tiller_girl 8 Posted August 5, 2012 Share Posted August 5, 2012 I'm going to buy a julienne peeler today and make zucchini noodles for dinner. Do I have them raw? Or stir fried? Link to post Share on other sites
Derval 3321 Posted August 5, 2012 Share Posted August 5, 2012 Not raw, except maybe a bit mixed through a ribbon salad could be nice. So get all your little strips and squeeze the heck out them with kitchen roll to get rid of excess moisture. I sautee mine on a low ish heat in a mix of ghee & evoo with s&p. Enjoy. Link to post Share on other sites
tiller_girl 8 Posted August 5, 2012 Author Share Posted August 5, 2012 Fab, thanks very much. I'm going to make a bolognese and want something to go with it. Link to post Share on other sites
Carolina Blue 5 Posted August 5, 2012 Share Posted August 5, 2012 Derval - Do you salt your zucchini strips to draw out the moisture or do you just roll 'em up & squeeze? Thanks! Link to post Share on other sites
Derval 3321 Posted August 5, 2012 Share Posted August 5, 2012 I used to salt them when I did the larger wide strips with the veg peeler but don't bother with the skinny ones for some reason. Link to post Share on other sites
Laura B 381 Posted August 5, 2012 Share Posted August 5, 2012 I just ordered my julienne peeler the other day, I can't wait! Link to post Share on other sites
Melissa_Joulwan 50 Posted August 6, 2012 Share Posted August 6, 2012 I usually salt mine, then rinse, and wring dry in a clean dish towel. To cook them, I toss 'em in a hot pan and stir-fry for about 2 minutes, just 'til their tender. Then you can toss them with tomato sauce or pesto or coconut oil or ghee and seasonings. You might like this Comfort Noodles recipe, too: http://www.theclothesmakethegirl.com/2011/08/18/comfort-noodles/ Link to post Share on other sites
Alicia Jaybird 35 Posted August 6, 2012 Share Posted August 6, 2012 Melissa's Comfort Noodles are the best! After finding that recipe I've started using zucchini noodles for a lot of my old favorite meals- I used to love to come home to a huge, hot bowl of pasta and now just have my favorite sauce with a bunch of sauteed vegetables, zucchini, and ground beef. I also salt, wring them dry, then cook. I've found that if you skip that step, the noodles are bit of a soggy mess. Link to post Share on other sites
jhmomi 676 Posted August 6, 2012 Share Posted August 6, 2012 I just got a julienne peeler last week. Last night I cooked my zucchini noodles for a few minutes in a covered dish in my microwave with a little water added. Then I dumped the water, added some ghee, salt and pepper. My husband liked them. MIL too. Kid #2 thought they were ok and ate them. Kid #1 and #3 spit them out. I consider it a win. Link to post Share on other sites
TheRealAndra 89 Posted August 11, 2012 Share Posted August 11, 2012 My kitchen smells so amazing right now! I've got Melissa's Country Captain Chicken in the oven and the olive oil and garlic slowly heating so I can toss in the beautiful zucchini noodles I made. It took awhile with the chef's knife but it wasn't too bad. My husband says he's drooling and keeps asking when dinner is going to ready. Heee! Link to post Share on other sites
Aberrantatavia 346 Posted August 12, 2012 Share Posted August 12, 2012 I've already eaten dinner and now I want to make some comfort noodles... Maybe I shouldn't read the forum this much! They are delicious, I made them the other day with some kielbasa and it really was very satisfying. Link to post Share on other sites
areldi 27 Posted August 13, 2012 Share Posted August 13, 2012 Just don't overdo it if you salt them. It turns out they can absorb a lot of salt (even if rinsed well afterwards) and you can make yourself really, really sick (Yeah, I know this sounds really stupid, but I'd hate anyone else to make the same mistake I did.) Link to post Share on other sites
Liseygurl 0 Posted August 14, 2012 Share Posted August 14, 2012 Yum I love zucchini noodles homemade cooked in a little coconut oil, mushRooms, coconut cream, onion, garlic, nitrate free bacon or chicken sliced thinly it's like boscoala ! Link to post Share on other sites
MelissaBlack 8 Posted August 17, 2012 Share Posted August 17, 2012 Just ordered the tool! Can't wait it to try these! Link to post Share on other sites
Robin Strathdee 2914 Posted August 19, 2012 Share Posted August 19, 2012 I discovered, completely by accident, that pre-julienning the zucchini and leaving it in a storage container for a week works a treat to "dry" them a little. They weren't nearly as fragile as they have been in the past, but they were just as tasty! Link to post Share on other sites
MelissaBlack 8 Posted August 23, 2012 Share Posted August 23, 2012 I made these last night. They were delish and loved by the entire family! They were a little more squishy than I would like though so not sure I got enough water out - do you have to squeeze them bone dry? Robin - can't wait to try your tip about doing them ahead! I know I won't always be that prepared so I am hoping to get some pointers for just in time cooking :-) Link to post Share on other sites
TheRealAndra 89 Posted August 23, 2012 Share Posted August 23, 2012 I squeezed them bone dry and tossed them in a screaming hot pan for a few minutes and ended up with the perfect al denta pasta texture. I cut mine by hand, but I'm expecting my mandolin to arrive in the mail this week, then it will Zudles for everyone! Link to post Share on other sites
Meg Hamilton 39 Posted August 23, 2012 Share Posted August 23, 2012 We have a veggie-spiralizer that works SUPER for zoodles. Last weekend I didnt' feel like dragging it out of the pantry, so I just used a regular veggie peeler & made really wide zoodles. It was a nice change. Link to post Share on other sites
Susan W 3553 Posted August 23, 2012 Share Posted August 23, 2012 I have never salted my zucc for noodles or anything else. Am I missing out on something? What is the purpose? Less exuded liquid? Because none of us have enough kitchen gadgets (cough cough), here is another fun veggie tool. I love it for zucc. I bought mine with a Living Social coupon so I paid less than they have it on Amazon currently. http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1345736692&sr=8-1&keywords=veggie+spiralizer Link to post Share on other sites
jhmomi 676 Posted August 23, 2012 Share Posted August 23, 2012 I have never salted my zucc for noodles or anything else. Am I missing out on something? What is the purpose? Less exuded liquid? Because none of us have enough kitchen gadgets (cough cough), here is another fun veggie tool. I love it for zucc. I bought mine with a Living Social coupon so I paid less than they have it on Amazon currently. http://www.amazon.co...ggie+spiralizer Looks like a good item for my Christmas list... Speaking of kitchen gadgets... I bought this after my trainer raved about it. It's a microwave egg boiler. Jonathan got his at Target, but I ordered from Amazon. I was very skeptical when he told me about it, but I really love it and use it almost every day! It really does work and it can make perfect soft and medium boiled eggs too. http://www.amazon.co...ords=egg+boiler Link to post Share on other sites
Susan W 3553 Posted August 23, 2012 Share Posted August 23, 2012 Looks like a good item for my Christmas list... Speaking of kitchen gadgets... I bought this after my trainer raved about it. It's a microwave egg boiler. Jonathan got his at Target, but I ordered from Amazon. I was very skeptical when he told me about it, but I really love it and use it almost every day! It really does work and it can make perfect soft and medium boiled eggs too. http://www.amazon.co...ords=egg+boiler Okay, just put it in my basket. Looks even easier than my baked eggs and less clean up...although, I have always hated dealing with hot egg shells. Worth the trade off though. Link to post Share on other sites
Nancy H. 158 Posted October 2, 2012 Share Posted October 2, 2012 I made the zucchini noodles the other night for a meal I had. (Chocolate Chili served over sauteed zoodles) I wanted only the inside of the zucchini. I saved the "noodles" made from the skin in the fridge. I ate them yesterday without cooking and as a snack. they were surprisingly good that way. Link to post Share on other sites
Bucket 18 Posted October 3, 2012 Share Posted October 3, 2012 sometimes I just eat them with a bit of homemade salsa! Link to post Share on other sites
jazzywhit 3 Posted October 15, 2012 Share Posted October 15, 2012 I usually salt mine, then rinse, and wring dry in a clean dish towel. To cook them, I toss 'em in a hot pan and stir-fry for about 2 minutes, just 'til their tender. Then you can toss them with tomato sauce or pesto or coconut oil or ghee and seasonings. You might like this Comfort Noodles recipe, too: http://www.theclothe...omfort-noodles/ Totally trying these tonight! Link to post Share on other sites
kb0426 1607 Posted October 19, 2012 Share Posted October 19, 2012 DO IT! I finally made it tonight, tossing in a couple of eggs to scramble at the end. DIVINE! Link to post Share on other sites
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