Zoodles (Zucchini noodles)

Zucchini spaghetti

I mentioned my spiralizer, the latest addition to my kitchen in a previous post (which I ordered here). A spiralizer works a little like a pencil sharpener – you put the vegetable in it and turn it around, creating a spaghetti like result. I have tried it with carrots and zucchini and both work really well. The wider the vegetable, the better it works.

I wanted to put it to the real test: To taste whether zoodles (zucchini noodles) could actually replace spaghetti with a normal tomato sauce. And I am happy to report that both my husband and I thought it tasted as good as the real thing because the taste really comes from the sauce anyway! So here is an alternative to noodles or spaghetti if you are trying to avoid gluten, eat less white flour or simply wanting to add more vegetables to your diet.

Method: 

1. Make the zoodles, then steam or boil them for just a few minutes so they are a little softer.

2. Cut vegetables – I used shitake mushrooms, broccoli, red pepper and carrots. Boil or steam the veggies.

3. Fry onion and garlic in a little olive oil, then add the tomato sauce. Salt, pepper and add herbs to taste (I used dried oregano).

4. Add the vegetables to the tomato sauce.

5. Serve over the zoodles.

BTW – Tomato sauces are always a good place to sneak in more vegetables. Even using onion and garlic can make a difference nutritionally!

Here are some ‘making of’ pics of the zoodles!


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