Option 1 Spaghetti Zoodles: Trim the top and bottom off of the zucchini, then chop it in half, hamburger style. Working one at a time, center each zucchini halve on a spiralizer and turn firmly to create the spaghetti noodles.
Option 2 Angel Hair Zoodles: Lay the zucchini on a flat surface, the run down the length of the zucchini with a julienne slicer. Continue until there is no zucchini left.
Option 3 Fettuccine Zoodles: Trim the top and bottom off of the zucchini. Set a mandolin slicer to its thinnest setting, then run the zucchini lengthwise down the mandolin to create long, thin planks. Use a knife to cut each plank into 4 or 5 strips, creating fettuccine noodles.
Option 4 Lasagna Zoodles: Trim the top and bottom off of the zucchini. Set a mandolin slicer to its thinnest setting, then run the zucchini lengthwise down the mandolin to create long, thin planks.
How to Cook Zucchini Noodles
Option 1 Saute: Heat a splash of oil in a large saute pan over medium/high heat. Add noodles and cook briefly, just until bright green and soft - about 3 minutes.
Option 2 Microwave: Place zoodles in a microwave-safe bowl or plate, covering firmly with plastic wrap. Microwave for 60 seconds, or until bright green and soft.
Notes
Sauteing is our favorite way of cooking zucchini noodles because it keeps them from becoming overcooked and mushy (while also preserving their nutrient content). We do not recommend boiling or baking the noodles, which results in over cooked (or unevenly cooked) zoodles.Store zoodles in an airtight container in the fridge for up to 5 days.