Zucchini noodles (zoodles)

Zucchini noodles (zoodles)

Gorgeously green zucchini makes for pretty white and green zoodles. Add your favorite sauce and voila! Or cook your zoodles and use butter as your sauce. Either way, pasta goes low carb, and delivers pure tastiness.
February 19 2016 recipe by , photo by , nutritional review by in Recipes, Side dish

Zucchini noodles (zoodles)

Gorgeously green zucchini makes for pretty white and green zoodles. Add your favorite sauce and voila! Or cook your zoodles and use butter as your sauce. Either way, pasta goes low carb, and delivers pure tastiness.
USMetric
1 servingservings

Ingredients

  • 1 (7 oz.) 1 (200 g) zucchini
  • 1 tbsp 1 tbsp olive oil or butter
  • salt and pepper
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Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Split the zucchini in half lengthwise.
  2. Slice the halves very thinly with a potato peeler or use a spiralizer to make zoodles.
  3. Toss the zucchini noodles in a simmering sauce of your choice. If you aren't serving your zucchini with a sauce you could either boil them quickly in salted water or even enjoyed them completely raw!
  4. Drizzle with olive oil. Salt and pepper to taste. Stir and serve.

Tip

Try serving with fresh diced tomato, shaved parmesan and basil on top.

Give these zoodles a try with the sauce from Low-carb bolognese.

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3 comments

  1. 1
    Larry
    June 26 2016
    I just found this site and have been a struggling diabeteic for years. My biggest problem is what to take for lunch every day. I used to take 2 tuna or chicken sandwiches, thinking I was eating healthy but the bread kills me. I do not like to cook. I am glad I found this site I will try some of the easier recipes on here. Thanks
  2. 2
    Deborah
    December 4 2016
    Try the quick bread..best ever. Not a seed person so omitted them and substituted flax seed meal about 1/4 cup and added a Tbs or 2 of flax powder. Scooped out dough into a whoopee pan, makes about 8 or 9, and u have perfect little muffin like bread. Just heat in toaster for morning breakfast.
  3. 3
    Lydia
    March 3 2019
    I always salt my zoodles on a plate about 10 minutes before tossing with sauce. The salt extracts some of the water in them, giving them a better al dente bite. I squeeze the water out of them before adding to the sauce. SO good with a jarred alfredo sauce and a piece of chicken. :)

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