What happened to all the zoodles? I suppose the spiralizing craze has come and gone, giving way to more high-tech noodle solutions. Now they need to be packed with protein, like the pastas made with chickpeas and lentils, or so high in fiber that you can skip your morning Metamucil, in the case of some shirataki options. There’s a time and a place for every noodle, but please, bring back the zucchini noodles.
Making the Case for Zoodles
Fresh and crisp when raw, meltingly tender when cooked, it’s hard to beat a single ingredient noodle that’s simply made of whole vegetables. They’re neutral in flavor, don’t need any cooking when it’s hot out, and are an affordable option on any budget. Some may argue that needing a specialized tool to transform them into tightly coiled strands presents a considerable barrier to entry, but that’s just an uncreative excuse. Leave the spiralizer in the cupboard and reach for your peeler instead.
Sweetness and Spice
Shaving paper thin planks of zucchini creates luxurious lengths, approximating wide paparadelle, rather than the pedestrian spaghetti shapes that hand-crank spiralizers churn out. Adding an air of elegance to this commonplace vegetable makes it even more compelling on the dinner table, seeming like a truly special event, even if you’re making it just to clean out the fridge. It takes no time to slap together, tossed with lightly sautéed wild mushrooms and dressed with sweet orange, tangy mustard, and the bright spice of Aleppo pepper. Light, bright, and simple; just as seasonal produce should be.
Long Live Zucchini Noodles
Serve as is to make a compelling side, or add your favorite protein to transform it into a complete meal. If you so wanted, of course, you could bust out the spiralizer and make the more conventional thin strands, or even employ a basic julienne peeler for a similar result. All noodles are beautiful, and all zucchini should be treated with respect. Let’s revitalize the zoodle movement, one plate at a time.
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