Oodles of Zoodles, A Vegan Delight

A Zoodle?!Screen Shot 2014-04-30 at 12.32.47 AM This new word (that I learned from Amber, an awesome GF blogger) is exactly what it sounds like: a noodle made out of zucchini. And, quite frankly, I love them! 

I still remember my first Zoodle like it was yesterday. Well, technically, it was only a month ago when I was skiing and riding out west. I ordered the Zucchini Pappardelle at Zach’s Cabin in Beaver Creek, and labelled the post a “most filling gluten free & vegan meal.” Apparently lots of people are seeking substantial vegan meals because all of a sudden Google searches began sending individuals to my blog post. Unfortunately, they didn’t find a recipe, until now!

When I first told my roommate about the zoodles, she asked “how long do they need to boil?” But much to her surprise (and mine), you simply cook them on the stovetop! It takes under five minutes, which is much faster than the time it takes to simply boil the water for a traditional pasta dish.

So while zoodles are intended to be a pasta-substitute for Celiacs, we already have some great tasting alternatives. Shout out to Schär for being my favorite! Instead, zoodles are a great way for anyone to freshen up a classic dish. Unlike traditional pasta dishes, zoodles don’t weigh down your stomach. After this entrée, you feel light on your feet, giving yourself the opportunity to enjoy all the sauces and seasonings on top!

With the summer harvest right around the corner, why not give zoodles a try? Be sure to let me know what you would put on your zoodles, so I can test it out as well. 🙂

Oodles of Zoodles

Allergens: Celiac friendly and free of the Top 8.

Ingredients

  • Zucchini (2 to 3 per serving)
  • Olive Oil
  • Salt
  • Pepper

Procedure

  1. Wash and chop the ends off of your zucchinis.

    Cut closer to the end than shown this picture!

    Cut closer to the end than shown this picture!

  2. Peel the zucchinis. IMG_8435
  3. Slice your zucchini! While this works with a Julienne Peeler, there are many devices that could help you cut your zucchini more efficiently! I used a Spiral Vegetable Cutter that I bought with gift cards from my aunt. Thanks Aunt Kate! Or, you could use a mandolin cutter to get more of the pappardelle feel.

    There are 3 settings, but we like the widest noodles the best!

  4. Place a DROP of olive oil on a pan over medium-high heat, and only a drop! (This step could even be optional).
  5. Add in the sliced zucchini to the pan and cook for 3-5 minutes (per serving), stirring consistently.  Add a dash of salt and pepper to taste. Your zoodles are ready when they are no longer hard when you bite into them, but they have not lost their shape yet either!IMG_8444
  6. Place in a strainer (especially if you accidentally used more than a DROP of olive oil). Add sauce and other toppings. Mushrooms are a delicious addition! Serve warm and enjoy. IMG_8384

Tips and Tricks

  • Smaller and younger zucchinis tend to be the most flavorful!

I learned all about zoodles from Amber, so be sure to check out her post. It even includes a video of the Spiralizer (aka: Spiral Vegetable Slicer). But… I’m not a Vegan While zoodles are great for vegans, they’re also fantastic if you’re not a vegan.  I made these for my mom for the first time today and accompanied them with meatballs! (Note: My mom doesn’t have Celiac Disease and she still loved this dish). IMG_8451 In fact, these meatballs are from the gluten free, dairy free, and egg free meatball recipe I posted a couple weeks back.  It’s amazing how well they freeze in individual portions (the ultimate Celiac survival trick)!

The More Traditional Zoodle

The More Traditional Zoodle

So whether you’re a vegan (or not), gluten free (or not), be sure to try some Zoodles as they’re a nice break from a traditional pasta dish. Until next time, Happy Cooking!

5 Comments

    • Kaila511 May 3, 2014
  1. Peg May 1, 2014
  2. Kaila511 May 1, 2014

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