Step 1

Wash zucchini before spiralizing as you will create the zoodles with the skin on.

Step 2

Handheld spiralizer:Insert zucchini into the open end of the spiralizer and begin twisting the zucchini, applying slight pressure and keeping the zucchini in contact with the blade as you twist. Once near the end of the zucchini, use the included attachment to secure into the remaining end of the zucchini to assist in twisting and avoid cutting your fingers on the blade. Eat or discard the remaining nub of squash.Countertop spiralizer:Cut ends of the zucchini to make each side flat (about a 1/2 inch). Press one end of the zucchini up against the blade while securing the spiked end of the spiralizer arm into the other end of the zucchini. While holding the spiralizer in place, begin turning the handle to move the zucchini through the blade, creating zoodles. Eat or discard the remaining nub & core of zucchini.

Step 3

Once you have zoodles, cook immediately or store them in the fridge for up to 3 days.

Step 4

If freezing, lightly salt the zoodles and let them sit for about 5 minutes to "sweat" out the moisture. Then pat dry with paper towels or use a milk nut bag to squeeze out moisture. Place the zoodles in a Ziplock bag and remove as much air as possible. Freeze for up to 3 months.