Let’s talk Zoodles.
The zucchini noodle takeover is all over social media lately. I’ve seen several takes on the “Zoodle” and couldn’t wait to get my hands on a spiral slicer and try the healthy alternative on spaghetti immediately! Anything that lays off the carbs but mimics a comfort food favorite is always up my alley. Eating out as much as I do, I love offsetting that gluttony with healthy meals at home, and I love looking at blogs like http://www.benchrestgallery.com/ to get inspiration of what to cook. Sometimes though, I just see something that grabs me – especially a home-cooked creation as unique and as easy as this. Don’t you feel like you’ll just LOSE ? YOUR ? MIND sometimes if you have to look at another grilled chicken breast?! The struggle is real.
![Ingredient Prep (don't forget your glass of wine!)](https://1700bf.p3cdn1.secureserver.net/wp-content/uploads/2015/02/Zoodles2.jpeg)
Ingredient Prep (don’t forget your glass of wine)
Since it was my first time trying zoodles, I chose to hunt for an appealing recipe instead of making up my own and found this amazing Zoodle and Kale Pesto recipe on As Easy as Apple Pie. I loved that it utilized an uber nutrient-dense kale pesto instead of a tomato-based sauce and was super easy to follow. If you’re not a pesto fan, you can simply replace the pesto with a classic tomato sauce or light alfredo. The pesto version was a huge success though and my group of four devoured it. No one was missing the heavy, starchy pasta we usually see in a dish like this. Transforming zucchini into noodles was as easy – and tasty!- as any pasta dish.
Here’s how I went from zucchini to zoodle in under 10 minutes:
The spiral slicer has two sides; a finer slice and a thicker one. I experimented with both but ended up preferring the thinner slice. It produced a much more spaghetti-like texture. Make sure you wash your zucchini first but DO keep the skin on, that’s where the majority of nutrients are!
![Sautêe the Zoodles](https://1700bf.p3cdn1.secureserver.net/wp-content/uploads/2015/02/Zoodles4.jpeg)
Sautêe the Zoodles
Sautée and season the zoodles briefly (no more than 4 minutes) in good olive oil. This is your opportunity to impart some nice flavor! You could go with cumin, red pepper flakes, garlic powder, etc. I opted for a healthy hand of koshler salt, fresh-cracked pepper and chili powder. Don’t be shy with the seasoning, the zucchini desperately needs it.
![Add some edamame](https://1700bf.p3cdn1.secureserver.net/wp-content/uploads/2015/02/Zoodles5.jpeg)
Add some edamame or your favorite veg
Toss in the edamame to add a bit of bite and texture. These should be pre-thawed and will only need a minute or two to come up to temperature. Be sure not to over-cook your zoodles. A fun sub here might be asparagus tips, cherry tomatoes or English peas. Play with your add-ons!
Now you’re ready to plate. Add your kale pesto and a pretty bowl for maximum zoodle presentation loveliness.
![Plated Zoodles](https://1700bf.p3cdn1.secureserver.net/wp-content/uploads/2015/02/Zoodles1.jpeg)
Plated Zoodles
Grab your favorite vino and enjoy!
Pro wine tip: I paired these zoodles with a gorgeous French Bordeaux (why not?) from Kermit Lynch. Try their Château Belles-Graves for something bright, mineraly and lush with a velvety texture and very fine tannins. It offsets the pesto like a boss.