Are you looking for a way to add more vegetables to your diet, but don’t want to sacrifice the texture and deliciousness of some of your favorite pasta dishes? Look no further than zoodles! Here’s 35+ delicious and creative ways to prepare zoodles and make them a part of your weekly meals.
Zoodles provide a delicious and healthy way to include vegetables in your diet, without having to sacrifice the taste of your favorite pasta dishes. Whether you’re looking for a quick and easy zoodle meal idea or a more creative zoodle recipe, this post offers a variety of options to satisfy any craving.
What Are Zoodles?
Zoodles are a healthy and low-carb alternative to traditional pasta made from zucchini that has been spiralized into long, thin, noodle-like strands. The term “zoodles” comes from the combination of the words “zucchini” and “noodles.” Zoodles can be eaten raw or cooked and are commonly used as a replacement for pasta in various dishes such as spaghetti, stir-fries, and salads.
Benefits of Cooking with Zoodles
Zoodles are a great option for those looking to reduce their carbohydrate intake or add more vegetables to their diet. Zucchini is also a good source of vitamin C, vitamin B6, and potassium.
Zoodle Preparation Techniques
Use a julienne tool. For quite a while this was my preferred method. The tool is about the size of a potato peeler and works in a similar fashion.
Use a knife. Just thin slice slices horizontally and then slice those slices into long thin strips.
Use a spiralizer. This is my new preferred method. I just got this spiralizer attachment for my KitchenAid as a wedding gift and I’m totally obsessed with it. I can spiralize three zucchini in less than 2 minutes. If you don’t have a KitchenAid, there’s also this spiralizer that gets great reviews.
Easy Zoodle Recipes
This Glazed Honey Sriracha Salmon served with zucchini noodles makes the perfect quick & easy dinner that's as delicious as it is healthy.
This Half and Half Linguini uses half “real” noodles and half zucchini noodles for a tasty treat with less calories. Plenty of fresh herbs – mint, dill, and parsley – brighten things up along with the briny capers which are fried until crisp.
I love this fresh and veggie filled zucchini noodle pasta with a yogurt herb sauce! The best thing about this pasta, besides the delicious flavors, is that it has half the calories and carbs of regular pasta! And you know what? I don’t even miss it!
This Bruschetta Chicken is made with juicy chicken breasts that are seasoned with Italian herbs and spices and topped with a fresh tomato and basil bruschetta topping. Ready in just 30 minutes enjoy this low-calorie, low-carb, and gluten-free weeknight dinner with a side of sautéed zucchini zoodles…
By adding some traditional spaghetti pasta with zucchini “zoodles”, we can much more effectively sneak these healthy veggies into our kids! Zucchini Spaghetti with Lemony Kale Pesto goes even further by using a kale-based pesto to pack in the extra punch of vitamins.
Our Zucchini noodle pad thai recipe is light, low carb and satisfying when you’re craving regular pad thai. These zoodles have much less carbs than regular flour noodles but they’re still high on flavor! You won’t feel like you’re missing out on anything.
Skip the takeout this weekend! This Thai Beef Drunken Zoodle dish has the most amazing sauce, flavor, and spice to satisfy all you Thai food lovers! Super easy to make on a busy weeknight. Recipe is grain-free, gluten-free, Paleo, Keto and Whole30 friendly.
Many of these zoodle recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
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Are you looking for a way to add more vegetables to your diet, but don’t want to sacrifice the texture and deliciousness of some of your favorite pasta dishes? Look no further than zoodles! Here's 35+ delicious and creative ways to prepare zoodles. Try this Half and Half Linguini. It uses half "real" noodles and half zucchini noodles for a tasty treat with less calories. Plenty of fresh herbs – mint, dill, and parsley – brighten things up along with the briny capers which are fried until crisp.
Julienne your zucchini using your preferred method.
Cook the pasta in boiling, salted water according to the package instructions, then drain in a colander, reserving a little of the cooking water.
While the pasta is cooking, heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the capers, and cook until crisp. Remove with a slotted spoon and place on a paper towel to cool.
Heat the remaining tablespoon of oil in the pan, and cook the zucchini, garlic, and pepper flakes, until just tender, 1-3 minutes.
Toss the zucchini with the drained pasta, along with the herbs. Season with salt and pepper. Add the butter, 1/4 cup of the reserved cooking water, and half the cheese and mix well. Serve immediately, sprinkled with the remaining cheese and fried capers.