up and away.

So here’s the final product, topped with a meat sauce: