3 Amazing Zoodle Recipes You Have to Try

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Hi lovely readers! I have Ali from Homey Improvements here today to share some amazing zoodle recipes with you all! I’m such a fan of zoodles but haven’t taken the plunge to buy a spiralizer yet, but that is definitely changing after reading this post 🙂

zoodle recipesIf you’re trying to get into the health food craze, one of the hardest things to give up are grain-based foods. Giving up pasta may be difficult, but you can easily replace it with something even healthier and tastier: zoodles.

Zoodles, for those who don’t know, are noodles made from zucchini. Zucchini is great for anyone trying to eat healthier because they’re a low-calorie food, a good source of vitamins and fiber. They’re also delicious! Using a spiralizer
is the easiest way to make the noodles, but if you have enough creativity you can make zoodles with almost anything.

You have plenty of options for cooking zoodles. You can use them in soups, as pasta replacements, or even in your breakfast. They work for anyone who’s gluten-free, vegan or just trying to eat healthier.

Here are a few recipes to help you get started:

Zucchini Noodle Soup

This soup is perfect for those days when you’re feeling under the weather or when you just want something warm.

  • 2 cups vegetable stock
  • 1/2 cup water
  • 1 sweet Italian sausage, cooked and crumbled
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 4 baby portabella mushrooms, chopped
  • 1 tablespoon sweet white miso paste
  • 1 large zucchini, peeled and spiralized

 

  1. Cook your sausage by squeezing out the meat from the sack into a pan over medium heat. Chop the sausage up as it cooks like you would for cooking ground beef.
  2. Mix your vegetable stock and water in a pot. Add in the ginger, garlic, carrots and celery. Heat on a stove until the veggies get tender but not too soft.
  3. Add in your zucchini, sausage and mushrooms Cook for another minute, then turn off the heat.
  4. Allow the soup to cool until it is warm, not hot. Add in the miso and stir well.
  5. Pour in a bowl and enjoy!

Zoodles and Eggs

Who says you can’t have zucchini for breakfast? If you’re looking for a way to add some excitement to your mornings, zoodles are just the thing for you.

  • 1 zucchini, peeled
  • salt to taste
  • 2 teaspoons olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 garlic clove, crushed
  • 2 eggs
  • pepper to taste
  1. Salt zucchini generously in a coriander to draw out the moisture.
  2. In a preheated sauté pan, combine the olive oil, red pepper flakes and garlic. Heat until they start to sizzle – don’t let them brown.
  3. Rinse the zoodles and add them to the pan. Toss with the other ingredients for three to five minutes. Once cooked to your preference, move to the one side of the pan.
  4. Bring the eggs to the empty side of the pan. Scramble the eggs to your liking.
  5. When eggs are close to being done, mix with the zucchini noodles.
  6. Pour onto a plate and pair with fruit or avocado for a healthy and balanced breakfast.

Makes one serving.

Zoodles With Red Wine Sauce

Sometimes you just really want pasta. For when those cravings strike, this recipe will help satisfy your stomach.

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh basil, chopped
  • 5 pounds ground beef
  • 1 cup red wine
  • 28 ounces of tomato sauce
  • 2 yellow squash, peeled
  • 2 zucchini, peeled

 

  1. Put olive oil in a large pot and set heat to medium. Add onion and garlic. Sauté until onion is softened. Add in basil and sauté another minute
  2. Add beef and continue to sauté until beef is browned.
  3. Add tomato sauce, red wine, salt and pepper in the pot. Stir until everything is evenly combined.
  4. Bring sauce to boil. Once bubbling, turn the head to low. Let simmer for 45 minutes.
  5. Saute zucchini and squash noodles until slightly tender – about 5-7 minutes.

Makes four servings.

Zucchini is the perfect replacement for pasta. In addition to being a healthier option, it also complements many other foods. Zoodles are a great go-to choice whether you want soup, breakfast or pasta.

 

Ali Lawrence is a kombucha tea-sipping writer who focuses on healthy and sustainable living via her family blog Homey Improvements. She also writes about DIY projects, home tips and organic gardening. Ali was born and raised in Alaska and dabbles in marketing, Pilates, and is a princess for hire for kid’s parties. Find her on Twitter at @DIYfolks.

 

 

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