The month of July has arrived and together with a lot of tomatoes we also get a lot of zucchini from the greenhouse of my grandfather. We use these in a variety of ways: in soup, in a stew, in slices and grilled or as ….
Spaghetti of zucchini
Yes, you can make spaghetti (or noodles) from zucchini. You push the zucchini through a spiralizer and you get fine strings that you can use as healthy spaghetti. You can eat this both hot with a pasta sauce and raw. For example in a salad. You can also bake the zucchini pasta in the wok.
Ideal if you want to eat more pure, eat less pasta or eat gluten-free.
You can, of course, cut the zucchini with a knife in very narrow strips, but that is quite a job. This can be done a lot easier by using a spiralizer.
What is a spiralizer?
A spiralizer (also called spiral cutter) is a kitchen appliance with small blades with which you can cut courgettes into narrow, long strips. Just like spaghetti strains. Often there are also 2 or 3 different blades for thinner or thicker strings. With the latter you can, for example, think of the format of tagliatelle.
What is very important for all spiralizers is that you cut the top and bottom of the zucchini properly straight. If you do that too obliquely, you will notice that the ‘spiralize’ does not work out very well and that you make small, short strips rather appear.
Nowadays, different types of spiralizers are available. Depending on what you find important, you can choose a different type. In the video, I show the three different spiralizers and I show the pros and cons of each appliance.
What types of spiralizers are there?
The handheld spiralizer
In the video I show the Zyliss spiral cutter, but there are spiralizers thath looks like this:
- very compact and therefore easy to store.
- cheap (15-20 euros or 30 euros for an XL version).
- No electricity needed.
- No waste from the zucchini, everything is spiralized.
- Narrow opening, so you have to use narrower zucchini or cut them into smaller pieces.
- Relatively difficult to turn around and often doesn’t work well.
- It goes very slow and is more suitable for very small portions.
The manual spiralizer
We have this at home (the rest I borrowed from my mother;)). With this appliance, 3 knives are supplied that you can exchange. So to make thin or thicker (read: broader) strings.
- Cheap (20-35 euro).
- You are not limited in space on the sides so you can also cut very thick zucchini with it. You can even spiral it with celeriac and so on. However, you have to cut these into more handy pieces beforehand.
- Goes pretty fast.
- Has suction cups on the bottom so that the device remains stable.
- No electricity needed.
- The spaghetti does not fall straight down and therefore not always in the (not supplied) bowl.
- Putting the zucchini ‘fixed’ is a bit tricky. One side of the zucchini you put on the ‘pins’ on the handle, the other side you have to place on the ‘circle’ on the middle of the blade with the knife. Sometimes it dares to fall off. The straighter the zucchini is, the easier it is to turn.
- The last piece of zucchini cannot be ‘spiraled. Although you can of course simply cut it and/or process it in a soup or stew.
- Knives are difficult to clean. There are small pieces in between that you get out of difficulty. Also because you have to be careful with the very sharp knives. The rest of the device is easy to clean.
- Works fast and is easy to use. So ideal if you often want to eat pasta from zucchini.
Finer strings than the other spiral cutters.
- Relatively more expensive than the other options (40-80 euros).
- The last piece of zucchini or vegetable cannot be ‘spiraled.
- Consumed electricity.
On the left side of the picture the leftovers of the manual spiralizer, on the right the leftovers of the electric.
Zucchini pasta is the best-known example, but you can of course also make spirals of, among other things, carrots, sweet potatoes, cabbage, beets, et cetera. An apple or something like that is no problem at all. The only condition is that the vegetables or fruit has a ‘solid’ structure and is not hollow inside.
As mentioned earlier, when cleaning the device – especially the blades – you have to look out and be very careful. They are razor sharp. Which of course is so useful if you want to cut vegetables with it. But be careful.
This is the amount of zucchini spaghetti I made from 3 (medium sized) courgettes.
Do you have a spiralizer yourself? Then let me know your experience below. Will you also get started with this?