Perfect Zucchini Noodles

How To MakePerfectZucchiniNoodles

Zucchini noodles have been a total game changer for me. Like, borderline life altering! I had tried to make them years ago before it was the ‘cool’ thing to do and it was a disaster. It was so sad because I had such high hopes for them but in reality all I had was a bowl of watery sauce and mushy ‘noodles’. Ick! Now that they are so popular I wanted to try again but this time I did a little research first. I saw a few different methods but none of them made sense to me UNTIL I stumbled across Against All Grain. One word: amazeballs! I use this method every single time no matter what I am doing with the noodles and they turn out awesome every time. Have you had a bad experience with zucchini noodles? Give them another try but make them this way instead! Also, invest in a good spiralizer. And by invest, I mean $25. That might seem like a lot for a kitchen gadget but trust me you will be using this thing all of the time! It’s worth every penny.

Perfect Zucchini Noodles
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  1. 1+ zucchini, depending on how many people you are serving
  2. Pink Himalayan Sea Salt
  3. Paper Towel
  4. Spiralizer
  5. Cookie Sheet
  1. Preheat your oven to 200°.
  2. Wash and peel your squash. (peeling is optional)
  3. Insert the ⅛-inch slicing disc into your spiral slicer. Place 1 squash on the prongs and line up the de-seeding hole in the middle of the end of the squash. Turn the crank until you’ve reached the end and have beautiful noodles!
  4. Alternatively, use a julienne slicer to cut thin strands of zucchini. Once you’ve reached the seeds in the middle, flip the squash over and start again until you’ve reached the seeds from the other side. Discard the center portion with the seeds.
  5. Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt.
  6. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.*
  7. The noodles will be dryer but not soft after step 6 so you will want to cook them further at this point. Add them into your sauce and let them simmer for about 10 minutes for al dente, or 15 for soft and silky.
  1. *Zucchini hold a lot of moisture and will make dishes watery if you add them in uncooked. Step 6 step helps to avoid that.
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