Zoodles. Have you heard of them? If you are at all immersed in the “foodie” world, or have perhaps found yourself in need of a pasta alternative then I’m sure you’ve heard of them. For those that don’t know, zoodles are basically noodles made out of zucchini. All you have to do is spiralize a zucchini, saute it (or eat it raw if you prefer), spice it up and it’s ready to eat. It’s an easy low-carb, gluten-free pasta alternative.
I have been eating a lot of zoodles this summer – it is my favorite way to eat zuchinni. I have tried many zoodle variations but have a go-to seasoning that I like best. So today I’m going to share my recipe for Spiced Sesame Zoodles.
Before I get started, let’s talk spiralizers. After all, you can’t make zoodles without a spiralizer. Here are the two I own and recommend:
The Zoodle Slicer is great if you are just interested in spiralizing zucchini (or perhaps carrots or parsnips), but good luck with any other veggies. This device is simple and only works with vegetables of a certain shape. You have to twist the vegetable into the blade to make noodles, which can be quite the task. However, it works SO well for zucchini and is a great price if that is all you’re looking for.
The Paderno spiralizer can spiralize all sorts of vegetables and fruits and has different blades so that you can create different shapes/different sized noodles. I love using this one for beets, carrots and sweet potatoes (been meaning to try winter squash as well). It requires a little more clean up than the Zoodle Chef, but it’s more complex setup lets you do so much more – and it’s not at all complicated to use. All you have to do is insert the blade you want to use, pop your vegetable on and turn the handle. This device is a little more expensive, but worth the price if you want to make more than zoodles.
Now for the recipe: Spiced Sesame Zoodles. Note: not every photo in this post uses these exact ingredients. I wanted to include a variety of zoodle pictures so that you can get an idea for other vegetables/toppings to add to your zoodle plate. The photo below uses this exact recipe.
This recipe serves 1
There are many vegetables that compliment zoodles. Some of my favorites: broccoli, bell peppers, sauteed kale, onion, sugar snap peas, steamed green beans, brussels sprouts, cabbage, carrots. I also enjoy adding a source of protein such as: soft boiled eggs, chicken, beef, veggie burgers.
Although the variety of vegetables I add changes, I nearly always keep the same seasonings. Sauteeing zoodles in avocado oil, coconut aminos and the spices in this recipe create a delicious flavor profile that I just cannot get enough of.