I’ve had my little 3-in-1 peeler for months now, and still haven’t toyed with the julienne feature. Recently I discovered a new option for “pasta night” in a slow carb household, simultaneously a perfect recipe for whipping out the “julienner” (not a real word): zoodles! Thin strips of zucchini cut from a julienne peeler or spiral slicer, these can be eaten raw or sauteed quickly. Either way, it’s excellent pasta replacement that’s naturally vegan, gluten free, and Whole30 compliant.
2-3 large zucchini
1 tsp minced garlic (optional)
2 tsp olive oil (optional)
Wash two large zucchini under cold water, rinse well. Cut the “butt” end off each squash – I left the tops on so I had something to hold on to. Using your julienne peeler, slice down the length of the courgette, slowly rotating with each slice to get an even cut all around (the first time I did this, I didn’t rotate my zuke and it ended up breaking in half when the middle got too thin). Continue “peeling” zucchini until there is almost nothing left, periodically removing zoodles to a separate bowl.
So far, I’ve come up with three serving options (but if you come up with something else, please share):
* Serve raw as a base (like I did with our shakshuka yesterday) or side dish.
* Nuke for 2-3 minutes in a microwave safe bowl with a sprinkle of salt and a touch of olive oil – drain water before serving.
* Quickly stir-fry with minced garlic for a crunchy addition to your favorite dish – cooking too long will turn the “noodles” to mush, so pay attention to cooking time.
Honestly, I think if you are serving these with another hot dish, raw is the way to go, but experiment on your own and share what worked best!