I bought myself a new kitchen tool, a mandolin, and put it to use right away with our newest squash use – Zoodles!
Zucchini noodles, or “Zoodles,” aren’t a new thing, and they’re certainly not difficult. All you do is slice zucchini on your thinnest julienne setting on a mandolin. Some recipes recommend using them raw, but I cooked these. After I had sliced all the squash, about 6 small zucchini and yellow squash, I heated a tablespoon of olive oil over medium heat and sauteed the noodles until they were tender, about 10 minutes. From there, I added prepared marinara sauce, meatballs I had frozen previously, and parm. The whole meal came together in the same amount of time as a normal spaghetti meal. Yes, it was less than gourmet, but the zoodles and meatballs meal was a hit. The zucchini noodles take on a similar texture to al dente pasta, but with significantly fewer calories and substantially more healthy stuff. I recommend this technique should you find yourself in possession of a mandolin, a few minutes, and an abundance of summer squashes.