Coming Soon to Your Table: The Zoodle
After a good harvest, you can have zucchini coming out your ears. You can have so much zucchini that you have to give it away. You can even have so much zucchini that a certain amount of it will inevitably just go to compost.
But a new gadget is taking the dejected zucchini by the bootstraps and giving it new life as a serious culinary ingredient. The spiralizer is a kitchen tool that turns whole vegetables – not just zucchini but summer squash, beet and turnip – into adorable little curlicues sometimes called zoodles because they resemble the shape and texture of flour noodles. Credit / Williams Sonoma
Spiralizers come in all shapes and sizes. One of the most popular, the Paderno Spiralizer sold by Williams-Sonoma, goes for $39.95 and comes with three different blades. There’s no AC or battery to worry about – it operates by hand crank – and all parts are BPA-free, according to the Sonoma website. There are also hand-held types, like this one sold by Target for $14.99, which turns out spirals when you hold the veggie in one hand the the device in the other, and twist. Even more affordable is the traditional hand held vegetable peeler, which can create long veggie ribbons. CHEFcatalog.com offers a Kuhn Rikon set of three for $14.99.
What spiralizers have done for zucchini is nothing short of amazing. Once thought of as bland and lifeless, zucchini now has a place in the spotlight as food bloggers experiment with the zoodle as a nutritious, low-calorie, gluten-free ingredient in a variety of dishes.
Raising Generation Nourished’s Chicken Zoodle Soup might be just the thing on a cool autumn evening. Credit / Raising Generation Nourished
Love Pad Thai? Here’s a new twist from White on Rice Couple called Zucchini Pad Thai Noodles. Credit / White on Rice Couple
Here’s another zoodle-fied interpretation of a classic. It’s called Zoodle Chicken Parmesan substituting zoodles for spaghetti noodles, and it takes only 20 minutes. From Pinch of Yum. Credit / Pinch of Yum
How about an interesting zoodle side? Zoodles with Garlic and Herbs comes from the blog, The Iron You. Just make the zoodles and saute them in a pan with butter, garlic, basil and spinach. Top with Parmesan, and voila! Credit / The Iron You
Zucchini noodles are also being used in cold dishes. This Zucchini Ribbon Salad comes from dlynz.com. Credit/dlynz.com
Of course, these are just a handful of the many, many zoodle recipes to be found, tried and tried again. There are literally oodles of them, and the number is likely to grow as the frenzy over zoodles continues.