I finally got around to making these zucchini noodles. I’ve been eyeing the recipe for a long time, but every time I found a recipe and skimmed the procedure, I would find that after forming the noodles, when the zucchini is still raw, you have to pat them dry a few times going through a drying process before cooking them. I know it doesn’t seem like a lot to do, but I swear that part of the procedure alone made me not want to make them. Then I found this recipe, which does require you to get organized ahead of time, but you just have to follow a few steps and there’s not a lot of active work. The first step is tossing the noodles with salt and leaving them in a strainer for 30 minutes. This will make the zucchini sweat, getting rid of excess moisture so you don’t get mushy noodles when they are cooked. Those inactive 30 minutes are important to me… I can’t do other things, like drink a cup of coffee (yeah, right!), give my daughter a bath, answer some emails or get a load of laundry going. You get the idea. After the 30 minutes are up, you rinse them well to get rid of all the salt and then put them in the fridge for an hour or two, to dehydrate them further. This second step is optional, but I have always done it. You can stop at this step, and place your noodles in a sealed container so you have them ready whenever you want to cook them.
I’ve made this recipe 3 or 4 times already. I’ve tried them drizzled with olive oil, salt and pepper, I’ve had them with tomato sauce and Parmesan on top, and now I tried them as a side dish to a quick pomodoro chicken that I whipped up. At first I thought they would tear, but they hold their shape pretty well, you can even twirl them with a fork and eat them as if they were grain noodles! If you’re looking to substitute pasta in your diet, or are just looking for a new way to serve zucchini then please try this recipe, you will be glad you did.