Ingredients
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Zucchini
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Olive oil
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Sea Salt
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A grater or Julienne peeler
Directions
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1
To start, cut off both ends of the zucchini.
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2
Using a grater or Julienne peeler, cut the zucchini into strips, rotating every few passes so that the shape stays square (this helps you keep a grip on it).
Using a grater or Julienne peeler, cut the zucchini into strips, rotating every few passes so that the shape stays square (this helps you keep a grip on it).
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3
To keep the zoodles from getting mushy, sprinkle with a bit of sea salt. This helps to draw out the moisture, so let them sit for about 20-30 minutes.
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4
Rinse with cold running water in a colander and dry well with paper towels.
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5
Then, you can either store them in a Ziploc® container or cook them up.
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6
To cook, saute the zoodles in a non-stick skillet over medium high heat for 1-2 minutes. Reduce the heat and drizzle in some olive oil and a sprinkle of salt and pepper while stirring. Remove from heat and serve.
Photography by Jason Mai
Tip
Let’s start with the base of our healthier meal, an alternative to carby pasta. You can probably guess what they’re made of based on the name (zucchini noodles = zoodles!).
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