Spiralized veggie noodles are all the rage. Zoodles in particular.
Zoodles = Zucchini Noodles.
With the hot weather hitting, it makes sense to find clever ways to lighten things up in the kitchen. One of the easiest, healthiest, calorie-reducing (if that matters), tastiest ways to do it is to eat more vegetables. And a clever way to do THAT is to begin replacing grains or processed foods with a vegetable version.
Zucchini noodles, sweet potato noodles — even carrot ribbons — are fun ways to do this. This makes sense if you’re on a therapeutic grain-free diet, or trying to eat “paleo”. If you’re looking for ways to reduce calories or increase fiber. But the best reason to do this…truly…is to eat more vegetables. In general. Because vegetables are the best thing you can eat. Period!
Start simple. Start with the freshest ingredients that are the easiest to find. I love this very simple noodle salad because you can find everything you need at a grocery store or a farmer’s market — and it takes minutes to make.
Don’t be afraid to eat the zoodles raw OR lightly steamed OR sauteed. Don’t forget to use the incredible Parsley Pesto recipe — right from this site.
- 2 zucchini
- ½ cup Parsley Pesto
- 1-2 red pepper, *roasted
- 2 Tbsp chopped walnuts, toasted
- Attach zucchini to a spiralizer device and make into long, noodle shapes. Alternatively, slice on the julienne setting of a mandolin or grater.
- You may want to leave the noodles raw. Especially in warm weather. Or you can place "noodles" in a steamer basket and lightly steam until "al dente" OR gently saute in a bit of olive oil.
- Combine zoodles with pesto, a bit of oil or water and top with roasted peppers and toasted walnuts.
- *To roast the pepper, place in 400 F oven on a roasting sheet. Blacken each side of the pepper, turning every once in a while, until roasted, about 10 to 15 minutes. Alternatively, char on a BBQ.
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