Zoodles

MsCzar

Tis the season! I am overrun with courgette, AKA: zucchini, AKA: yellow summer squash, AKA: HELP! A good bit of it will be grated and frozen for use over the winter months. I'll also be making daily fresh-from-the-garden salads and freezing lots of garden veggie chili and soup over the next few weeks.

I've never worked with 'zoodles' (courgettes set through a spiralizer) and haven't a clue about cooking with them. Does anybody have any good advice or recipes? I currently have a few handfuls salted and draining in a colander as my best guess as to how to prep them. I'll rinse and drain them before... ummm... doing exactly what???

goal06082021

IME, zoodles do best raw or very, very lightly sauteed before being topped with your sauce of choice hot off the stove. Don't rinse the salt off, that's flavor baybee.

edit to add: I've also served zoodles alongside baked fish - I steamed them for like, maybe thirty seconds, on the stovetop. Microwaving will turn the zoodles into sad gray mush, if you don't have a way to steam or saute just top the raw (salted and drained) zoodles with your hot protein/sauce/etc and the residual heat from that will do the rest.

MaltedTea

I'm neither a fan of rice nor pasta noodles. Therefore, most any recipe which calls for these sides is open to zoodle (or shirataki) introduction

MsCzar

OMG! How did I never before know about zoodles?! MT, I wish I didn't love rice and noodles as much as I do. I could eat those with every meal!

goal06082021, (I always wonder if you achieved that mysterious 06.08.2021 goal), I took your advice and sauteed the rinsed and fan dried salted zoodles with sesame seeds in the same pan in which I'd just cooked my pork stir-fry. I was pleasantly surprised at how perfectly they subbed in for noodles. I think I'm a total zoodle convert now!

Now I just have to figure out how to work them into a tuna noodle casserole.