![]() ![]() Bake with cherry tomatoes (tossed with olive oil) over the top.Therefore, you may want to make sauces a little thicker with some cornstarch or flour or simmer further to reduce juices. Keep in mind when topping with various sauces that you don’t get the starches that normally thicken that are found in a semolina style pasta.If needed you can cut those that are crooked in half so they run through the the spiralizer better. I like to use zucchini that are straighter through the length.Also, I don’t recommend small zucchini as they don’t shred in the spiralizer as well (if it has a corer anyway, you’ll end up with lots of really short noodles).Avoid extra large zucchini with tough skins or too many seeds.Thaw in the refrigerator overnight and reheat in the microwave.Zoodles can be frozen for up to 3 months in an airtight container. Keep in mind bake time will decrease as well. You can try those methods if you only need one serving. ![]() Zucchini noodles can also be made with a mandoline, a julienne peeler or a box grater, BUT the quickest most efficient way is by using a spiralizer, especially when working with this quantity. In a rush you can just use tongs to remove them from pan and leave behind excess liquid.
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