Zoodles are made from zucchini that is cut in thin strands. To do that you need a special tool that cuts the strands.
I got this last spring at a kitchen outlet store and it is easy to use. Farberware made this one but it does take up storage space. You just wash the zucchini and cut the ends off to give a flat ends to fit into the spiralizer. This is a large zucchini and it fit nicely because the crank end slides out to load long vegetables.
After you make your zoodles. you can either sauté them in olive oil, leave them raw or warm them in the microwave. Then you add them to the dish you are using them in. I love them with spaghetti sauce for a quick meal.
Spaghetti and Meatballs with Zoodles
- 1 egg
- 3 tablespoons bread crumbs
- 2 tablespoons chopped onion
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon salt
- 1.8 teaspoon pepper
- 1/2 pound ground beef
- 1 can (8 ounces) tomato sauce
- 1 tomato peeled, seeded and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- Enough zoodles for 2 servings ( 2 medium zucchini) that has been cut in strands.
In a medium bowl combine, ground beef, bread crumbs, chopped onion and grated Parmesan cheese. In a small bowl beat egg, salt, and pepper together then pour over meat mixture and stir in. With clean hands shape into 2 inch meatballs and brown in a skillet. Pour all the fat from the skillet add all the rest of the sauce ingredients. Stir gently and simmer for 20 to 30 minutes covered until meatballs are cooked. Serve over zucchini noodles.
Note* You can use spaghetti noodles if you desire.