Sprinkle generously with sea salt and freshly cracked black pepper. I have no idea how much pepper I actually used in this batch. I chose to use the blade that would give me the thicker zoodles, as I thought they would hold up better when it comes time to tightly pack them in the jar. It washes up easily too!įirst spiralize your zucchinis and add the zoodles to a large bowl. I like that the different blades can be stored on the unit itself, so you don’t have to raid your drawers for the parts every time you want to use it. I read a million different reviews and finally decided on this one. It’s so easy and there is much less waste. Guys, if you’re going to make zoodles, get a vegetable spiralizer. I decided to up my game and invest in a vegetable spiralizer. Until I made this recipe, I had been using a julienne peeler to make zoodles. Quart-size glass jar with lid or airlock device & fermentation weight For this Fermented Zoodles Recipe, you’ll need: This post contains affiliate links, thanks for your support. Verdict: Zucchini noodles CAN be fermented. I wanted to keep the recipe simple, so the fermented zoodles could be used as a base for cold pasta salad recipes this summer. Since it seems you can ferment just about every vegetable known to man, I decided to try my luck at fermenting zoodles. Sometimes I’m convinced that it isn’t actually the pasta that I love, but actually the red marinara sauce and fresh herbs (and cheese) that go on the pasta. Zucchini noodles (zoodles) are a genius substitution for pasta and they always leave me feeling satisfied. Zoodles are quite possibly my favorite paleo substitution idea EVER! I love pasta just as much as the next person, but I don’t love how I feel after a carb-heavy pasta meal. You also have to be cautious about which kind of pesto that you use, because if it has higher water content, then that is going to turn the pesto from a thick sauce to a watery sauce.Fermented zoodles are going to be a staple in my summer meal planning! If your zoodles seem very moist, try using a paper towel to squeeze out some of the noodles before adding the pesto or any other ingredients. The water content in the zucchini could be a factor. There are a few reasons why zoodles become soggy. The zucchini will release it’s moisture over time, so you may need to pour off the excess liquid when you eat the leftovers. One thing to be careful of is the excess water that you might find in your air-tight container.
This recipe can last in the fridge for 3-4 days.
Zoodles recipe how to#
Get The Full (Printable) Recipe Below For How To Make Zoodles (Zucchini Noodles).įrequently Asked Questions How long does it last in the fridge? Top the pesto zoodles with the tomatoes and capers.Mix the pesto in with the zoodles and make sure that it is well mixed and all the zoodles have a good coating of the pesto.Take your cherry or grape tomatoes and cut them in half.Cut off the ends of the zucchini and then spiralize them into long strands. Grab your spiralizer and your zucchinis.
Sun-Dried Tomato Pesto or Homemade Red Pepper Pesto.This 5-ingredient recipe offers a sweet and salty combination that is extremely satisfying…Įspecially on nights, you don’t feel like cooking. Then I mixed in sweet cherry tomatoes, briny capers, and a handful of freshly shaved parmesan cheese. I tossed these zucchini noodles with sun-dried tomato pesto until well coated. Today I’m sharing 5-Ingredient Zoodles with Cherry Tomatoes and Capers, a fast and healthy go-to zucchini noodles recipe you can make in moments! Once your zoodles are spiralized, you can simply toss them with other fresh ingredients for a quick light meal. We’ve used ours to make apple noodles for fruit salad, raw beet and sweet potato salads, and even cut potatoes for curly matchstick fries. Spiralizers are inexpensive, and a fun kitchen tool to have on hand. One popular raw dish you should give a try is “zoodles”… Also known as a zucchini noodles recipe.īy shredding zucchini with a spiralizer, you can create long raw noodle strands. How about incorporating a few RAW meals into your weekly menu? Raw foods provide all sorts of healthy vitamins and minerals to your diet, cut down on prep time, and eliminate cooking altogether. However, I have a solution to the not cooking scenario… (Or at least most of us share.) It also provides a creative outlet and offers complete quality control. Preparing your own meals not only satisfies a deeply rooted ancestral urge we all share. However, I fully understand the desire to spend more time in the gorgeous warm weather and spend less time over a hot stove. Especially if that means living off take-out for the rest of the season. It’s that time of year when we all internally decide we only want to cook outdoors… Or not cook at all. It’s fresh, fast, and furiously flavorful. Zoodles (Zucchini Noodles) – This raw 5-Ingredient zoodles is a healthy zucchini noodles recipe you’ll make all through the warm months.
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