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