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I used to eat pasta by the pound. Now I eat enough zucchini to feed a small village.
Zoodles are zucchini squash in noodle form. It is made with a tool called a spiralizer.
There are a lot of these tools on the market that can do the job. I have been using the same cheap, inexpensive hand held spiralizer for two years. It works like a champ.
I grew up on spaghetti and meatballs. Now it's zoodles and birdballs.
One of the biggest issues with zoodles is that people tend to overcook them. I don't cook them at all.
Here are some helpful tips on zoodle life
1. Always season your zoodles. Salt and pepper or any other seasoning that you dig
2. After salting your zoodles let them sit on a plate with some paper towels. Zucchini has a lot of moisture. The salt will draw some of it out while you prepare the rest of your dish.
3. Treat these bad boys as you would treat pasta. Red sauce, alfredo, pesto ... whatever sauce you would use on pasta. You can use it on top of your zoodles.
4. I prepare my meal and add my zoodles to the sauce pan with whatever sauce I am serving them with at the final moments of cooking. Toss your zoodles in the hot pan and serve. No need to cook them at all. Think pasta "al dente" or firm to the bite.
Nobody likes soggy noodles
Served with seafood or birdballs, zoodles are great. You can enjoy a large portion of one of your favorite pasta dishes without the carbs.
Some times I even make a small portion of linguine and toss it in with my zoodles. Serious game changer