![]() Bake with cherry tomatoes (tossed with olive oil) over the top.Therefore, you may want to make sauces a little thicker with some cornstarch or flour or simmer further to reduce juices. Keep in mind when topping with various sauces that you don’t get the starches that normally thicken that are found in a semolina style pasta.If needed you can cut those that are crooked in half so they run through the the spiralizer better. I like to use zucchini that are straighter through the length.Also, I don’t recommend small zucchini as they don’t shred in the spiralizer as well (if it has a corer anyway, you’ll end up with lots of really short noodles).Avoid extra large zucchini with tough skins or too many seeds.Thaw in the refrigerator overnight and reheat in the microwave.Zoodles can be frozen for up to 3 months in an airtight container. Keep in mind bake time will decrease as well. You can try those methods if you only need one serving.Zucchini noodles can also be made with a mandoline, a julienne peeler or a box grater, BUT the quickest most efficient way is by using a spiralizer, especially when working with this quantity. In a rush you can just use tongs to remove them from pan and leave behind excess liquid. Depending on what you are serving over them, you may want to drain in a colander to remove excess liquid or carefully dab dry with paper towels. ![]() Bake in center of the oven until noodles have reached desired tenderness, about 12 to 18 minutes.*.Drizzle with olive oil, season with salt and pepper to taste and toss well to evenly coat. Transfer zucchini noodles to prepared baking sheet.If shorter noodles are desired then cut noodles into lengths about 12-inches long using kitchen shears (this step can be skipped, noodles are just very long otherwise).Cut the zucchini into noodles according to manufacturers directions (per spiralizer). Set a spiralizer with a blade that has approximately 1/8-inch wide holes. ![]() Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. medium zucchini, ends trimmed (preferably about 8 oz. Ingredients You’ll Need to Make Zucchini Noodles
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