Zoodles have been rocking the Benard household for the past couple of months. Meaning zucchini that have been spiralized into a noodle shape, zoodles are a favorite healthy addition to our dinner table. We have done zoodle marsala (shown in the picture), zoodle stir-fry, zoodle scampi, zoodle pesto, and zoodles with alfredo sauce, but we (i.e. – my husband the zoodle eating expert) really feel zoodles pair best with tomato sauces.

Zoodles are actually the healthy finding that made me start thinking about doing a blog, they were such a hit the first time we tried them that I wanted to share them with the world! Here’s how we do them:

We usually use 4-6 medium sized zucchini for a meal for 2 people plus usually one lunch the next day. Spiralize with your spiralizer of choice (I have the attachment for the KitchenAid Mixer, but friends of mine have the Vegetti and report it works great also). Many recipes that I have looked at recommend letting the zoodles sit for 15-20 minutes to dry out a little, I normally do this although I’m not sure it’s entirely necessary. Then, drizzle a little bit of olive oil or put a little pad of butter in a skillet with some salt, pepper, garlic, and/or minced onion (really anything you want to throw in) and put your zoodles in. Saute for 10 minutes or so, stirring occasionally, and then voila! As you can see from our above list, you can pair these with pretty much anything.

We recently also took zucchini and cut them long-ways to replace lasagna noodles. Needless to say, “zoodle lasagna” is a new favorite for dinner…pictures to come 🙂




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