Zoodles 101!

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I know, I know. The idea that a vegetable can replace noodles seems crazy, but I promise you, I can’t tell a difference!

In fact, I loved them so much that I violated my spending freeze to purchase my very own Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Spiral Slicer, Best Veggie Pasta Spaghetti Maker for Keto/Paleo/Gluten-Free, Comes with 4 Recipe Ebooks.

Here is my favorite zoodle recipe, which is quick and healthy–perfect for a weeknight dinner.

Step 1: Brown the meat.

I use either ground beef, ground Italian sausage, or some combo of the two. Usually about a pound total is about right.

Step 2: Spiralize those zoodles.

This basically couldn’t be much easier.  In fact, my toddlers love to help make “noodles.”  Now if I could just get them to be as excited about eating the “noodles…”  The Spiralizer comes with 5 different blades so you can make them whatever thickness you want.  I like this middle size one the best.

Step 3:  Add pasta sauce.

Once the meat is done, I add in some marinara sauce.  I like to use my homemade version from the From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing cookbook.  I always make up a big batch and freeze several jars.  You could use any pasta sauce you like from the store as well.

Step 4:  Add extra veggies.

Now this is optional.  I actually divided up our meat sauce into two pans and only added veggies to mine.  I chop up any portion of the zucchini that I didn’t use, then add in whatever I happen to have in my fridge.  Tonight, it was carrots and cauliflower.  I figure anywhere I can sneak in extra veggies and not really notice is a win.

Step 5:  Stir in the zoodles.

This is probably the most important thing you need to know—DO NOT OVERCOOK THE ZOODLES.  The first time I made them, I sauteed them for way too long and they got all squishy, mushy gross.  I’ve since learned that you really don’t need to cook them at all.  I just throw them in the pan and stir them around to coat with the warm sauce.  That is plenty to make them perfectly al dente.  You could also just put the raw zoodles on the plate and top with the warm sauce and that would also likely be good enough to cook them.

Step 6:  Top with cheese.

Cheese just makes everything better, right?  You could use parmesean or cheddar or whatever you want.  I prefer these marinated mozzarella balls that I got at the grocery store.  They’re pretty spicy and super good with this meal.

Viola!  There you have it–Zoodles 101!

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