Zucchini is a wonderfully adaptable ingredient with its soft flesh and neutral, subtly sweet flavor. Not only does zucchini taste great, but it also possesses an awesome amount of nutritional value. Zucchini noodles, also known as zoodles, are a nutritious way to produce healthy all-vegetable pasta; they are priceless in vegan recipes.
If you’d like to learn different methods of cooking spiral zucchini for the best flavor profile, then you’ll be needing all the tips and recommendations we’ve outlined for you in this article. Just pay attention, follow the steps and get ready to enjoy amazing zoodle recipes.
Zucchini Nutrition Facts
Tips for Cooking Spiral Zucchini
These tips will help guarantee that your spiral zucchini recipes offer the best results, so pay close attention:
Selecting the right zucchini – When selecting zucchinis, make sure the flesh you choose is solid, and the surface is free of major flaws such as huge indents.
To get the most yield, choose a zucchini that is large but not too flashy. Because zucchini has a high moisture content, it can turn soggy after cooking if it isn’t linked to the skin if it contains a lot of flesh, and this is more of a problem with zucchini cultivated at home.
You could also use yellow summer squash and Mexican squash, and they are delicious options that you should be open to trying.
Avoid salting raw zucchini – When the zucchini is cut, the plant’s cell walls open, allowing the water contained within the flesh to escape. The sliced vegetable will leak moisture over time, especially if it is cut smaller since more surface area is formed. For instance, when preparing zucchini bread, this is frequently seen with the pool of water formed from shredded zucchini. To avoid a mushy texture, do not season your zoodles with salt until the conclusion of the cooking process.
Cooking Spiral Zucchini
There are several methods to choose from when it comes to cooking spiral zucchini; just go with the method you are most comfortable with and whose results you’ll find the most enjoyable.
Sauteing Zucchini Noodles
To saute zoodles, follow these easy steps:
- Add a drizzle of olive oil or cooking spray to a skillet set over medium-high heat. Add the zucchini noodles to the skillet after heated (flick water in, and it should sizzle).
- Cook for 3-5 minutes, or until al dente, toss the zucchini noodles lightly with tongs. If you cook the noodles any longer, they will wilt. So, just accept the crunch that all dente zoodles have to offer. If you’re cooking more than one spiralized zucchini, it could take up to 5-7 minutes to completely cook the zucchini.
- Continue tossing until all zucchini noodles have reached the bottom of the heated skillet and are cooked thoroughly.
Simmering Zucchini Noodles in a Broth
You’d think that soaking zucchini noodles in liquid would make them mushier, yet this is not true. Thanks to osmosis, when you add zucchini to liquid, it doesn’t release as much moisture because it’s floating in it.
The zucchini will stay firm because of the broth or soup liquid. On the other hand, Moisture leakage is unavoidable and will thin and dilute your soup slightly. To avoid this, season your soup with more flavor at the start.
To compensate for the water from the zucchini, add a couple of teaspoons of soy sauce to your ramen. You don’t need to worry about this if you’re serving your soup right away. However, the flavor of a zucchini noodle soup will become diluted the longer it sits.
Raw Zucchini Noodles
Spiralizing transforms raw vegetables into edible spaghetti, one of the most appealing aspects of the process. As a result, you can save the hassle of cooking by tossing uncooked zucchini noodles into a vinaigrette or sauce!
View this post on Instagram
Cooking Time for Spiral Zucchini
The following timing guidelines should ensure the best results with spiral zucchini recipes:
|Cooking Method||Cooking time|
|Cooking spiral zucchini noodles||5 to 7 minutes|
- 4 medium zucchini (about 2 pounds)
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of minced garlic (about 3 to 4 cloves)
- ¼ to ½ teaspoon of crushed red pepper flakes (the amount you use should depend on how spicy you like the pasta)
- 2 medium tomatoes, about 12 ounces, chopped
- ½ cup of shredded parmesan cheese, add a little extra for serving
- 1 cup of basil leaves, torn into pieces
- 1 teaspoon of cornstarch
- 2 teaspoons of cold water
- Salt for taste
Prepare the zoodles:
- Spiralize the zucchini after trimming it. Extra-long noodles should be around the same length as spaghetti.
- In a big, deep skillet, combine the olive oil, garlic, and red pepper flakes. Reduce the heat to medium. Add the zucchini noodles when the oil around the garlic starts to bubble. Toss the noodles using pasta tongs and cook for 5 to 7 minutes, or until al dente — wilted but still crunchy. Allowing the noodles to cook any longer will cause them to become mushy. Continue tossing while they cook to ensure that all of the zucchini noodles reach the bottom of the skillet.
- Combine the tomatoes, basil, and parmesan cheese in a mixing bowl. 1 minute of cooking. Transfer the noodles, tomatoes, and basil to a serving dish with spaghetti tongs. The liquid should be left in the skillet.
To finish the cooking:
- Simmer the remaining liquid in the skillet.
- In a small basin, whisk together cornstarch and cold water, then whisk into the simmering liquid. Cook, whisking constantly until the liquid has thickened to the consistency of a sauce, about 1 minute.
- Season the sauce with salt and pepper to taste. Over the zucchini, tomatoes, and basil, pour the sauce. Finish with a sprinkling of Parmesan and serve right away.
This recipe takes a total of 20 minutes to make, including a prep time of 8 minutes and a cook time of 12 minutes. If you’d like more inspiration on how to cook spiral zucchini, then you should check out this video recipe.