A spiralizer turns carrots, beets, and squash into noodles (or "zoodles" when using zucchini). The steps below the recipe work with all these vegetables.
For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a spiralizer is very sharp, so make sure to do this with an adult.
Roasted Zucchini Noodles
Servings: 4. Start to finish: 55 minutes (Prep time: 15 minutes). From “The Complete Cookbook for Young Chefs."
• 4 zucchini (8 to 10 ounces each)
• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 garlic clove, peeled and minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
1. Place the spiralizer on a flat counter or table and push down on the four corners until the suction cups are secured to the counter or table.
2. Cut off ends of zucchini so it will fit on prongs. Secure zucchini between prongs and blade.
3. Turn crank to spiralize zucchini and produce long noodles.
1. Adjust oven rack to middle position and heat oven to 375 F. Use chef's knife to trim off ends of zucchini. Use spiralizer to cut zucchini into 1/8-inch-thick noodles. On cutting board, pull noodles straight and use kitchen shears to cut them into 12-inch lengths.
2. Transfer noodles to rimmed baking sheet. Drizzle with oil and sprinkle with garlic, salt, and pepper. Toss noodles with your hands to combine and spread them into even layer.
3. Place baking sheet in oven and roast until zucchini is just softened, about 20 minutes.
4. Use oven mitts to remove baking sheet from oven and place on cooling rack. Use tongs to transfer zucchini to serving platter. Sprinkle cheese and basil over zucchini and drizzle with extra oil. Serve.