True fact: I love pasta so much that I’d never bothered trying zoodles (aka spiralized zucchini noodles) until a few months ago. True fact: I tried them recently and was really surprised by how much I liked them. I was almost DISAPPOINTED by how much I liked them. Happiness is a tricky beast, you know?
True fact: Turkey bolognese is another top-notch way to dress zucchini noodles, AND it has the distinction of being very likely the last zoodles recipe I’ll post here for a good long time. They’re yummy, and you should make these. But let’s not get ridiculous. You need to leave some room in your diet for pasta.
As I’ve mentioned before, your number one task where zoodles are concerned is liquid management. DRY YA ZOODLES. (In NJ, this would sound even worse, like JRY YA ZOODLES, but that’s blissfully hard to communicate in writing, so you’re okay.) Here’s the smart method of drying zoodles that I recommend. About half an hour before you want to eat, spread the zoodles on a thick layer of paper towels, salt them lightly, and then cover with another thick layer of paper towels. Let them sit until you’re ready to toss the noodles into the pan. They’ll release a lot of moisture. Right before adding to the pan, roll up the whole bundle and squeeze a bit to make sure all the moisture gets absorbed into the paper towels.
That’s it! For this post, and for my spurious spate of spiralizing. (For now, at least.)
Talk to you soon.
P.S. Affiliate links follow.
Zucchini Noodles (Zoodles) with Turkey Meat Sauce
- 4 medium zucchini, spiralized
- 2 tablespoons + 1 teaspoon olive oil, divided
- 1 medium onion, diced small
- 4 garlic cloves, minced
- 1 pound ground turkey
- 26 ounces chopped tomatoes
- 1/2 teaspoon dried fennel seed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
- Grated parmesan or pecorino cheese
- Chopped parsley