When our family went gluten free for our son Tristan a little over four years ago the one thing I missed was eating regular noodles. I was not a huge fan of the rice noodles because either I always over cooked them or when you would use them for leftovers they were too chewy. Then I heard a friend on Facebook talk about how she and her family had gone grain free. They were having zucchini noodle spaghetti. My first thoughts were they made noodles out of zucchini so I asked her where she got them. She said the actual zucchini was used to make the noodles. I was excited to try it and today I am going to show you different ways of how to make zucchini noodles.
A Low Carb Noodle
A couple of years ago when I started making zucchini noodles it was just becoming a thing, not like it is today. There were only a handful of devices that made noodles out of zucchini . Now you can get all kinds of devices to make it from your old handy grater, peeler, and much bigger spiralizers. The spiralizer I own is the GEFU spiralizer which you can see HERE. It works pretty well and making zucchini noodles is now super easy. All you do is take your zucchini and wash them from any dirt, take a knife and chop off the stem area and then depending on the size of noodle you desire with my spiralizer you can do an angel hair type pasta style or a regular noodle size. I tend to do the bigger size because zucchini tends to shrink when cooked. You take one end of the zucchini and start to twist the hand held spiralizer around it. You will see the meat of the zucchini catch in the blades and start to create as my youngest says ‘worms.” Keep turning until you get all the zucchini spiralized.
Have you had zucchini noodles before and if so how did you like them? Comment Below!
