I only get around to cooking in the evenings and although I enjoy it, I don’t want to spend hours in the kitchen. However, I’m also not willing to lie awake at night with a rumbling belly because my dinner was too heavy and carbo-loaded. What I need is a light meal that’s fast and easy to prepare. I found it in zoodles, zucchini noodles. Noodles made of zucchini? Exactly! I love zucchini, so this sounds delicious to me. And the best thing about it: This dish leaves me with a good conscious. Zoodles go perfectly well with your usual pasta sauces, bit are also ideal to create your own dishes.
When I started making zoodles, I used the spiral slicer from GEFU, which features two Julienne sizes. Although I was always happy with the result, I must admit it required some manual work. Being a bit of a lazy chef, I decided to buy WMF’s spiraliser after a year. It comes with three cutters and all you need to do is choose one and let the spiraliser do the rest. Wash your zucchini, cut off the stem and place the vegetable on the stopper. Push the power button and the stopper will start spinning and create perfect spirals. I’d recommend both devices; the GEFU is more compact but requires a bit of strength while the WMF is faster, but needs more space. It’s up to you how many zucchini per person you want to turn into spirals. I usually go with about three medium-sized zucchinis for a meal for two.
WMF’s spiral cutter is fast and comes with the perfect cutters for my purpose.
If ordered immediately.
Information subject to change.
There are no limits to using spiral cutters: Other vegetables such as cucumbers, beetroot, carrots, potatoes and more are also suitable to be cut into spirals. Mix vegetables into colourful spaghetti or serve each one on its own, for example as a salad.
Zucchinis aren’t the only vegetables that can be cut into spirals.
The next step is even easier than the previous one: Bring about one or two litres of water (depending on the amount of zoodles) to the boil, add one or two teaspoons of salt, toss in the spirals and boil them for about five minutes. Once your zoodles are al dente, pour them into a sieve and serve them with your favourite sauce. Make sure to have your plates ready, as zoodles get cold very quickly.
Another option is to fry your spirals in a pan. With this method, they stay firmer and can be rolled up and arranged nicely on your plate.
The cooking time may vary depending on which kind of vegetable you’re using.
There’s nothing that doesn’t taste nice with zoodles, so there are virtually no limits to your creativity. My favourite sauce is basil pesto – homemade if possible. Toss some pine nuts, parmesan and sun-dried tomatoes on top and you’re in for a treat. Other sauces that go very well with zoodles are pesto rosso, bolognese or carbonara. And that’s not all: The classic «Züri-Gschnätzlets» or a green curry sauce with or without chicken are other delicious option to go with your vegetable noodles.
My personal favourite: Zoodles with pesto, parmesan and sun-dried tomatoes.
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