I have been wanting to try to make zucchini noodles for a while and while at one of my favourite kitchen stores yesterday I went looking for a spiral slicer and purchased one. There are a number of different products on the market and I bought a simple hand crank slicer. The slicer has four different widths depending on the thickness you want.
The picture doesn't capture the hand crank coming out from the top of the container. It is simple tool to use and will create a bit of fun for me in using different vegetables in recipes.
PREPPING THE ZUCCHINI:
Using two zucchinis, julienne or spiral slice them into noodle like strands. Place them into a large colander and salt them. I used over half a teaspoon of salt. Toss the zucchini noodles so that they are well coated. Let the colander sit in the sink for about 30 minutes. The salt will make the zucchini sweat and draw out the moisture. After thirty minutes rinse the noodles thoroughly in the colander with cold running water. Let the noodles sit in the colander for about five minutes.
Place the noodles on a few sheets of paper towels or a clean dish towel and damp dry them to remove excess moisture. If you have the time, you can place the noodles, uncovered, in the colander and place in the fridge for up to two hours. This will help dry them out. They can also be stored for a few days in a covered container in the fridge if you are not using them right away. I found the tip about letting the zucchini noodles dry in the fridge from a cookbook "Well Fed 2" by Melissa Joulwan. She has a number of great recipes and wonderful tips in her cookbook.
Heat a non-stick pan on medium high heat. Saute them for several minutes. Remove them from the stove and add to the hot pasta sauce you are using. Or you can add a bit of flavoured olive oil to the noodles while they are still in the pan. You can also add some shredded Parmesan cheese just before removing them from the pan for a simple pasta dish.