There’s a recent trend in cutting vegetables to look like noodles, called Zoodles. They are most often used for making zucchini spirals for those who prefer their spaghetti noodles to be of the non-carb variety.
There are hand-held tools that you insert the zucchini into and twist and the spirals come out the end or the side, but probably the most efficient and time-saving is the spiralizer. This machine is not expensive, cranks by hand, and it sits on the counter with gripper feet. You can even buy an electric version if you have trouble turning the handle.
You place your vegetable lengthwise between the crank and the holder and turn the crank. This peels off continuous lengths of spaghetti sized strings that curl. If you want circles, you can cut out the core of the vegetable before putting on the spiralizer, then you get circles. This makes quick and easy work of chopping raw vegetables.
Spiralizing is not limited to zucchini. Almost any raw vegetable can be cut this way and the model you select may have numerous blades for various widths spirals. Try any vegetable with a firm enough skin like beets, carrots, summer squash, cucumbers, bell peppers, butternut squash or potatoes.
Zoodles can be used in salads, with pasta or alfredo sauce and meat of your choice, in slaws, soups, and in the case of potatoes, can be roasted to form curly fries.
Toss starchy (potatoes, rutabaga, parsnip, peeled butternut squash) spirals with olive oil and season with salt, pepper and your favorite spices. Roast in 450-degree oven, stirring occasionally, until crisp done and lightly browned.
If you love Alfredo sauce, but can’t eat wheat noodles, try making your Alfredo with zucchini, summer squash, or potatoes.