Zoodles. Let’s talk about these folks, as they seems to be slowly and steadily taking over the healthy food world. If you have never seen or heard that word before, allow me to explain exactly what a “zoodle” is. Zoodles are whole zucchinis magically cut into loooong strips that stunningly resemble noodles with the help of a veggie spiral slicer (here is the one I own and love). Toss them with your favorite pasta topping and you have a grain free, paleo-friendly, veggiefied dinner in moments. I didn’t get the zoodle rage until I got a veggie spiral slicer….now I am totally a zoodle groupie.
Despite how easy zoodles are to create (you literally just crank them through the slicer), many people are unsure how cook them. While you can certainly enjoy zoodles raw (and many, many people do), some people are looking for that al dente pasta texture to match the noodle appearance. This is where I come in.
Okay guys, there is one one downside to zoodles. There is no way around making zoodles without a vegetable spiral slicer. I know, I know. You already have too many kitchen contraptions. But trust me, this is one I truly think this is worth spending your hard-earned dollars on. The great thing about buying one of these veggie spiral slicers is that they are great for much more than just turning zucchinis into a pasta stand-in. You can turn sweet potatoes, carrots, and beets into noodle shapes as well! Many spiral veggie slicers include different blades to create different cuts, excellent for cutting cucumbers for salads or apples for pies! Long story short, yes it is one more gadget you will have kicking around your kitchen, but one that I think is worthwhile and use quite a bit myself.
Making zoodles seem as close to spaghetti noodles as possible is essential for helping picky or resistant eaters (both young and old) in embracing this wonderfully strange new veggified food. When raw, zoodles are quite crisp (again, excellent but a dead giveaway to someone who might already be anti-zucchini). The secret to transforming that lovely crisp zoodle magically into a passable pasta stand-in is a quick toss in a pan.
Makes 2 servings
2 large zucchinis, washed.
1 1/2 tablespoons cooking fat (you can use coconut oil, avocado oil, ghee, or whatever you preferred cooking fat is)
1. Trim the ends off of the zucchinis. If you have an extra stubborn zucchini protester on your hands, consider peeling the green skin off before “zoodling” your veggies. This helps the zoodles to appear as much like a pasta noodle as possible.
2. Run the zucchinis through your veggie spiral slicer.
3. In a large skillet or pan, heat the cooking fat over medium-high heat until it is melty and hot,
4. Add the zoodles into the hot pan and, using tongs, toss the zoodles to coat them with the cooking fat. Once all the zoodles are coated, cook for about 3-5 minutes, tossing occasionally. You will know the zoodles are done when they start to look slightly transparent.
5. Remove from pan, top with your favorite pasta sauce or topping, and enjoy warm.
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