I’ve gone ahead and done it, Noshers – I’ve jumped on the zoodle bandwagon! For the previously uninitiated like myself, “zoodles,” or zucchini noodles are the new hot thing (apparently). I’ve heard zoodles are pretty popular amongst the Paleo set. While I’m not a follower of the paleo diet (I like carbs and dairy too much!), I am always looking for ways to increase my veggie intake. I justified that my new zoodle maker, the Paderno Tri-Blade Spiral Slicer, fell within my rule of “no more kitchen appliances that do just one thing” because thus far I’ve not only made zoodles but ALSO apple chips. So, win.
If you follow me on instagram, you might have seen this photo:
Yes, those are freshly made zoodles in all their glory! While there are several different models of zoodle maker out there, I’m really glad I chose the one I did – making zoodles with it is super fun. I kinda liken it to Play-Doh for adults. Except it doesn’t taste funny or turn your mouth blue when you eat the finished product ;).
Here’s a quick tip – the more water you can drain out of the zoodles before cooking them up, the better the end result will be. I added some salt, let them sit in a colander for a bit, then gave them a good squeeze before using them. This helps reduce sliminess and just makes for a crunchy, fresh-tasting zoodle!
For my very first zoodle attempt, I tried this recipe from Paleo Cupboard, with a few tweaks. Again, I’m not paleo, but I do love avocados. The end result was delicious!
Zucchini Noodles with Avocado Cream Sauce
(adapted from Paleo Cupboard)
- 5 large zucchinis, washed
- 3 tbsp extra virgin olive oil
- 2 small avocados
- 15 fresh basil leaves
- 1/2 tsp salt, with a little more to salt the zoodles
- 1/2 tsp fresh ground pepper
- 3 cloves garlic, crushed
- 1/2 lemon, squeezed
1. Zoodle-ize your zucchini and place in a colander. Add a few dashes of salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes.
2. Combine 2 tbsp of the olive oil, the avocados, basil, salt, pepper, garlic, and lemon juice in a food processor or with a hand blender (my go-to kitchen tool!) and combine until smooth
3. Add the zoodles and the remaining 1 tbsp of olive oil to a pan over medium high heat and sauté for 2 minutes.
4. Add the sauce to the noodles and toss to until combined.
Now I’m not going to try to pull the wool over your eyes – I’d never mistake zoodles for my good old-fashioned spaghetti or linguini. However, as long as you don’t view this a substitute for carbs but as its own dish, I think you’ll be very satisfied. The noodles were crunchy and meaty, and the sauce was luxurious!
Next up – zoodles with turkey meatballs and homemade marinara sauce!
Have you tried zoodles before? Would you?