Zucchini Spaghetti (Zoodles!) & Meatballs

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Look: Zoodles ‘n Meatballs!

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This is all thanks to my julienne peeler.

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It makes me want to make noodles out of every vegetable in my crisper! Yes, I have a mandolin and a food processor but this tool is efficient, compact, inexpensive, and quick to clean. You can have “noodles” on the table in no time flat!

Here’s what I gathered to make zucchini noodles for 4 people:

  • 6 zucchini
  • Kosher salt
  • Freshly ground pepper

Here’s how I made it:

I washed the zucchini…

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…and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board.

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Then, I placed the zucchini flat-side down on the cutting board and went to town with the julienne peeler. I kept the top on, so I could grasp it to keep the squash steady.

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UPDATE: A julienne peeler ain’t the only game in town anymore, folks. Behold: a spiral slicer

This thing is pretty darn efficient at cranking out a ton of zoodles in no time flat—and the kids love taking turns with it, too.

Either way you slice it (har, har!): Poof! A big bowl of noodles!

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You can always quickly stir-fry ‘em…

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But today, I placed the noodles in a covered microwave safe dish…

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…and nuked them on high for about 2 minutes.

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I watched them closely so I wouldn’t overcook them. Nobody likes soggy noodles.

I drained the excess liquid and tossed the zucchini with salt and pepper, and topped them with Rao’s marinara sauce and meatballs (which you can easily make from bulk sausage).

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See? It’s super easy!