Oodles and Oodles of Zoodles!
Zucchini growers know this truth, there are always waaaaaay too many zukes.
Most of us end up resorting to a sort of “ding dong ditch” with our over-abundant harvest - we hang bags of them on neighbors doorknobs and fence posts, place them on car hoods, and we put them in mailboxes; anywhere we know you’ll find them and hopefully EAT them! They are gladly given “gifts” from the garden (and relief from the constant worry of “what do we DO with them all????”)
Fellow produce producers, I’m here to help. When you’ve baked your last zucchini loaf, broiled your last zucchini spear, fried your last zucchini medalian, zoodles is the answer to all your, “what do I do with them now?!” zucchini questions.
There are many different “zoodle” makers out there and prices vary, but most are under $20 and come with a variety of attachments that can be used with other veggies too. Find them at any store that sells kitchen goods (Walmart, Bed Bath & Beyond, Target, Fred Meyer’s, etc.) I love mine, and the kids get a kick out of turning the little crank handle and watching it spit out long twisting threads of zucchini noodles.
We quick fry them in hot oil and either eat them as a side dish, or sometimes I’ll add shrimp, chicken, or pork and it becomes a meal-in-one. It’s got none of the carbs traditional noodles have, and loads more nutrients and fiber, so I feel pretty good about eating them along side a thick slice of homemade sourdough bread. (How’s that for rationalizing bad behavior?)
The best part is, we can go through pounds and pounds of our prolific little problem and save our bewildered neighbors the consternation of what THEY are going to do with the dozens of donations they’re finding on their doorstep daily!
Here’s a quick recipe if you’d like to try it out:
Ingredients:
Oodles of zoodles
Enough oil to coat the bottom of a fry pan - I’ve been using avocado oil, but you can use olive, coconut, or sesame oil - whichever you prefer.
Your favorite seasonings; salt, pepper, garlic, or any ethnic blend. (I like to pair Tex-Mex with shrimp, Italian for chicken, and Asian with pork.)
Directions:
Heat oil in a fry pan large enough to hold your portion of zoodles * Note - the zoodles will reduce in size by about 1/2, you may want to work in batches for a large serving.
Gently drop zoodles in hot oil, so that you hear a definite “sizzle”, allow to brown/caramelize before turning - approximately 2-3 minutes.
Season with your favorite mixture. It can be as simple as salt and pepper, or you may decide to spice things up a bit with garlic, cayenne pepper, or an Italian, Mexican, or Asian blend.
Turn gently once or twice, until zoodles have become translucent and are cooked through - less than 5 minutes.
Serve as a side or add grilled shrimp, chicken, or pork for a satisfying all-in-one main.