The word zoodles sounds kind of cute and is a neologism for zucchini and noodles (in English noodles). But anyone who now thinks of conventional pasta with zucchini flavor is wrong.
With Zoodles, the healthy vegetables are used directly as a substitute for dough and processed into long spaghetti with the help of a spiral cutter. The new-fangled pasta comes in very handy for the long-lasting trend toward low-carbohydrate nutrition, because Zoodles hardly contain any carbohydrates. 100 grams of zucchini bring it to just 2.2 grams. And the calorie balance of zucchini is also convincing: 19 kcal per 100 grams. The fat content is also less than one percent. Small amounts, make it possible that you don’t have to pay attention to the amount with Zoodles but can stuff your stomach to your heart’s content.
The pasta is ideal for people with gluten intolerance, as it is completely gluten-free. While conventional pasta can also contain egg, zoodles are made from 100 percent zucchini and are therefore ideal for vegans.
How Zoodles are made
Making zoodles really isn’t difficult. All you need is a spiral cutter. With this, you can make zoodles from normal zucchini in no time at all. If you use a cylindrical cutter, make sure that the courgettes are not too large in diameter. It is better to use smaller specimens, these fit into the spiral cutter without any problems. With vegetable cutters, in which the vegetables are clamped, the size of the zucchini does not matter.
Zucchini can also be turned into pasta with a conventional potato peeler. First-quarter the courgettes lengthways and then use the peeler to cut the quarters into wide strips. The zoodles are more reminiscent of wide ribbon noodles than spaghetti.
Those in a hurry and raw foodists can eat zoodles raw and just drizzle them with sauce. If you like the noodles a little softer, you can either soak them briefly in hot water or boil them in salted water for a minute. Drain zoodles well after cooking or soaking.
Zoodles: what about it?
You can eat any sauce with zoodles that you would eat with regular pasta. From all arrabbiata to mushroom sauce, Bolognese, or homemade pesto, everything is allowed. But beware! If you rely on particularly greasy sauces and lots of cheese, you can quickly recoup the saved calories from the pasta.
We have put together four super delicious and creative sauces for zoodles for you here.
