Zoodles or Courghetti are your paleo alternatives to noodles and spaghetti! They look amazing, taste even better, and today we are going to show you how to make zucchini noodles.
If you have never heard of zoodles or courghetti – they are slim strips (noodles) made out of zucchinis (or courgettes, depending on what you call them!).
There are two techniques for making zoodles, depending on what kitchen utensils you have invested in. For those starting out on your paleo journey, we highly recommend a Julienne Peeler. If you have space in your kitchen and you have established zoodles as a regular part of your meal plan, then you may want to invest in a spiralizer.
Follow steps 1, 2, 3 for either Julienne Peeler or Spiraliser, and then steps 4, 5, 6 for both!
Julienne Peeler technique
We recommend the Oxo Julienne Peeler – it has razor sharp teeth and a good grip handle. It fits easily in your utensil drawer and is about the same size as a regular peeler. It is incredibly sharp through so do watch your fingers (I learnt this the hard way).
1. Stab a fork into the end of the zucchini to hold it in place (take this as your second warning NOT to use your hands!)
2. Gently peel the length of the zucchini, making sure to clear the “noodles” away from the vegetable after each peel
3. Rotate the zucchini after a few peels, so that you are peeling it evenly on each side. Keep going until you can’t peel any more off of it
All Spiralisers are a little different, we use a Spiral Vege Cutter like this one. It’s lightweight and has 3 different cutting slides, meaning you can create different “styles” of zoodle depending on how you want your dish to look. Being able to simple swap out a slide makes it easy for cleaning. The downside is, that it takes up a bit of room in the kitchen – however I still love it for the speed and ease that I can whip up my favourite meal!
1. Slice the ends off each zucchini and press one end to the grip handle, and one into the blade
2. Turn the grip handle slowly, putting slight pressure on the zucchini to keep it moving through the blade
3. Watch the spiralizer spit out beautiful zoodles at the other end!
4. Place all your zoodles in a strainer and lightly salt, while shaking through the zoodles with your hands to loosen them up
5. Allow the zoodles to sit for 30minutes – the excess water will drain out of them. Rinse gently under water, drain, and pat dry with paper towels
6. Now it’s your choice – cooked or al dente? I prefer ours to be a bit crunchy, and I find that the heat of the cooked dish I place on top softens and warms the zoodles anyway. If you have time up your sleeve – pop the zoodles into the fridge uncovered for an hour or two – this will dehydrate them even further.
If you prefer warm zoodles, you can quickly sauté them in a pan for 1-2 minutes.
TIP: You can make zoodles in advance, and store them in a covered container in the fridge for 4-5 days!
TIP: Some people like to peel each zucchini before they start. The noodles can look more like actual pasta without the green skin, and sometimes the skin can have a slightly bitter taste. However, it’s all a bit too much of a faff for me – so I leave the skin on. Extra nutrients and goodness right? You can experiment with both ways and see what works and tastes best for you.
And there you have it! Beautiful, delicious, healthy zoodles – perfect for any meal.