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Old 11-11-2013, 09:02 PM   #1
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I love my "zoodler!"

What to put all those good meats and sauces on? No more rice or noodles or potatoes, so what?

So I got one of those gizmos that can turn a zucchini into a mound of something that looks just like noodles. Having read up on "zoodles" I knew to then put them in the oven on a tray w/paper toweling at 200 for about a half hour, which wicks a lot of the moisture of the zucchini out and makes them less soppy and more firm, more like a noodle.

Then I saute onions and garlic in butter and add the zoodles in and saute for another minute or so. Tonight I had them under my hubby's excellent 3 pepper chicken, which has a lovely sauce. Oh man, it was so GOOD. I've also put spaghetti sauce on them, and 4 cheese sauce, and hubby's excellent New Orleans garlic shrimp.

Does it taste like pasta? No. But it tastes great and you can twist it on a fork and stab other tasty things along with it. I'm a big believer in the texture of foods, and this for me is a great replacement for rice and pasta.

Just wanted to give a shout out to this device, and encourage anyone looking for a great base for good sauces to give it a try. Oh, and BTW, I've never particularly loved zucchini, nor disliked it, just neutral on it. But when I prepare it this way, I'm really loving it.

There are several versions of devices that do this, mine cost about $30. Not a gizmo person, but I highly recommend this one if the above sounds good to you.
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Old 11-12-2013, 12:36 AM   #2
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Sounds good to me! Especially w/the New Orleans garlic shrimp!
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Old 11-12-2013, 03:57 AM   #3
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I love zoodles too! Haven't had any in a while, your post reminded me to make some!

I love mine with homemade pesto and poached salmon with herb butter...
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Old 11-12-2013, 04:30 AM   #4
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What does your gizmo look like? I have wanted one for a long time but do not know what is the best for the money.
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Old 11-12-2013, 05:26 AM   #5
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I have one that looks like an hourglass, it's made by GEFU and called Spirelli. Very simple design, not expensive and works great. And you can cut in two different thicknesses.
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Old 11-12-2013, 07:00 AM   #6
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I have the Spirelli as well. Simple and effective! The Big A usually has them. Bought some as Christmas gifts last year!

I love Zoodles but didn't know about the drying out in the oven. I will definetly try this method! Thanks!

I eat my zoodles mixed with Spaghetti Squash 'nooodle' and top with pork and alfredo. Love it!
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Old 11-12-2013, 07:51 AM   #7
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I have a Spirooli, which is horizontal with a turning crank. Amazon has them.
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Old 11-12-2013, 08:29 AM   #8
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Originally Posted by SkeeterN View Post
What does your gizmo look like? I have wanted one for a long time but do not know what is the best for the money.
Mine is rectangular and white. You push one end of the zucchini into a circular claw at one end, the other end is butted up against the blade. Then you turn the crank and it circles through and comes out zoodles. It's called the Paderno I think. Got it on Amazon. About $30. There are cheaper ones that folks here have mentioned and had good luck with. I bought this one because it's what the person in the article about how to make the zoodles used. I'm happy w/it and it works well, but it's not the smallest one out there so if space is an issue, that's something to consider. Couple others suggested above to check out too. One I saw when shopping was quite small, maybe that was the spriallini. Can't remember. Anyway you slice it, haha, these are great gizmos if you like a nice pasta like base for just about anything!
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Old 11-12-2013, 08:29 AM   #9
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I love my spirooli and use it a lot. I used it for the first time on an onion the other day. Extremely thin onion strips. Loved them. Never heard about drying them out in the oven. Will definitely try that.
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Old 11-12-2013, 08:36 AM   #10
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I have the Spirelli as well. Simple and effective! The Big A usually has them. Bought some as Christmas gifts last year!

I love Zoodles but didn't know about the drying out in the oven. I will definetly try this method! Thanks!

I eat my zoodles mixed with Spaghetti Squash 'nooodle' and top with pork and alfredo. Love it!
The oven thing makes a good difference. When you bring them out pat them gently with more paper towels and more moisture will come up. Zucchini can get quite sloppy in sautés because of all the water in it. Still tastes good, but doesn't have the nice texture of these.
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Old 11-12-2013, 08:37 AM   #11
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I love my spirooli and use it a lot. I used it for the first time on an onion the other day. Extremely thin onion strips. Loved them. Never heard about drying them out in the oven. Will definitely try that.
I like to sauté my onion strips till they're almost crispy and browned---a bit of crunch w/the zoodles. So good.
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Old 11-12-2013, 08:39 AM   #12
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I usually salt my zoodles liberally before cooking and let them drip for about half an hour. Then I give them a quick rinse, pat dry and fry them in some oil or butter on medium to high. This way, they aren't too wet.

I'll definitely try the oven method, it sounds like it would work really well, thanks for the tip!
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Old 11-12-2013, 09:10 AM   #13
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I have a very low tech gadget called an "OXO Julienne Peeler" which makes a long thin noodle. Anyone else have one of these? Do you think it would work for this?
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Old 11-12-2013, 11:14 AM   #14
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I also salt mine in a colander or salad spinner before I cook mine. I honestly just throw mine into the microwave for a minute or two.

I actually have never been a huge pasta fan, so they truly do emulate pasta for me. The salty zing and slight crunch of the noodles is just awesome. I also have the Spirooli!
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Old 11-12-2013, 11:48 AM   #15
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Do you salt them before you put them in the oven? Thanks!

I like to Zoodle Daikon Radish as well. It has a mellow flavor....
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Old 11-12-2013, 11:59 AM   #16
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Do you salt them before you put them in the oven? Thanks!

I like to Zoodle Daikon Radish as well. It has a mellow flavor....
I have not salted them before the oven, but thinking I should try it as so many here like it. But I too am a bit confused if the heavy salting one poster suggested is to wick out the water in the zucchini, because she then rinses them. The salad spinner is an interesting idea to draw out the water too. Think I will salt a bit next time and see what that does.

The Daikon Radish is an interesting idea. I LOVE radishes. So many ways to zoodle, lol.
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Old 11-12-2013, 12:01 PM   #17
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I have a very low tech gadget called an "OXO Julienne Peeler" which makes a long thin noodle. Anyone else have one of these? Do you think it would work for this?
Yes, it would work. You wouldn't get the round noodle, but before I got my zoodler I experimented with a peeler just to make sure I'd find ways I liked to prepare the zucchini. It was just as good, but I do love the round texture of the zoodles.
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Old 11-12-2013, 12:07 PM   #18
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I got the spirooli, the gadget pusher recommended it! Then I got the one mimosa mentioned. Just because I could! I made zoodles and they really are great! Thanks for the tip on drying them out first. I'll definitely try that in the future.
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Old 11-12-2013, 03:40 PM   #19
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I have a very low tech gadget called an "OXO Julienne Peeler" which makes a long thin noodle. Anyone else have one of these? Do you think it would work for this?
I have the OXO and its the only thing I use for my zoodles, works great! Ill have to try the oven method. I usually salt, drain and pat dry too.
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Old 11-13-2013, 04:32 AM   #20
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Last night I made zoodles with my spirooli again but dried them in the oven as suggested. What a difference that made. My husband even said how much better they were. Served with Linda sues sweet and sour pork and miracle rice. Perfect. Thank you for the idea Blue Skies.
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Old 11-13-2013, 06:16 AM   #21
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I have a spirooli also and I can't wait to try the oven method. Thanks.
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Old 11-13-2013, 09:56 AM   #22
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Last night I made zoodles with my spirooli again but dried them in the oven as suggested. What a difference that made. My husband even said how much better they were. Served with Linda sues sweet and sour pork and miracle rice. Perfect. Thank you for the idea Blue Skies.

Glad you like them, Angeloco.

This morning I decided I'm bringing zoodles for Thanksgiving at my brothers. Will sautee up a big bowl w/onions and garlic---and voila, an alternative to the potatoes for me. Hubby's bringing a key lime pie, so I figure I can balance it out w/something healthy and tasty, and so easy.
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Old 11-13-2013, 10:03 AM   #23
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Thanks for the feedback. I am going to get some zucchini this weekend and give it a try. It sounds so good.
I am happy with my OXO for now. If this becomes a favorite i will look into getting a spirooli.
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Old 11-13-2013, 01:20 PM   #24
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Love my Spirooli. Now I'm craving zoodles!
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Old 11-13-2013, 06:39 PM   #25
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interesting. Would like to get more water out.
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Old 11-14-2013, 05:30 AM   #26
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After watching youtube video's, I want a Spirooli. But I will peel the zucchini first as spaghetti isn't green. LOL When I get the money I am getting one on the big E I think.
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Old 11-14-2013, 06:29 AM   #27
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After watching youtube video's, I want a Spirooli. But I will peel the zucchini first as spaghetti isn't green. LOL When I get the money I am getting one on the big E I think.
Yellow squash looks more like pasta without having to peel it. The only problem is that the yellow ones tend to have "crook necks" which make zoodling more of a challenge.
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Old 11-14-2013, 06:31 AM   #28
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Perfect comparison video of 4 different zoodle makers. I still think I want the spirooli one
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Old 11-14-2013, 09:57 AM   #29
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Comparative Demonstration Spirooli, GEFU, Benriner, Joyce Chen Slicers in the Raw Nutrition Kitchen - YouTube

Perfect comparison video of 4 different zoodle makers. I still think I want the spirooli one
Thanks Skeeter. This is great for those who haven't purchased a zoodler yet. Turns out I have the spirooli and after watcing the demo, I'm glad I chose this one, even though it's the largest which can be a storage issue. The noodles of others were too thin for me, and the spirooli seems to allow for the longest zucchinis. It also comes with two other blades for other fancy cuts, which he doesn't mention, and I don't use, at least not yet.
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Old 11-14-2013, 06:06 PM   #30
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Thanks for posting the comparision. The spirooli does look the best but it is very large.
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