Follow the directions for each option below to make the sort of noodles you want.

With a countertop spiralizer, make curly "spaghetti" noodles: Attach the spiralizer to your counter using a clamp. Slice off the zucchini's tip, then place it between the spiralizer's blade and teeth. To make the noodles, turn the handle.

With a julienne peeler, make straight "angel hair" noodles: Just hold the zucchini with one hand and make strips by pulling the julienne peeler across the vegetable.

With a mandoline and a knife, make "fettucine" noodles: With a mandoline, slice thin zucchini planks, then slice those planks into strips the size of fettuccine.

With a standard vegetable peeler, just peel thin strips of zucchini into "pappardelle" noodles.

Raw zucchini noodles should be served with a warm sauce (the heat of the sauce will gently cook the noodles without making them mushy). Instead, heat a skillet over medium heat, add the noodles, and cook for one minute, or until just heated through. Take out and top with the preferred sauces and toppings.