![]() Use a spiralizer or vegetable peeler to cut zucchini and into noodles. Enjoy this meal warm, then eat the leftovers (make extra!) as a cold “zoodle” salad. Avocado-pistachio pesto is full of flavor and packed with antioxidants and heart healthy fats. It is not recommended to freeze zoodles as their texture can be a bit mushy once defrosted.The zucchini noodles in this recipe are a lighter, fresher alternative to traditional pasta noodles.Keep them in the refrigerator for up to 3-5 days depending on the freshness of your zucchini.Place the spiralized zucchini on the paper towels and seal the lid.Line an airtight container with paper towels.Zucchinis will release moisture as they sit, so you want to keep them as dry as possible. Pair this dish with any of the following plant based recipes for a complete meal: Spread the zucchini noodles on a rimmed baking sheet in as much of a single layer as you can. ![]() Bake - Some people like to bake zoodles, but it does take a bit of extra time.Boil - Not the most convenient method, but you can bring a pot of salted water to a boil, then add the zoodles and cook for one minute before draining.Microwave - Pop them in the microwave for 30 second intervals until you reach your desired temperature.Sauté - Heat a skillet over medium heat with a drizzle of olive oil or broth, add the zoodles and cook for 1-2 minutes.Add to warm sauce - The best way to prevent overcooking is to heat the sauce you are serving with and mix them in, the heat from the sauce will warm them up while keeping that al dente texture.If you'd like to warm them up here are a few ways you can do so: Zoodles can be eaten raw or cooked, which is one of the reasons why this recipe is so easy to make! However they can be overcooked very easily resulting in a mushy mess that nobody wants! Make sure to err on the side of raw for the best texture. ![]()
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