Trust me I do not follow a carb free diet. Bread and pasta is still life!
I do, however, like to keep a balance especially during the week. So I ordered myself a fancy vegetable spiralizer and jumped on the spiralized vegetable train, also known as zoodles.The verdict? They are AWESOME. Husband approved and more importantly kid approved!
I wasn’t entirely sure the best way to cook them up, but thanks to my social media followers they came to the rescue.
I made a huge batch and cooked them two different ways for trial and error. Boiled and sautéed.
My opinion… DO NOT BOIL them. Not only do you really have to babysit them (who has time for that), once you look away for a split second they convert into mush city and enter a point of no return.
Sauté is king! Use a little bit of olive oil and salt, and sauté to your liking. Way easier to monitor and control.
TIP: If you have time to spiralize the zucchini ahead of time, I have learned to add some salt and wrap in a tea bowl or paper towels and put in the fridge for a couple hours. This process helps to draw out excess moisture.
Add your favourite sauce or topping and voila!