This was the first time I have attempted zoodles. They were really easy to make. The most time consuming part is cutting up the zucchini. I used a potato peeler and a knife since I don’t have a mandolin. After I cut them I was thinking I should have used a cheese grater to make it a little easier.
After cutting them, sprinkle salt on them and let them sit for 10-15 minutes. Squeeze out excess water then cook stove top with 1 Tbsp olive oil, 1 tsp salt, 1 tsp oregano, and zest from 1 lemon. Cook for about 10 minutes then serve. Optional top with grated parmesan.
Here I served them with Eggplant Parmesan. The pictures don’t do the dish justice. They tasted great! Next time I will do a better job slicing them up.
What is your favorite way to slice up zucchini noodles?