By Garry Nordenstam
Looking for a way to enjoy pasta without the calories and carbs? Zoodles, made from zucchini cut the calories and carbs while increasing the nutrional value of the dish. And they taste great! This recipe is for making zucchini noodles that can be used in place of fettuccine or linguine and work best with a red sauce.
You need a spiralizer, mandolin, or vegetable peeler. The sprializer is the easiest method. I use a mandolin with a julienne blade and peel the outer skin first.
1 pound yellow zucchini
1 pound green zucchini
2 teaspoons of coarse sea salt
If using a vegetable peeler, peel strips of zucchini, working your way around the squash. The strips can be as wide or narrow as you like. Cut the strips until you reach the seeds. If you're using a mandolin or spiralizer, follow the instructions for your gadget.
Put zucchini in a colander, sprinkle librally with salt and toss to coat. Place colendar in a bowl and put a weight (such as a plate or a grill press) on top to squeeze out the liquid. Let stand for approximately one hour. You can let it stand up-to 24 hours - the longer they stand, the more solid they become. Toss the zucchini with your hands periodically to redistribute the salt/brine.
Rinse the salt off and press the excess liquid out (or spread the zoodles out on a cotton dish towel).
The zoodles are ready! They do not require cooking, but the pasta-like texure is improved if you saute the zoodles in some olive oil (medium-high for 1 to 5 minutes). Do not overcook - it will become sticky or mushy.
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