I have been totally enamored with zoodles these days. It turns out that zoodles (zucchini noodles) are a great way to satisfy the craving for actual “noodles.” They spiral up just like classic noodles, but the carbs are magically not there at all! Your brain is tricked into thinking that it’s eating pasta, but you’re really eating zucchini… and it’s delicious!
This recipe comes from a new book by Ali Maffucci: Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. This is a really fun book because Ali teaches you how to use a spiralizer (I use this model) to spiralize just about everything! In the book, she spiralizes Potato (“Everything Bagel” Breakfast Buns), Pear (Steak and Pear Kale Salad), Broccoli Stems (Chicken and Broccoli Skillet Bake), Butternut Squash (Halibut en Papillote with Butternut Squash), Sweet Potato (Sweet Potato Carbonara), Apple (Apple-Ambrosia Fruit Salad), and so much more. It’s sincerely a creative cookbook- one to keep on your bookshelf when the mood for spiralizing your food strikes!
This recipe is so simple and perfect for ripe zucchini. Spiralized zucchini is mixed with a super quick homemade pesto sauce and mixed with sweet little heirloom tomatoes. You don’t have to cook a thing! I love easy recipes like this. We found it to be a delicious, healthy addition to a grilled steak. Enjoy!
Here are a few more recipes for Zoodles that you might enjoy:
Garlic Butter Zoodles with Herbs by The Iron You Zoodles Greek Salad by Cupcakes and Kale Chips Alfredo Zoodles with Shrimp and Bacon by RecipeGirl Chicken Pho with Zucchini Noodles by The Healthy Maven
