Keto Recipes - Created Date : 30.10.2019
Zoodles! How to Shred Zucchini Pasta
The big question is How to Shred Zucchini Pasta easily for fun low-carb meals and side dishes. There are two easy ways!
The easiest, safest and most popular option is to use a Paderno Spiral Vegetable Slicer which ranks #1 on Amazon in Kitchen & Housewares. It’s only #34.81 with FREE shipping.
This handy little gadget makes the coolest looking Zucchini Pasta ever – as you can see from Kim and Emily’s photos.
You can also shred cabbage, make beautiful garnishments, create cucumber swirls to jazz up your salads, and… well, the ideas are endless!
Kim (also a member of our Facebook Group) said:
“Shred Zucchini Pasta in SECONDS!!!! You really will think you are eating a big bowl of pasta except you feel totally healthy and good after!
So you have super cool “Zoodles” aka Zucchini Pasta… now what?
Kim said: “I saute them in olive oil, garlic powder, salt & pepper until they get a little cooked down, then I use Rao’s marinara and simmer it down for about 15 minutes. A little parm and YUM! I have also made a homemade meat sauce with my zoodles. So many possibilities….”
Emily said: “My favorite so far is a Scampi White Wine Sauce with Low Carb Wine. You only need a 1/4 cup wine for the whole dish which serves six. I also like the idea of trying it with pesto and a cream sauce.”
Those are just a couple of ideas I’ve seen in our Low Carb Group lately. Obviously you can replace the pasta in any recipe with your new “Zoodles!”
Oh, and I mentioned a second option… Personally I would prefer to use the inexpensive spiral slicer, because it has SO many uses and creates such a beautiful end result – and we do want our dishes to be gorgeous, right?! I love food art. ??
So now you know how to shred zucchini pasta, and have a few delicious ideas for using “Zoodles” in your low carb recipes. If you have a favorite method for shredding zucchini, or a fun Zoodle recipe, share it with us in the comments below!
About Lynn Terry
I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
I use the Paderna model, too. It is awesome! The pic above is what I was in the process of getting from just one zucchini. I need things to be easy, quick and of course delic! If I am using this tool several times a week, then anyone can easily do this!
In our quest to a healthier lifestyle, we’ve been eating a lot of veggies, including zuchinni (the kids love it). I think zoodles will be a big hit in our house and the Paderno will sure help save my knuckles from the perils of the cheese grater! ??
We recently tried zoodles and LOVE them! But, they seem watery. How do you get the excess moisture out before cooking? I have salted and let my egglplant “sweat” before cooking. Anybody have an a tried and true method they use? TIA ??
Have you guys tried Mexican Gray Squash? Just called Mexican Squash in some stores. I’ve seen it at Winco a lot. It looks a bit like zucchini, but lighter green and a little speckled. It has a milder flavor than zucchini. As much as I like zucchini, I prefer this! But most importantly for making “noodles” is the texture. It has a lower water content so it stays more firm and holds up better when frying, steaming, etc…I haven’t tried it as noodles yet, but I’ve had a lot of success with other dishes and can’t wait to try this! ??
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Top 10 Cookery Schools in America
Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.
Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.
The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?
To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.
Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.
Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.
So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.
10. San Diego Culinary Institute
9. Sullivan University National Center for Hospitality Studies
8. Auguste Escoffier School of Culinary Arts
7. L’Academie de Cuisine
6. Kendall College School of Culinary Arts
5. New England Culinary Institute
4. Johnson & Wales University College of Culinary Arts
3. International Culinary Center
2. The Culinary Institute of America
1. Institute of Culinary Education