Zoodles, otherwise known as zucchini noodles, are being spiralised across the nation as a healthy, gluten-free, low-carbohydrate substitute for pasta dishes and a flavourful, core salad ingredient.
These delicious vege noodles are easy to make at home using spiraliser machines, handheld spiralisers, julienne peelers and mandolins.
Fratelli Fresh Brand Head Chef Gabor Denes’ zoodle tips:
- Zucchini noodles can be eaten raw, cold or warm. I think they are best in a raw state when they are perfectly al dente and in peak condition. Boiling, steaming or even microwaving zoodles can result in a mushy mess.
- Bigger is best when spiralising, so look for large, fat zucchini.
- If you’re adding raw zoodles to a hot dish, such as Bolognese sauce, allow zoodles to come to room temperature before using them. The temperature of the sauce will heat the zoodles.
- Save time by making zoodles in advance. They can be stored in the fridge in an airtight container on a layer of kitchen roll for several days.
- Zoodles don’t work very well in dishes where hot pasta is required to cook other ingredients, such as carbonara where the pasta cooks the egg to create a creamy sauce.
If you want to give zoodles whirl, try this simple Fratelli Fresh recipe.
Zoodles with cherry tomatoes, bocconcini and pesto
- 1 large zucchini, made into zoodles
- 30g bocconcini
- 1½ tablespoons pesto
- 1 small handful of basil leaves, reserve a few for garnish
- 1 tablespoon extra virgin olive oil
- Salt & cracked black pepper, for seasoning
- Gently mix zucchini, tomatoes, bocconcini, pesto and basil together in a bowl.
- Present in a serving bowl, dress with olive oil, season with salt and pepper and a few basil leaves.