A spiralizer turns zucchini into long, fun to eat noodles . . . or should we say ZOODLES!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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.
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.
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.
Follow the steps on the next two slides when you need to mince garlic cloves for a recipe. Garlic is sticky, so you may need to carefully wipe it from the sides of the knife to get the pieces of garlic back onto the cutting board, where you can cut them. (You can also use a garlic press to both peel and mince garlic—so easy.)