recipe

A spiralizer turns zucchini into long, fun to eat noodles . . . or should we say ZOODLES!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 55 minutes
yield
  • Serves 4

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Prepare Ingredients

4
zucchini (8 to 10 ounces each)
1 tablespoon
extra-virgin olive oil, plus more for serving
1
garlic clove, peeled and minced
½ teaspoon
salt
¼ teaspoon
pepper
¼ cup
grated Parmesan cheese
2 tablespoons
chopped from basil

Gather Cooking Equipment

Chef’s knife
Cutting board
Spiralizer
Kitchen shears
Ruler
Rimmed baking sheet
Oven mitts
Cooling rack
Tongs
Serving platter
1
 

Adjust oven rack to middle position and heat oven to 375 degrees.

 
2
 
4
zucchini (8 to 10 ounces each)

Use chef’s knife to trim off ends of zucchini. Use spiralizer to cut zucchini into ⅛-inch-thick noodles. On cutting board, pull noodles straight and use kitchen shears to cut them into 12-inch lengths.

Using Spiralizer on Zucchini: 3 up

Cut off ends of zucchini so it will fit on prongs. Secure zucchini between prongs and blade.

Turn crank to spiralize zucchini and produce long noodles.

Pull noodles straight on cutting board and use kitchen shears to cut noodles into 12-inch lengths.

 
3
 
1 tablespoon
extra-virgin olive oil
1
garlic clove, peeled and minced
½ teaspoon
salt

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.

 
4
 

Place baking sheet in oven and roast until zucchini is just softened, about 20 minutes.

 
5
 
¼ cup
grated Parmesan cheese
2 tablespoons
chopped fresh basil
Extra-virgin olive oil, for serving

Use oven mitts to remove baking sheet from oven (ask an adult for help) 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.