My first effort with zucchini noodles was a fail and it had nothing to do with not having a spiralizer. The first time I made them, I sautéed them with pesto. By the time I sat down with my plate, the noodles were a lukewarm and slightly watery pile. Note to self: the best way to eat zucchini noodles is cold.
For this dish, I used a mandolin to create Julienne strips of zucchini noodles. But, I have also made the noodles by simply using a vegetable peeler to create thin slices, which I then sliced into long noodles with a knife. They were not quite as uniform and pretty using the peeler. But, if preparing just one or two zucchini, the basic peeler and knife approach works just fine. Plan on one half to one full zucchini per person per serving.
Once the noodles are prepared, simply toss them with your desired sauce. Given that zucchini have a high water-content, I like to toss them with a creamy topping, such as Avocado Pesto or an oil-based sauce. Top the dish with chopped herbs and/or chopped nuts of your choosing for extra flavor and texture. This dish is best served right away, but is quite acceptable as leftovers the next day.