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HOW TO MAKE ZOODLES (ZUCCHINI NOODLES)

vegan entrée Mar 30, 2021

I love pasta but I don’t always enjoy the heavy feeling I get from eating pasta.  It’s also not as packed with as many nutrients, as say, vegetables, so zucchini pasta is the perfect solution! You may have heard it referred too as ZOODLES aka zucchini noodles.

All you need is a handy dandy spiral slicer (I use the Paderno World Cuisine Spiral Slicer) and you can turn veggies into pasta-like strands!

Zucchini “pasta” is packed with nutrients and doesn’t leave you with that heavy feeling. It’s light and refreshing! You can make it into a hearty meal by adding additional veggies as toppings, along with avocado for a healthy fat!  Sometimes I heat up some organic marinara sauce and pour that on top.  It’s my version of a healthy Italian-style meal and it always does the trick!

It’s so simple.  I topped the zucchini “pasta” with avocado, sundried tomatoes, cherry tomatoes, nutrition yeast, ground black pepper, a pinch of sea salt and for a dressing I drizzled Braggs liquid aminos on top. You can make so many dressings for this.  You could use a fresh marinara sauce.  You could use a balsamic vinegar and mustard combo.  You could simply squeeze oranges over top and drizzle with fresh organic virgin olive oil.  The "pastabilities" are endless!