Zoodles are a staple in my diet and I love switching up the texture of them. These ribbon zoodles taste just as good and simply use a different technique to cut them.
These are almost too beautiful to eat. Almost, but not quite.
I love mine topped with Artichoke Pesto.
Ribbon Zoodles
Author: Apples to Zoodles
Ingredients
- 1 medium zucchini
- sea salt, to taste
- fresh pepper, to taste
- any other toppings you like - tomato sauce, olive oil, pesto, vegetables..., optional
Instructions
- Using a mandoline slicer with the flat blade, cut the zucchini holding it lengthwise (pictured below).
- Put the zoodles in a pot and cook for 5 minutes, covered, over medium heat, or until they have softened.
- Season with salt and pepper and add any other toppings.
Notes
Check out My Kitchen Tools if you are interested in my mandoline slicer brand.
Instead of cooking on the stove you can also microwave the zoodles for about 90-120 seconds. Watch closely the first time you make them since all microwaves are different and you do not want them to get soggy.
Instead of cooking on the stove you can also microwave the zoodles for about 90-120 seconds. Watch closely the first time you make them since all microwaves are different and you do not want them to get soggy.
Step 1
Leave a Reply