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Old 06-26-2013, 06:11 AM   #1
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I have never enjoyed anything more than Zoodles. They are FANTASTIC!!!!

Thanks to this site I discovered Zoodles. I bought the Oxo Julienne cutter at Bed Bath and Beyond and I eat them every day. I like to make my faux spaghetti with summer squash more than zucchini, because I think it's milder tasting and the end result is more authentic tasting. I toss a tablespoon or so of butter in a saute pan, add my julienned squash, finely cut strips of basil from my garden, a clove of smashed garlic, salt, pepper and 3-4 cherry tomatoes that I've quartered, and just toss until the squash is warm. I don't cook it, I just barely warm it because I don't want them mushy. Then I plate it, top with several shakes of parmesan cheese, take the first bite and my eyes roll back in my head it's that good!

I originally made them with olive oil and garlic, and that was great, but the butter takes it to another level, in my opinion. I realize this has been on the boards forever, but perhaps some new people don't know about this and how good it is.

Do any of you have other suggestions for making Zoodles? I was thinking of cream, bacon, eggs and parmesan, it would make a great pasta cabonara.

I'm such a pasta lover, this is hands down the best low carb idea I've ever found.

Oh, I also use my cutter to make spaghetti like strips of cucumber. Then I put it in a bowl, pour in white vinegar, a packet of Splenda, salt and pepper and let it marinate. It's very good as well.

Love that cutter, best $10 I ever spent!!!!!!!!!!!!! I've read where people say they have problems with the blades bending, it was because they were using the cutter for carrots and they are too hard for the blades. I only use mine for squash/zucchini and cucumbers, and have no problem at all.

And, my girlfriend just found one on Amazon, an Oxo one that was orange, if you're into colors, check it out!!!!

Last edited by olive oyl; 06-26-2013 at 06:19 AM..
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Old 06-26-2013, 06:40 AM   #2
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I was really glad to see this post. I bought a Spirooli veggie cutter quite a while ago because I wanted to make zoodles so bad. Well, I still haven't tried it...and I happen to like sauted zucchini so much! Your post has given me reason to get this thing out and use it!
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Old 06-26-2013, 07:58 AM   #3
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If you like pesto, try tossing your zoodles with pesto and freshly-grated parm. It's so good!
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Old 06-26-2013, 08:25 AM   #4
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Guess I'm buying a julienne cutter.

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Old 06-26-2013, 10:17 AM   #5
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you are going to get me to do this again and I just never like zoodles! LOL but I am pretty sure I gave that little device away when we remodeled the kitchen to keep that from happening. it's wonderful some people love them so much!
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Old 06-26-2013, 02:49 PM   #6
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I use the gadget that makes the spiral noodles... think curly fries but different thicknesses. I make thai noodles.
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Old 06-26-2013, 08:03 PM   #7
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I'll have to try the summer squash instead of zucchini. The color probably will help trick me into imagining them more noodle-like. I wasn't real impressed with zoodles when I've tried them, but I think it's because I overcook them. They tend to leave a green-tinged puddle on my plate. Blech.
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Old 06-27-2013, 08:23 AM   #8
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I could not agree more olive oyl! Zoodles are THE BEST. Would never want to live with them!!!

Last edited by Dreamchaser; 06-27-2013 at 08:24 AM.. Reason: spelling
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Old 06-28-2013, 07:19 AM   #9
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I have a spirooli, too, and I go through spells of using it. I love the way it makes looonnng curling strings of angel-hair thin zoodles. Adds so much nice texture to dishes. My grandkids will eat lots of raw squash and carrots if I "zoodle" them into colorful piles.

I once had a dish at a restaurant where the chef deep fried zoodles for a few seconds to top some wonderful entree. Don't remember the entree but I do remember the garnish!
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Old 06-28-2013, 11:10 PM   #10
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I made some tonight for the first time, no special cutter, just used a sharp knife to make thin skinny strips of zucchini. I cooked them in butter with garlic salt and sprinkled them with grated parmesan. Wow!

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Old 06-29-2013, 11:38 AM   #11
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Quote:
Originally Posted by mojave View Post
I made some tonight for the first time, no special cutter, just used a sharp knife to make thin skinny strips of zucchini. I cooked them in butter with garlic salt and sprinkled them with grated parmesan. Wow!

Dee
wow, that sounds wonderful! I remember having a serving of something wrapped in paper thin slices of barely steamed zucchini. Again, I don't remember the dish, but I do remember that beautiful, delicious presentation.
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Old 07-01-2013, 04:33 PM   #12
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I like the julienne cutter, but someone mentioned the GEFU Spirelli Spiral Cutter (amazon) and it's so easy to use! I love it.
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File Type: jpg gefu.JPG (32.7 KB, 7 views)
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Old 07-01-2013, 06:11 PM   #13
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That's the one I have - the spirelli. It's worked very well for me so far. I love that it takes up no space... such as the OXO slicer still in it's box that I used once and found it too much of a hassle to use again...
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Old 07-01-2013, 09:37 PM   #14
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Oh, I like that one!

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Old 07-02-2013, 01:05 AM   #15
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Does anyone know if you can get these in the UK? Sounds great!
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Old 07-02-2013, 09:01 AM   #16
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I'm in the UK and have the Gefu (Lakeland has one and they're on Amazon). Amazon stocks the Spiralo which FlossyLiz likes. Amazon, TK Maxx and most department stores tend to carry a range of mandolin cutters/slicers and they usually have a Julienne blade as one of the standard options.

Amazon (amongst others) carries the Oxo Julienne Peeler which will make narrow strips.

Last edited by SlowSure; 07-02-2013 at 09:09 AM..
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