your notes:
roasted zucchini zoodles
A spiralizer turns zucchini into long, fun to eat noodles . . . or should we say ZOODLES!
hey curious cook—
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Prepare Ingredients
Gather Cooking Equipment
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.
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.
Food for Thought
How to Peel and Mince Garlic
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.)
Crush garlic clove with bottom of measuring cup to loosen papery skin. Use your fingers to remove and discard papery skin.
Place one hand on handle of chef’s knife and rest fingers of your other hand on top of blade. Use rocking motion, pivoting knife as you chop garlic repeatedly to cut it into very small pieces.
