I got one of those vegetable spiral slicers for my birthday this year. I wanted to try making a zucchini salad and finally got to try it out last week. It works pretty well though it leaves about a half inch chunk with a long stem after you're done swirling. You can see it pictured below so it's not exactly waste free. You can save that and chop it up and sauté it with other vegetables rather than throwing it away.
Zucchini is a very watery vegetable and it's important to get as much of the water out as you can so you don't end up with a really soggy salad. The best way is to salt it and let it sit for a while in a colander and then squeeze it out. The salad doesn't make that great of left overs either because even after drawing out the water with salt there is still quite a bit and overnight you will have a watery mess. It's still edible just not as good.
Recipe: Raw Zucchini Noodle SaladYield: 4 servings
Total time: 50 minutes
2 zucchini, peeled
2 tsp salt
3 tbsp olive oil
2 tbsp lemon juice
1-2 tsp dijon mustard
1/2 red onion, thinly sliced
salt & pepper to taste
handful of cherry tomatoes, halved
2 sprigs of basil, thinly sliced
1. Slice peeled zucchini's into noodles with a spiral slicer.
2. Put zucchini noodles in a colander and sprinkle with salt and toss. Let it sit in sink to drain for 30 mins.
3. Press noodles down into colander to remove excess water.
4. Whisk together olive oil, lemon juice and mustard
5. Add noodles and red onion and add salt and pepper to taste
6. Serve immediately and top with basil and cherry tomatoes