[RubySnacks]

So, I spent thirty minutes spiralizing one zucchini yesterday. I didn't want them to be cold, so I thought, I'll boil them for just ONE minute... Glop. Total glop. Threw it out. Then the small-noodle plate to my spiralizer broke. I made these GIANT zucchini noodles (think curly fry-thickness), just put the sauce over it and hoped it worked out. It was fine--much better than shirataki noodles and felt more like noodles--but I kept hitting really crunchy or cold spots.

Is there some secret trick to warming them up or serving them more like noodles?

[teddine]

You could try microwaving them - normally I cook them for 1 min. To however find the right spot I suggest cooking them for 30 sec. Checking. 30 sec more etc

[grannynancy]

If you have room for a garden next year I strongly recommend growing tromboncino squash and making zoodles out of the necks. Superior and you can boil the heck out of them. You can even freeze the darned things and use later!

[RubySnacks]

I tried microwaving them for my dinner tonight--it worked! Thanks so much for the tip! And yes, I will definitely try squash next. With Italian sauces, I strongly prefer the zoodles to shirataki because it feels more like traditional pasta to me, so I'm going to try other veggies, too!

[Wannabehealthy]

If you google, you can find a lot of different ways to prepare zoodles. My favorite way is to saute for a few minutes until tender and then top with Pesto. In fact, I haven't done that for a while and think I'll try it again, soon.

I also like cooked spaghetti squash with Pesto.

[Amy8888]

You can try roasting them, which helps them dry out a bit.

[Desire2b]

Are they like lo mein noodles? I've never heard of them.

[Chunkahlunkah]

Like Carol, I've always sauteed them for a few minutes. I love the flavor and texture that way. I'm also going to try roasting as mentioned by Amy.

Desire - No, it's just regular ol' zucchini either cut into "noodles" using a spiralizer device of some sort (http://www.raisinandfig.com/zucchini...key-meatballs/ - second pic on the page), or you can slice them into wide noodles using a regular vegetable peeler. I somehow misplaced my spiralizer, so I use a vegetable peeler to make mine. I actually prefer them this way over the spirals. They're thin and with a silky texture.

[Desire2b]

Thanks Chunkahlunkah.
Kind of like the cauliflower mashed potatoes way. Zucchini pasta sounds delish.