Three Ways to Make Zucchini Noodles
Here are Three Ways to Make Zucchini Noodles with a spotlight on three inexpensive gadgets you can use to make all the zucchini or vegetable noodles your heart desires. And check the links to all my favorite recipes using veggie noodles!
Have you noticed how many people are suddenly making noodles from zucchini and other types of vegetables? I think the abundance of zucchini noodles popping up everywhere is mostly due to an amazing machine called the Spiralizer. I’m a little obsessed with my Spiralizer lately, and I’ve been using it to make lots of recipes for zucchini noodles!.
But for those who don’t want to spend nearly $35.00 for a machine to make noodles, there are actually several less expensive noodle-making gadgets that work pretty well. I have three different cooking tools that make noodles from vegetables, so I thought it would be a fun post to compare them in a post about Three Ways to Make Zucchini Noodles.
What are Zoodles?
Those trendy zucchini noodles are sometimes called Zoodles, just in case you didn’t know that. Use Zucchini Recipes to find more recipes like the ones in this post.
Making Zucchini Noodles with a Julienne Cutter:
Several years ago I bought an inexpensive Julienne Cutter (affiliate link) which works just fine for vegetable noodles, especially if you’re only cooking for one or two people. Basically you just drag the cutter along the edge of the vegetable, as if you were peeling a carrot. I like to cut longer vegetables in half, which makes them a little easier to julienne. As you can see in the photo, there’s some waste because eventually the piece is too small to hang on to.
Still, even as low-tech as it is, I used the juliennne cutter to make this big pile of of zucchini noodles the first time I made Instant Pot Pasta Sauce. I’ve made a few other recipes using it since then as well.
Making Zucchini Noodles with the Vegetti Spiral Vegetable Cutter:
My brother Rand is the one who told me about this Veggetti Spiral Vegetable Cutter (affiliate link) that he found at CVS, and I immediately ordered one from Amazon.com. This is even a little cheaper than the Julienne Cutter and it’s a bit more versatile because you can make two thicknesses of noodles. It comes with a gripper to use when you’re getting down to the end of the vegetables. The Vegetti has two ends; one has very close blades for spaghetti-like noodles and the other end has the blades slightly farther apart, for thicker noodles.
To use the Vegetti, just insert the vegetable into the desired end and turn it to make the noodles come out. For larger vegetables like potatoes, sweet potatoes, or jicama, you’ll have to cut pieces that are small enough to be inserted into the end. And here’s a comparison of the thin and slightly thicker noodles you can make with the Vegetti. There’s some waste with this, because eventually the end gets so small you can’t really turn it any more, even with the gripper.
One thing Jake and I quickly learned when we experimented with this is that if you don’t cut a slice in the vegetable before you start to make noodles you’ll end up with l-o-n-g strings of vegetables, which would be pretty difficult to eat. But if you cut a slit halfway through the piece of vegetable like you see on the last cucumber, you’ll get perfect little short noodles.
Making Zucchini Noodles with the Spiralizer Vegetable Slicer
That brings us to the gadget that I think has created the vegetable noodle craze, the Spiralizer (affiliate link). The machine has five pieces, the base, the pushing mechanism that slides into the base, and three blades for very thin noodles, medium-sized noodles, and slices. There are suction cups on the legs to hold it in place when you’re using it. To use the Spiralizer, you attach the vegetable on to round disk that has teeth to hold it in place, and center it on the round hole at the top of the blade that helps keep the vegetable in place. Then just turn the handle and noodles come out like magic! This is the small size noodles, about the same diameter as cooked spaghetti. I cut a slit in the zucchini (as shown above with the cucumber) to get the short pieces of noodle.
There’s also a thicker noodle size, probably the one I’m going to use the most. You can also make thin slices, or cut slices like you see here if you cut a slit in the vegetable. Eventually you get to the point where the vegetable won’t push in any more, and you’re left with this core and a small piece of vegetable. And one thing I was delighted to discover is that the Spiralized zucchini kept remarkably well in the fridge for a day or so, and it was actually a little drier after it had been refrigerated. Depending on the recipe the vegetable noodles can be used raw or cooked slightly.
Recipes from Kalyn Using Zucchini Noodles:
Weekend Food Prep:
This post has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Have You Made Noodles with Vegetables?
If you’ve made vegetable noodles using one of these gadgets (or something different that I haven’t tried) or if you have a good recipe using noodles made from vegetables, please share what worked for you in the comments.