Move over spaghetti squash, there’s a whole new pasta-shaped veggie on the market. Actually, there’s an array of new options thanks to a small, affordable kitchen appliance called the spiralizer.
The spiralizer can take just about any vegetable ― our favorite option is zucchini ― and turn it into noodles for a healthier alternative to pasta. Zucchini noodles are not only a great way to use up the overwhelming supply of summer squash, but they’re also delicious.
The zucchini’s subtle flavor makes zoodles a perfect stand-in for pasta. (Bonus: eating a plate of them gets you closer to satisfying your daily requirement of veggies.) Some zoodle recipes call for sautéing the zoodles, while others blanche them or leave them uncooked. Just make sure that you eat the raw noodles quickly, before they begin to sweat and fill your bowl with zucchini water.
Now get to it with these recipes below.
Get the Garlic Soba and Zucchini Noodles recipe from Naturally Ella
Get the Zucchini Noodles with Turkey Marinara Sauce recipe from White On Rice Couple
Get the Firey Szechuan Peanut and Chili Zucchini Noodles recipe from Half Baked Harvest
Get the Healthy Chicken Pho with Zucchini Noodles recipe from The Healthy Maven
Get the Zucchini Spaghetti With Easy Lentil Marinara recipe from In Sonnets Kitchen
Get the Zucchini Pad Thai Noodles recipe from White On Rice Couple
Get the Cheesy Baked Zucchini Noodle Casserole recipe from Simply Recipes
Get the Harissa Zucchini Spaghetti Skillet With Kale, Chickpeas And Poached Eggs recipe from Inspiralized
Get the Carrot Pasta With Creamy Zesty Garlic Sauce from Tales Of A Kitchen
Get the Zucchini Noodles with Pesto recipe from Two Peas and their Pod
Get the Zucchini Pasta With Creamy Avocado Sauce And Shrimps recipe from Not Enough Cinnamon
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