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)

There’s not much more comforting than a bowl of
noodles topped with sauce. When made with zucchini
or other low-carb vegetables, noodles absolutely can
be part of a ketogenic lifestyle.

One of the tricks to making zucchini noodles is to use
zucchini that aren’t too large. The seeds in a large
zucchini can make a mess of your spiral slicer. I look
for zucchini that are no larger than 12 inches long and
2 inches wide.

The other trick is to remove some of the water from
the zoodles so that your beautiful sauce doesn’t
become a watery mess when tossed with the zoodles.
The two easiest ways to remove the excess water are
to salt and drain the raw zoodles (salt draws out
water) or to bake them in a low-temperature oven (so
that you’re essentially dehydrating them).

If you are a visual learner like me and would like to see
how zoodles are made, check out the video on my
site, MariaMindBodyHealth.com (type the word video
in the search field).