Hellobee

Earlier this year all I was hearing about were “spiralizers” and the ability to turn ordinary vegetables into wild and crazy spirals – oh the fun! I specifically heard a lot about zucchini noodles or “zoodles” as they’re called. When my sister gifted us a spiralizer for Christmas I couldn’t wait to try it out!

Miss H is a tad bit picky when it comes to vegetables. One of her favorites used to be zucchini – she would eat it pan fried almost every day and loved zucchini pancakes. Over the course of the past year she stopped eating the vegetable altogether.

Now that we have made zoodles she is obsessed with them! She regularly eats a very healthy portion of them and requests more. We’ve been making zoodles a lot this summer because we’re growing so many zucchinis in our garden. And because we have a few basil plants, we’ll toss the zoodles with some homemade pesto. In a few quick and easy steps here’s how we zoodle!

Step 1: Get some delicious, fresh zucchini – plan for roughly two average sized zucchini per person. In my example, the zucchini pictured made enough for 3 adults and a 3-year-old.

Step 2: Slice the ends off of your zucchinis and slice them in half if you are concerned with the length of your zoodles. They will still be very long after this, so you may want to cut your zoodles down even more after you’ve made them.

Step 3: Follow the instructions for your spiralizer and make your zoodles! (Note: be careful because this contains sharp parts. Miss H was fully supervised and I held onto the spiralizer the entire time. She only turned it a few times before declaring it “too hard to do.”)

Step 4: Different people have different methods from here on out. We’ve been successful with laying the zoodles out on paper towel-lined trays. We sprinkle them with a little salt to help draw out the moisture and let them sit like this for about an hour.

Step 5: Pan fry on medium heat until they soften up and shrink down. This photo represents one of the trays of zoodles from the picture above placed in a large skillet (roughly half of the zoodles I prepared). I cooked them in two batches before combining them.

Step 6: After pan frying your zoodles, toss them with your favorite pesto (store bought or homemade) and cook over a low heat for a few minutes before serving. Enjoy!