Zoodles recipes are getting a lot of hype in foodie circles these days. And when you learn more about zoodles and the endless possibilities that come with this healthy, tasty trend, it’s not hard to see why.
First of all, if you’re not familiar with the term zoodles, have no fear. It’s super easy to understand. A play on the culinary staple “noodles,” zoodles have a similar shape and style to noodles. Except they’re made from zucchini—hence the Z in front of the name!
But why should you make pasta out of zucchini of all things? A better question would be, why not zucchini? Low-cal, low-carb, and packed with nutrients like potassium and vitamin C, the summer squash is a lighter, more nutritious alternative to regular pasta. And we have to admit, as much as we love good old-fashioned spaghetti, it sometimes leaves us with a tummy ache after eating it.
So if you’re wondering where you can find these low-carb beauties known as zoodles, you’ll be happy to know you can create them for yourself in your own kitchen. All you need is a zucchini and a vegetable spiralizer, like Veggetti.
Then you just pop your washed squash into your device of choice, start spinning and then watch the magic begin.
But the magic’s far from over! After you’re done spiralizing (isn’t that a fun word to say?), you can use the zoodles as a base to just about any toppings or sauces you want, much like regular pasta. And you’re well on your way to making the best zoodles recipes out there.
How about lemon garlic chicken zoodles for dinner tonight? Head over to @taryn_medina’s Instagram page to get this zoodles recipe. Doesn't it look delicious?
OMG! 😋Delish!!! Lemon Garlic Chicken Zoodles Ingredients Serves 4 6 zucchini 2 chicken breasts (about 15 oz / 425 gr) , cut into 1-inch cubes 4 tablespoons fresh parsley, chopped 1 cup cherry tomatoes, quartered 1 clove garlic, minced 3 tablespoons olive oil, divided Juice of 1 lemon 1 teaspoon fine grain salt Ground black pepper to taste Grated parmesan cheese (optional) Pinch of red pepper flakes (optional) Directions Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan. Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice. In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper. Add zoodles to the pan alongside the lemon juice mixture. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!
Perhaps you want a dish that’s more reminiscent of spaghetti and meatballs—minus the spaghetti. Sweet Basil is the place to go for this recipe, pictured below.
Or maybe Mongolian beef zoodles is more your style. Check out Life Made Sweeter to get this zoodles recipe, after oohing and ahhing over it below.
Or there's always a good bolognese you can try. Heather Christo has just the instructions for you.
Prefer your zoodles meatless? Not a problem with these delectable spinach pesto zoodles. Find this flavorful recipe at Slender Kitchen.
Or maybe you want to add even more pizazz to your already jazzy dish. We’ve got you covered. Find this amazing thai peanut zoodles recipe at Begin Within Nutrition.
Who’s ready to start spiralizing?