How to Zoodle: Top Tips from Fratelli Fresh
Zoodles, otherwise known as zucchini noodles, are being spiralised across the nation as a healthy, gluten-free, low-carbohydrate substitute for pasta dishes and a flavourful, core salad ingredient.
These delicious vege noodles are easy to make at home using spiraliser machines, handheld spiralisers, julienne peelers and mandolins.
Fratelli Fresh top zoodle tips:
- Zucchini noodles can be eaten raw, cold or warm. I think they are best in a raw state when they are perfectly al dente and in peak condition. Boiling, steaming or even microwaving zoodles can result in a mushy mess.
- Bigger is best when spiralising, so look for large, fat zucchini.
- If you’re adding raw zoodles to a hot dish, such as Bolognese sauce, allow zoodles to come to room temperature before using them. The temperature of the sauce will heat the zoodles.
- Save time by making zoodles in advance. They can be stored in the fridge in an airtight container on a layer of kitchen roll for several days.
- Zoodles don’t work very well in dishes where hot pasta is required to cook other ingredients, such as carbonara where the pasta cooks the egg to create a creamy sauce.
If you want to give zoodles whirl, try this simple Fratelli Fresh recipe.
Zoodles with cherry tomatoes, bocconcini and pesto
- 1 large zucchini, made into zoodles
- 30g bocconcini
- 1½ tablespoons pesto
- 1 small handful of basil leaves, reserve a few for garnish
- 1 tablespoon extra virgin olive oil
- Salt & cracked black pepper, for seasoning
- Gently mix zucchini, tomatoes, bocconcini, pesto and basil together in a bowl.
- Present in a serving bowl, dress with olive oil, season with salt and pepper and a few basil leaves.