As someone who counts every calorie, this is an exciting discovery.
Having never been a huge fan of pasta I would veer from it to avoid the calories, but it also ruled out a pretty common and versatile side dish option for meals, especially when I’m cooking for people who enjoy pasta.
How am I making these curly noodles?
The zucchini noodle or zoodle craze isn’t new in general, but it’s new to me so it’s been fun. Spiralizing veggies can be done without a spiralizer or so I’ve heard, but I wanted to do it right and had a feeling I’d enjoy this, so I made sure to do my research and found a great spiralizer by Mueller on Amazon for under $30. There’s a lot of good ones out there it seems, but this is the only one I seen that works vertically which just seems common sensically easier given that gravity does a lot of the work.
My First Zoodled Dish
Salmon and zoodles in my homemade white sauce, a real homerun!
Fish and zoodles are an amazing combination – low in calories and very filling.
How much do I make?
Two medium zucchinis are about 4 cups of zoodles which was a moderate amount for a 2-adult meal. I think I’ll be going with 3 zucchinis next time just to be safe, though…we’re big eaters.
I cooked mine in a sauce pan with about 2 tsp of extra virgin olive oil and a little bit of pink himalayan salt for taste. I left them on a low heat for about 12-15 minutes, when they reached a soft, al dente pasta-y texture.
To top I used my white pasta sauce recipe (as featured in my pink pasta sauce post) and you would never know these were not carb-filled, glutenous noodles, they feel just the same and the topping completely masks any zucchini taste (not that there is much to begin with).
I served them with salmon filets seasoned with Creole and Crushed Red Pepper, which I also highly recommend.
Is there a cost difference?
Not really! Zucchini is usually sold by the pound at under a dollar. Three zucchinis aren’t even a pound usually so you can get a full serving for the same price as the $1 box of pasta minus the 400+ calories and carbs. Not to mention…so many vitamins in veggies.
Another Way to Prep
Tilapia and zoodles with black pepper and parmesan:
We enjoyed the first dish so much we had it the next day, too! I wanted to give it a shot without a thick, creamy sauce and yes, they were just as delicious with a lighter seasoning.
It was also a simple prep, same as the first recipe with 2 tsp of extra virgin olive oil in a sauce pan for 12-15 minutes, this time I did not peel the skin off and it was just as fabulous! Really it is just a matter of preference.
What else can you spiralize?
I’ve only tried zucchini and potato so far, which have been great successes, but I’ve also heard squash is wonderful and carrots are nice too, just trickier to spiralize since they are thinner. My new game plan is to hit the grocery store and look around at the offerings, eyeballing what will or won’t spiral well in my new gadget.
My next spiralizer conquest will be curly fries! I gave it a shot and it needs a few tweeks, so it will be posted once perfected for all to enjoy.
Be sure to share your spiralized goodness with #foodwinediy on social media.