Another winner tonight! On the menu was zoodles (zucchini noodles). I haven’t made zoodles much in the past but they have been frequenting my dinners this summer. All you need is a peeler that allows you to get a continuous peel.
Always rinse the zucchini (or yellow squash) and slice off the ends of the vegetable before peeling. I usually peel over a strainer so I can rinse the zoodles again afterwards.
A chef’s note: don’t used in a dish that entails a lot of mixing, once the zoodles are cooked they break much easier.