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.
- 1 medium zucchini
- sea salt, to taste
- fresh pepper, to taste
- any other toppings you like - tomato sauce, olive oil, pesto, vegetables..., optional
- 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.
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.