This is the zoodle slicer I bought from amazon, and I started pinning recipes on Pinterest. This weekend I made some zoodles!
Italian is my biggest pasta weakness, but I happened upon an Asian-inspired zoodle dish in which I had most of the ingredients in my kitchen so started with that.
After mixing up a dressing/sauce made up of soy sauce, rice vinegar, Sriracha sauce, garlic, peanut butter, and sesame oil, the zucchinis were zoodled.
Since I wanted a noodle-like consistency the zoodles were sautéed in a little olive oil for a couple of minutes.
The thinner noodles sopped up the liquid quite a lot and while they tasted just fine, they were very heavy and didn't mix up as well. Plus, they watered down the dressing a bit.
After my experiment, I am pleasantly surprised (not with the photos which are unfortunately not very appetizing). It was not the prettiest meal, but it tasted really good. They were made to pack in my lunch this week, but I did do a small taste test of each size noodle. They were still warm after sautéing. For lunches, I ate them cold. Both were good, and as I had hoped, the zucchini really took on the flavor of the other ingredients. Other than a slight al dente crunch, you'd never know they weren't actually noodles. My work husband even tried some yesterday and couldn't believe they were zoodles. He went home and bought the peeler as well.
I'm going to have to do some research on how to get the softer texture I prefer without them giving off so much water, but I will definitely make zoodles again!