Pesto zoodles how to#

Can I use other squash? We love the light, crisp texture of zucchini and yellow squash in this recipe.

Tossing reheated zoodles with Parmesan cheese will help to absorb excess liquid!

How long will pesto zoodles keep? Cooked zucchini noodles are always best eaten fresh (they tend to release more water during reheating), but this recipe will easily keep for up to 5 days.

Do the zucchini need to be peeled? Nope!.

They’ll stay crisp until ready to cook - or just toss them with the remaining ingredients and eat raw! Simply spiralize fresh zucchini, then place the zoodles in a glass container or largze plastic bag with a paper towel (to help absorb excess liquid).

Can I make zoodles ahead of time? We absolutely recommend spiralizing zucchini in advance! It’s a meal prep lifesaver for busy weeks, and can easily be done 2-3 days in advance.

Use large zucchini! Larger zucchini (or yellow squash) are much easier to spiralize than smaller squash.

Not only is a spiralizer the quickest way to make zucchini noodles, but it creates the a shape that is most similar to wheat pasta, which we just love!

Use the right tool! We highly recommend using a spiralizer (or KitchenAid spiralizer attachment) versus a julienne peeler or mandoline.

This is a good sign that your zoodles are about to overcook, so take them off the heat! You’ll notice the zucchini noodles starting to let off lots of water as they begin to cook down.

Avoid overcooking zucchini pasta! Zoodles can go from crisp to mushy in a matter of minutes, so watch them carefully.

Divide the pesto zoodles into bowls, then top with grated Parmigiano Reggiano or Pecorino Romano. Add large pieces of flaked salmon on top, then carefully toss once more. To the cooked zoodles, add 1 cup pesto (any type!), crispy pancetta, and tomatoes, then toss well. The risk here is that they become too watery, so pay close attention to whether they’re becoming too mushy. This is our preferred way to eat zoodles. If you want the noodles more cooked, you can heat them through, tossing often, for 7-8 minutes total. They are safe to eat raw, so if you want them crunchier, cook for 2-3 minutes over medium-high heat, season with ½ tsp Kosher salt, then move on to the next step. The cook time is dependent on how done you want the noodles. To the hot skillet, add the zucchini pasta. Transfer with a slotted spoon to a paper towel lined plate or bowl.

Cook 5-7 minutes, stirring often, until the pancetta is mostly crisped on all sides. Why add oil when cooking pancetta? It has much less fat to render than bacon and needs a little extra grease in the pan. When hot, add 2 tsp olive oil and 4 oz cubed pancetta. While the salmon and tomatoes cook, heat a large nonstick skillet over medium-high heat. The tomatoes should begin to burst slightly. Salmon is medium-rare (our preferred doneness for the fish) when the internal temperature reaches 110-125 F. Place the salmon in a preheated oven and cook until tender and flaky, but very moist, about 20 minutes. To the salmon only, add 1 tsp garlic powder.

Drizzle both with olive oil, then season with 1 tsp Kosher salt and ¼ tsp of black pepper.

Pat a 1 ½ lb fillet of salmon dry on all sides with a paper towel, then place on a rimmed baking sheet along with 1 pint of grape or cherry tomatoes. Making the baked salmon for this recipe could not be simpler. Place the zoodles in a large bowl until ready to cook. Simply cut these with kitchen shears to shorten. Once it gets going, the zucchini pasta will be longer. Note: the first few turns of the zucchini may create smaller strands of noodles. Attach the trimmed zucchini to a spiralizer so that it’s lined up with the blade, then twist the handle until the entire zucchini is cut into noodles. Wash and dry the fresh zucchini, then trim the ends off.

Pesto zoodles how to#

They’re usually in the produce section in a refrigerated case (you’ll see all varieties together: zucchini, sweet potato noodles, butternut squash noodles, yellow squash noodles, etc.) How To Make Zoodles (Zucchini Noodles) While you can make them with a julienne peeler or mandoline (based on the attachment piece), we recommend a spiralizer.Īlternatively, you can buy pre-made zucchini noodles at your local store. What are zoodles? Zoodles, also known as zucchini noodles, are spirals of fresh zucchini pasta. Parmigiano Reggiano or Pecorino Romano, for serving.Zucchini or store-bought zucchini noodles.Easy Pesto Zoodles With Salmon Ingredient Notes