Zoodles Two Ways

PREP TIME: 5 minutes (plus 5 minutes to drain if making salted, raw noodles)

COOK TIME: 20 minutes (if making baked noodles)

YIELD: 4 servings (1 cup per serving)

INGREDIENTS:

• 2 medium zucchini, not more than 12 inches long
• 1 tablespoon fine sea salt (if making salted and drained zoodles)
• Special equipment: Spiral slicer

INSTRUCTIONS:

1. If you are making baked zoodles, preheat the oven to 250°F and place a paper towel on a rimmed baking sheet.
2. Prepare the zucchini by cutting off the ends to create even edges. If you prefer white noodles, peel the zucchini.
3. Use a spiral slicer to create long, thin noodle-like shapes from the zucchini. Gently press down on the handle while turning it clockwise.
4. For baked zoodles:
   • Spread out the zucchini noodles on the paper towel-lined baking sheet.
   • Bake for 20 minutes.
   • Serve immediately.

   For salted and drained noodles:

   • Place the raw zucchini noodles in a colander over the sink.
   • Sprinkle with the fine sea salt.
   • Allow to sit for 5 minutes.
   • Press to ring out the excess water.
   • Serve immediately.
5. Store any leftover unsauced zoodles in an airtight container in the refrigerator for up to 5 days. Wait to sauce salted and drained or baked zoodles until ready to serve, as sauced noodles tend to get soggy when stored. Freezing is not recommended, as frozen zoodles tend to become soggy.

TIP:

• To enjoy zoodles throughout the week, prepare a double or triple batch of raw zoodles by completing Steps 2 and 3 above. Store the raw zoodles in an airtight container in the refrigerator for up to 5 days. Following Step 4 above, bake or salt and drain the amount of zoodles you need just before serving them.