ZUCCHINI NOODLES= ZOODLES
ZOODLES. I love cooking for my daughter Ilana, because she really appreciates the kind of food I prepare. She is also a fabulous and highly creative chef, and I am grateful when she cooks for me. This year, she made me zoodles, and was shocked I’d never eaten or even heard about this amazing dish. I recall it was love at first bite, and now I make them often. This recipe requires multiple steps, but it’s worth it. I find I’m more inclined to make extra, especially when I have plenty of firm zucchini on hand, because the leftovers, if you have any, will keep well in the fridge for several days. I use a wonderful Swiss Made hand held device that I keep in my silverware drawer. I love it so much I just bought one exactly like mine for Susan, who encouraged me to share my recipes on a blog. Since Ilana had recently said the same thing, it seemed to be just a question of time.
Zoodler- which is really called a “julienner”
Large Slotted Spoon
To begin, scrub the zucchini and remove the ends.Use the hand held zoodler to create thin strands (much thinner than julienned), and will resemble cooked spaghetti in texture and thickness. Place the zucchini strands in a large colander, sprinkle with sea salt, and place the colander over a large pot to capture the liquid that is released. Let sit for 30-40 minutes, until all liquid is released. Rinse zucchini to remove the salt, and place strands on paper towels to dry. This is an important step as you want the zoodles to release as much moisture as possible and wind up as dry as possible. Once dry, I heat up my wok, add 1 teaspoon of olive oil and a finely minced garlic clove. As the garlic becomes fragrant and begins to soften in the oil, I add the zoodles, just until they get hot. Options: combine the zucchini noodles with your favorite red sauce, or combine with your favorite pesto. I’ll post two fabulous pesto recipes soon. Another option is to sauté mushrooms in the wok with more garlic and combine with the zoodles.