Scroll down to watch the video!
I need to know how many of you guys have already tried zoodles? I know they’ve been around for a while now, but this summer was my first time experimenting with them and I quickly fell in love.
The reason why so many people love their zoodles is because they are just that good! Zucchini has a surprising ability to take on the shape and texture of pasta and really holds up to a lot of different types of sauces and preparations (which I will be sharing soon).
And they happen to have a stellar nutritional profile (not hard to believe considering they are simply made form zucchini). They’re a gluten-free, low carb, low calorie, nutrient dense alternative to pasta, so really what’s not to love?
There are several different tools you can use for making zoodles, but after experimenting with a few of them, my favorite is the Veggetti. It’s small, easy to use, and makes great zoodles.
If you want to learn more about making zoodles and my 2 go-to ways for preparing them, be sure to watch the video below. And be sure to come back later in the week, because I will be posting another video sharing 3 of my favorite zoodle recipes!
This is the tool I am using in the video:
THE VEGGETTI: https://amzn.to/1ND9iJE
- 1 zucchini
- 1 tsp.extra virgin olive oil
- 1 clove chopped garlic
- Salt and pepper
- Heat olive oil in a medium non-stick saute pan and then add in garlic and saute for 30 seconds.
- Add in noodles along with some salt and pepper and cook for 3-5 minutes ro until your noodles are tender. Enjoy!!
- *I love to top my noodles with red pepper flakes and parmesan cheese.