When making Zoodles I use one medium zucchini per person who will be eating. If you are looking for AMAZING Sauces to put on your Zoodles check these out! If you are wanting to keep things low carb, also try making some Chaffle Garlic Bread. When we have zoodles for dinner I like to serve them with a salad as well. My favorite way to enjoy Zoodles is some butter, cheese, and a few red pepper flakes, however any thing you put on normal flour pasta will work on your Zoodles! With your favorite sauce or just some butter. You serve zoodles just like you would flour pasta. It creates a fun shape that reminds the kids of noodles and the eat them up! They have fancy ones like this one that would be good if you going to be using it a lot. This is the Zoodle spiralizer I use in my kitchen, it works perfect for my needs. You do not need to buy a super fancy spiralizer. Looking for more Zoodle recipes? Check these out! Zoodles are noodles that are make with a spiralizer turning a zucchini into noodles! You can ditch the wheat noodles and make noodles with zucchini and still enjoy your favorite pasta sauce with a healthy low carb noodle! Love Zucchini? Check out these other amazing zucchini recipes! I first shared how to make zucchini noodles a few years ago, but got the chance to take some better (and amazing photos) and I am updating this post. I have been making zucchini noodles for years. My solution, Zucchini Noodles, also known as Zoodles. In moderation pasta is fine but having it too much is not healthy. As much as we love pasta I know that eating pasta all the time is not a healthy choice. My kids would eat noodles and pasta every single night for dinner if I let them. This is the best way to make zoodles and it is super easy to do! Once you learn how to make zucchini noodles you will be on your way to enjoying tasty low carb noodles!Ĭooking zucchini noodles so they are not soggy is something many people struggle with, but I have the best way to cook zucchini noodles for you too! You end up with the perfect not soggy, full of flavor zoodle that is perfect for using with every pasta sauce you would want to! Low Carb Zucchini Noodles If you’ve got any leftovers, you can store them in the fridge for up to a week or in the freezer for a few months.Making zoodles, aka zucchini noodles is a super simple way to have a healthy low carb pasta alternative. If you want to make this dish vegetarian-friendly, eliminate the crispy bacon and substitute 1/3 cup olive oil or avocado oil in place of the bacon grease needed before roasting the zoodles.
Serve immediately with your favorite roasted meats or seafood. Top the roasted zoodles with a shower of chopped parsley, chives, and crispy bacon bits. Squirt on the juice from one lime and season to taste with salt and pepper. Watch your veggies like a hawk in the last 10 minutes to ensure that the onions and sweet potatoes don’t burn! The zoodles are done when the veggies are tender and have crispy bits all over. Place the tray of veggies into the oven and roast for a total of 35 to 45 minutes, stirring the veggies every 10-15 minutes to make sure they cook evenly. (See Chef’s Notes for a vegetarian version.) Toss the vegetable noodles with 1½ teaspoons kosher salt and the reserved bacon drippings. When the bacon bits are crunchy, use a slotted spoon to transfer them onto a paper towel-lined plate. If the strands are too long, use a pair of kitchen shears to cut the zoodles into more manageable lengths. Place the veggie noodles on a rimmed baking sheet. To ensure success, make sure you’ve got thick vegetables (at least 1½ inches in diameter) and make sure the ends are sliced smoothly and evenly. While the bacon is turning into crunchy porky bits, spiralize the sweet potatoes, carrots, and onion. Cook, stirring occasionally until all the fat is rendered and the bacon is crispy, about 15 minutes. While the oven is heating up, toss the bacon bits into a large skillet and heat to medium. Preheat oven to 400☏ on convection mode (or 425☏ on regular mode), with the rack in the middle position.
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