Zucchini Noodles (Zoodles)

I've been wanting to make zucchini noodles forever now, but was never interested in buying a spiralizer. While I've seen great reviews for this spiralizer, I just don't have the room to store it in my kitchen. Then I came across this OXO Handheld Spiralizer in my local grocery store and had to try it. The good news is it works great and if you don't want to buy a spiralizer you can just use a peeler and julienne the zucchini. There are so many options!
Anyway, back to the zoodles, they are such a great low-carb and gluten free alternative to regular pasta. I served ours with this slow cooker marinara sauce and it was so yummy! They would also be great as a side, sautéed with some butter, salt and pepper.
Zucchini Noodles
Adapted from Spend with Pennies
2 small zucchini, peeled if desired
2 tsp. olive oil
1/2 tsp. seasoning of choice (garlic, onion, paprika, Italian seasoning, etc.)
salt and pepper to taste

1. *Spiralize zucchini on the medium noodle setting.
2. Preheat olive oil in a non-stick pan over medium-high heat.
3. Add zucchini noodles and seasoning (**no salt). Cook 3-5 minutes turning with tongs until hot and slightly softened. (Do not overcook or the zucchini will become mushy.)
4. Remove from heat and season with salt and pepper to taste.

*You can use a spiralizer or a vegetable peeler to julienne the zucchini.
**Don’t add salt until you’re done cooking the noodles because it draws out the water from the zucchini.


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