Yesterday I brought in a zucchini the size of a baseball bat. I've been very good this year about catching them before they sneak up to gigantic sizes, but this one was very stealthy. It also was a perfect candidate for zucchini noodles. On top of that, the process is as easy as growing giant zucchini.
These aren't noodles. They are zucchini. However, they carry both classic pasta sauce and Alfredo wonderfully. Begin to make your noodles by peeling the zucchini and then using a julienne peeler, go around the zucchini creating long noodles.
This is from the baseball bat sized zucchini I brought in yesterday.
There are two different methods for doing this. With both, most directions suggest that you sprinkle the noodles with about a teaspoon of salt and let it sit in a colander for about 20 minutes to get the extra moisture out.
Sauted
After letting the zucchini set, toss it in a skillet with some butter and garlic and saute until it's fairly soft. You don't want it mushy.
Blanched
Place in a pot of boiling water and boil for about 2 minutes. (Mine took a bit longer, but we're at a higher altitude.) Once it's the consistency you like, pull it out and rinse it with cold water to stop the cooking. I suggest pulling them a little bit before you think they're done.. I wish I would have the first time.
Top either one with your favorite sauce. Last night I made a sauce with about a pound of meat, one can of diced tomatoes, one can of tomato sauce (@15 oz.), and a small can of tomato paste. I cooked up the meat with onions and garlic, tossed in some Italian seasoning and salt, then threw in the tomato products and let it all simmer.
'Twas delicious served with some cheesy bread bread sticks.
There are tons of great sites that go through this process in more depth. Check some of them out:
http://www.asweetpeachef.com/pasta/how-to-make-zucchini-noodles/ (If you don't have a julienne peeler, this one has pictures of noodles made with a regular vegetable peeler.)
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