Oodles of Zoodles!

Zoodles tossed with chunky tomato sauce

I've been promising to write about zoodles for a while now. So many people have asked me about them, as I've posted photos of my different dinners with zoodles. I love them, because I can have a great big bowl, for few calories, get my meal dose of veggies in, and still taste delicious.

Made from zuchhini, these spiraled, shredded zucchini "noodles" or vegetable spaghetti can be paired with any pasta sauce from scampi, to alfredo, to bolognese. A few things to know about zoodles before trying them:



1. They DO NOT TASTE LIKE PASTA! Re-read the previous sentence.  I don't want to lead anyone astray.  Pasta is chewy, carbohydrate deliciousness! I was born in Italy, so the taste for pasta is in my bones.  The problem is, as I grow older, it's also in my hips, thighs and butt!  While I haven't completely cut it out of my diet, it moved into the "occasional treat" column, and instead I eat zoodles regularly.

Pre-shredded zoodles

2. Zoodles is short for zucchini noodles.  Anyone can make these using a vegetable spiralizer.  Prices for this kitchen contraption start at $20 for the simplest, manual version, and increase from there. Just Google "Vegetable Spiralizer" to review all the different types. If you purchase one of these, it will come with a booklet, showing all the types of vegetables that can be spiralized. I do not own one of these.


3.  I'm lucky enough that my supermarket has them pre-shredded (spiralized).  If you live near a Wegman's, the zoodles reside in the produce department, near the pre-cut vegetables.  I work at a full-time job, am a Beachbody coach, a mom and a wife. One of my shortcuts is to buy pre-shredded zucchini/pre-made zoodles. Yes, they are a bit more expensive than just buying zucchini and spiralizing them myself, but time is money, and I would rather spend that time with my husband and my sons. Also, at Wegmans, the zoodles are also mixed with spiralized onions, red peppers and yellow squash, giving a delicious medley of vegetable flavor to my zoodles.

Zoodles with red onion, red pepper and yellow squash

4. Cooked or raw? Some people eat them raw, and just top with their favorite pasta sauce.  I might try them raw, with tomato sauce in the summer, but I enjoy them cooked.  I place about half the package in a saute pan on high heat with a tablespoon of coconut oil and one minced clove of garlic. The cooking time depends on the eater's texture preferences. The longer the cooking time, the softer the zoodles get. I like them well-cooked, and even crisp them up a bit in the pan.

Zoodles Alfredo

5. Toppings: I've topped zoodles with shrimp scampi, avocado-basil cream sauce, pesto, bolognese made with ground turkey, butter and cheese and any sauce I crave or want to try. What do you put on top of your zoodles? If you try something different and delicious I'd love to know!