If you want to have a try at making zucchini pasta at home you really don’t need to go and buy a big fancy spiralizer machine. It is as simple as using a mandoline slicer with a julienne blade (or using a simple julienne peeler). These gadgets are cheap and are handy kitchen tools for a range of food prep jobs.
To prepare the zucchini pasta simply wash and remove the ends from the zucchini. One medium zucchini per person is usually a good guide and it is best to buy/choose the straighter ones to make the process easier. Simply set the blade on your mandolin slicer to 2-3mm, engage the julienne blades and slice away. You only want to slice as far into the zucchini as the seeds. The seedy part is watery and not as nice favour. Turn the zucchini once you have reached the seeds on one side and continue to slice, turning again when you again reach the seeds, until you have sliced all four sides.
Zucchini pasta can be eaten raw or looked lightly for a few seconds in boiling water or in a shallow pan with olive oil. My personal preference is to cook it directly in a tomato based sauce. Simply prepare your sauce, make a batch of zucchini pasta and add to the pan of simmering sauce. Stir the pasta into the sauce for 2-3 minutes or until the pasta softens to al dente. Serve immediately.