This time of year, when zucchini and yellow squash are plentiful, we make lots of zoodles in our household. Although a zoodle is technically a zucchini noodle, I tend to use the term “zoodle” as a catch-all for any summer squash noodle.
If you haven’t tried zoodles, you may be surprised how tasty this gluten-free pasta stand-in is. They’re easy to make using a spiralizer, or you can buy them pre-packaged at the grocery store. Personally, I think the spiralizer is the way to go because you get a lot more bang for your buck and can spiralize all kinds of veggies, like carrots, sweet potatoes, and beets, for use in other recipes.
Why choose zoodles over noodles?
Most of us eat too many refined, simple carbs, including sugars and refined grains that have been stripped of all their bran, fiber, and nutrients. Not only do simple carbs spike our blood sugar levels, but they also help feed the unhealthy bacteria in our guts.
Summer squashes are nutrient-dense, low-carb, and high in soluble fiber. And it’s that soluble fiber that helps feed our beneficial gut bacteria! Although most of us know we should eat more fruits and vegetables, very few of us consume enough daily.
So next time you’re thinking of fixing pasta, consider zoodles instead. Your gut will thank you.
How to make zoodles?
- Wash zucchini and/or summer squash. I use about 6 medium-sized squash for our family of 4.
- Slice off the ends of the zucchini and/or squash.
- Place zoodles in a colander and lightly salt. Let sit in sink for 30 minutes, tossing occasionally.
- Squeeze excess water from zoodles.
- Sauté for 2-3 minutes in 1-2 Tbsp of olive oil and a little minced garlic, if desired.
Serve zoodles as a side, or do as our family does. Top zoodles with baked turkey meatballs and marinara then add some roasted broccoli and cauliflower for a veggie-packed, powerhouse meal.