Healthy Zoodles! Fresh zucchini are cut into spaghetti-like strands, tossed with olive oil and roasted in the oven until tender. Finish with your favorite sauce for the perfect summery main dish!
Servings: 3- 4
Ready in: 35minutes
3lbs. mediumzucchini,ends trimmed (preferably about 8 oz in size each)
Saltand freshly ground black pepper
Preheat oven to 375 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Set a spiralizer with a blade that has approximately 1/8-inch wide holes. Cut the zucchini into noodles according to manufacturers directions (per spiralizer).
If shorter noodles are desired then cut noodles into lengths about 12-inches long using kitchen shears (this step can be skipped, noodles are just very long otherwise).
Transfer zucchini noodles to prepared baking sheet. Drizzle with olive oil, season with salt and pepper to taste and toss well to evenly coat.
Spread noodles even. Bake in center of the oven until noodles have reached desired tenderness, about 12 to 18 minutes.*
Depending on what you are serving over them, you may want to drain in a colander to remove excess liquid or carefully dab dry with paper towels. In a rush, you can just use tongs to remove them from pan and shake off and leave behind excess liquid.
Serve with desired sauce (see notes below for ideas).
*Keep in mind to achieve softer zucchini noodles you need to bake more near greater time, but they don't have as much volume and you don't get quite as many servings.
I like them a with a bit of a bite around 14 minutes.