By Fredrica Syren:
I don’t know who invented zoodles, but that person deserves an award because I’m obsessed with them. Zoodles are simply zucchini spiraled into thin ribbons that look like noodles and can replace spaghetti or noodles in recipes for a gluten-free, raw or healthier alternative. They can be eaten either cooked or raw. We always grow zucchini here and, since it’s a very fast and easy vegetable to grow, we end up with a lot; so I’ve been using them for zoodles.
To make zoodles, you need a Spiralizer or you can simply use a julienne peeler as shown in this video:
Here are some of my favorite recipes using zucchini noodles.
- 1-2 zucchini, spiraled
- 1/2 large and firm avocado
- garlic clove
- extra virgin olive oil
- 1/4 cup water
- fine grain sea salt, to taste
- fresh lemon juice
- 1 cup lightly packed fresh basil leaves
Place everything in a food processor, and blend until creamy and combined. Scrape down the sides a couple of times. Toss with zoodles, sprinkle some toasted sunflower seeds and sprouts over for extra crunch, and enjoy with fresh tomatoes.
Pad Thai Zoodles—Adapted from Inspiralized.com
- 2 whole eggs
- 1/4 cup roasted salted peanuts
- 1/2 Tbsp. peanut oil (or oil of choice)
- 1 garlic clove, minced
- 1 shallot, minced
- 1 Tbsp. coconut flour
- 1 Tbsp. roughly chopped cilantro + whole cilantro leaves to garnish
- 2 medium zucchinis, spiraled
For the sauce:
- 2 Tbsp. freshly squeezed lime juice
- 1 Tbsp. hoisin sauce
- ½ Bragg’s liquid amino or other light soy sauce
- 1 Tbsp. chili sauce
- 1 Tbsp. agave nectar
- Scramble the eggs and set aside.
- Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
- Place the peanuts into a food processor and pulse until lightly ground. (No big peanuts should remain, but it shouldn’t be powdery). Set aside.
- Place a large skillet over medium heat. Add oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.
- Once the sauce is thick, add in the zucchini noodles and cilantro, and stir to combine thoroughly.
- Cook for about 2 minutes or until noodles soften, then add the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.
- Plate onto dishes. Garnish with cilantro leaves. Serve with lime wedges.