• Trim the root end and the opposite end of each zucchini.

For Spaghetti Zoodles

• Place both ends of the zucchini on a spiralizer with the thin spaghetti attachment. Place a bowl on one end to catch the noodles. Turn the crank to make the zoodles.
  
• Use kitchen sheers to cut the zoodles into smaller pieces.

For Fettuccine Noodles

• Use a fettuccine noodle attachment on your spiralizer. If you don't have this blade on your spiralizer, use a mandolin to cut thin slices of the zucchini - lengthwise. Place these slices stacked on a cutting board and cut with a knife. Be sure to use hand protection when handling the mandolin.

For Lasagna Noodles

• Use a mandolin slicer on its thinnest setting, and swipe the zucchini a few times to create thin slices of zucchini that can be used in place of lasagna noodles. Be sure to use hand protection when handling the mandolin.

For Boiling Zoodles:

• Bring a pot of water to boil. Add the zucchini noodles and cook until barely tender, 3 to 5 minutes. Drain and rinse with cold water. Set aside.

For Sauteeing Zucchini Noodles:

• Heat a teaspoon of olive oil over medium heat until shimmering. Add the zucchini noodles and cook for about 3 minutes, until they are slightly tender and the edges turn a bold green.

For Microwaving Zucchini Noodles:

• Get out a microwave-safe bowl and add the zucchini noodles. Cover with a silicone cover and microwave for 2 to 3 minutes (For thicker zucchini noodles I sometimes cook them up to 7 minutes...because I like them tender).
• Transfer cooled zoodles in an airtight container and refrigerate for up to 3 or 4 days.