Zoodles Recipe

Ingredients

• To increase the ketogenic level of this dish from medium to high, toss the noodles with a keto sauce, such as Creamy Mexican Dressing, Orange-Infused Dressing, or Keto Lemon Mostarda.
• 2 medium zucchini, not more than 12 inches long

1. Do not use zucchini that are too large and seedy. Find zucchini that are 10 to 12 inches long and 2 inches wide. Large seeds can ruin your spiral slicer.
2. Remove some of the excess moisture from the zoodles so you don’t end up with a soggy bowl of pasta once you sauce them. My favorite way to do this is to dehydrate them in the oven. Though not quite as effective, you can also use this shortcut method: place the zoodles in a colander over the sink, sprinkle with a teaspoon of salt, and allow to drain for about 5 minutes, then gently press to wring out the excess water.
Special Equipment
3. Preheat the oven to 250°F. Place a paper towel on a rimmed baking sheet.
4. Cut the ends off the zucchini to create nice even edges. If you desire white “noodles,” peel the zucchini.
5. Using a spiral slicer, swirl the zucchini into long, thin, noodlelike strips, gently pressing down on the handle while turning it clockwise.
6. Spread out the zucchini noodles on the prepared baking sheet and bake for 20 minutes. Remove from the oven and serve immediately.
7. Zoodles are best consumed as soon as they’re baked, so it’s best to make the exact amount you need (but to save time, you can spiral-slice the zucchini in advance; see tip). If you have leftover zoodles, store them unsauced in an airtight container in the fridge for up to 5 days. Freezing is not recommended because the zoodles tend to get soggy.