Zoodles

I love the versatility of my vegetable spiralizer. I had been seeing recipes for zoodles for a few months before I finally broke down and tracked down a spiralizer of my own. I am not one to have a lot of extra kitchen equipment around so the idea of buying a tool just to make the occasional dish was not up my alley.

When I finally did cave, I opted for this small hand held one, which works perfectly for Lann and I. However, if you’re planning on feeding crowd and already onboard with spiraled vegetables there is a very popular KitchenAid attachment that you might find handy.

I love the freshness of zoodles and the texture that they have when spiralized. This recipe makes it really easy to eat up the massive amount of zucchini we get in our farm box every year without it feeling like we’ve turned into rabbits. I love these noodles as seen below topped with pesto but also topped with a thick Bolognese sauce.

If you choose to make your own pesto for this dish I recommend Jamie Oliver’s
recipe.

2-3 small zucchini or summer squash
1 tablespoon olive oil
1 clove garlic, chopped
Handful of cherry tomatoes, halved
Parmesan cheese, grated
¾– 1 cup pesto

Use zoodle maker to make zoodles with zucchini or summer squash according to your spiralizer’s instructions. Pour about 1 tablespoon of olive oil into a sauté pan at medium heat. Warm the oil and add the chopped garlic. Saute until garlic is golden. Add the zoodles. Cook the zoodles, stirring frequently until zoodles are tender, this will only take a minute or two.

If you are creating this recipe for a crowd and have a massive amount of zoodles you may want to do this in batches for even cooking.

Set zoodles aside for 3-4 minutes. At this time the zoodles will express their extra
liquid. Drain off this liquid. Toss zoodles with pesto and top with cherry tomatoes and Parmesan cheese.