Also known as “zoodles” these zucchini noodles are a great way to get some more vegetables in your diet.
Why Zucchini Noodles are Great
Eating zucchini noodles is a fantastic way to get more veggies in your diet. Not only are zucchini very high in fiber and potassium, they are also rich in antioxidants and anti-inflammatory phytonutrients. Zucchini is low in fat and sodium. They are just an all-around great vegetable to enjoy.
Growing up, about the only way I ever at zucchini was in zucchini bread, which was one of my favorite treats that my mother made. Of course it was also full of a lot of sugar, as most traditional baked goods are, but that was my only real source of zucchini back then.
Now a days, I know how tasty and diverse zucchini can be, so I am continually looking for more ways to enjoy it.
To Make Zoodles (Zucchini Noodles) you will need:
- zucchini
- avocado oil
- sea salt
- mixing bowl
- baking sheet
- parchment paper
- spiralizing tool
- tongs or spatula
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When making the zoodles, you will want approximately one medium-sized zucchini per person. The zucchini will shrink down a good bit as it cooks.
There are a number of different ways to make zoodles. You can briefly boil them in water and drain them, just like you would pasta.
You can also sauté them in a skillet.
Zucchini naturally holds a great deal of water and can be a bit watery as zoodles, so I personally prefer baking them. It allows much of the moisture to be removed.
I very lightly coat the zucchini noodles with some avocado oil and a pinch of sea salt, then bake them until they are cooked. I do it on a baking sheet lined with parchment paper.
You can serve the zoodles any way you like, but I enjoy them with Easy Turkey Meatballs and some 10 Minute Marinara.
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