Similar to the KitchenAid attachment, this baby will instruct you to skewer your vegetable (again, so violent) and hand crank it through your chosen blade for noodles that come out pretty much uniform. I've personally owned one of these babies, and I will say that even though they're pretty hard to clean, I did love it. If you have an excess of kitchen space and love eating zoodles, buying an appliance specifically for making them might be a good idea for you. Then, simply skewer the vegetable your choice on the included metal spoke (this part's a bit violent but necessary) and turn on the machine for noddles that come out perfectly.
Once you've placed the attachment on your KitchenAid, choose whether you want your noodles to be medium, fine, or extra fine. Kitchen Aid's spiralizing attachment will cost you a pretty penny, but will save you a whole lot of time and frustration. Okay, so without further ado, let's get to this zoodles recipe.If you cannot be bothered with cranking your zoodles by hand (it me) and you own a KitchenAid, you are in luck, my friend. Why? Because they get cold quickly and will turn to mush if you make them more than 30 minutes ahead.
Make sure NOT to start cooking these until just before you absolutely need them. You have to keep them moving in the pan, otherwise they will lose too much liquid and become soggy. When cooking this zoodles recipe, it is best to use tongs. It is much easier to do while they are raw than when they are cooked. You may want to break some of these up before cooking them. Because zoodles are made out of zucchini, you will have some SUPER LONG zoodles. If you try to run a bent zucchini through the machine, you will get super tiny zoodle skins. If the zucchini is bent, cut it in half across the circumference and run through two separate pieces. Large zucchini will have too many seeds and will give you a bunch of broken, watery zoodles. Get zucchini which are medium in size. A bowl won't work if you are using the countertop spiralizer. Make sure that you have a large enough pan to catch all the zucchini noodles. Quick Kitchen Tip: There are a bunch of tips when it comes to making the zoodles recipe. Your mouth will never know that these aren't pasta noodles! Sautéing the zoodles softens them slightly and adds a bit of salt which they need. If you are planning on a dinner party with all adults, plan on 1 medium zucchini per person. For two children and two adults, I need to use at least 3 medium sized zucchini to ensure that everyone gets enough. When you cook the zucchini noodle, it is going to lose quite a bit of water. The saute method is not only fast, but it keeps the most volume for the zoodles. Making them raw is about my favorite way to do it, but it takes eight hours for the preparation and most people just are not willing to invest that kind of time! For years, I made them raw with olive oil, salt and pepper. You can saute them (like we are doing in this recipe), you can blanch them, you can boil them, you can braise them as well. there are quite a few different ways to cook zucchini noodles. So here's the deal with this zoodles recipe. Below I have a link (this is an affiliate link, but it is where I bought mine from!) to check out this awesome piece of equipment which will breathe new life back into boring vegetables! To make the zoodles, you need to have some kind of spiralizer. Why? The answer is simple: it makes vegetables more fun. It is one of the most wonderful kitchen utensils that we own. We've had our spiralizer for about four years now. 
FAST, FUN & FAMILY FRIENDLY ZOODLES RECIPE
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