Looking for some low-carb, gluten-free alternatives to pasta? I love zucchini noodles because they’re quick, easy, and delicious!

Ingredients:

• 2 large zucchini (about 1-1/2 pounds)

• 2 garlic cloves, minced

• 1 teaspoon olive oil

• 1/4 teaspoon salt

Tools: Spiralizer, vegetable peeler or box grater

My favorite way to make picture-perfect zucchini noodles is to use a spiralizer. There are several types of low-cost spiralizers you can buy at the store or online. And this tool isn’t just for zucchini. Spiralizers are fantastic for creating spaghetti-like strands from other firm vegetables, like sweet potatoes or carrots.

Step 1: Begin by trimming off the ends of the zucchini. Depending on your preference, you can keep the skin on or peel it off before carving the vegetable into noodles. Align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place. Crank the handle and apply light pressure, feeding the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.

That’s it! Those long curly strands are zucchini noodles.

Step 2: Add oil to a large nonstick skillet over medium-high heat. Throw in the zucchini noodles (with minced garlic if you want some flavor). Cook for about 1-2 minutes. Make sure that the zucchini only cooks slightly, to preserve its fresh, crunchy texture. As the zoodles cook, constantly toss them with a pair of tongs so they don’t overcook. When finished, sprinkle with salt.

Step 3: Enjoy! Cooked zucchini noodles are fine to eat plain, but just as with pasta, the addition of sauces, proteins and shaved cheeses is what really makes your dish great.

Tip: Don’t have a spiralizer on hand? Never fear. There are ways you can create zucchini noodles without a spiralizer.

• Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices.

• Use a knife. Carefully carve strips from the zucchini, working until you reach the core. These zoodles will look more rustic and have a thicker bite than peeled zukes.

• Use a grater. For a short, ricelike zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.