How to make zoodles – 10 delicious recipes with zucchini noodles

It seems like leading a healthy lifestyle has become a trend recently. Lots of people seem to try their hardest to eat balanced meals, or follow certain diets. Others are going vegetarian or vegan and completely swear off lots of foods. On the other hand, some people seem to be against the lifestyle and are quite judgmental. The question everyone seems to be asking is “What do you even eat?” Well, today, we are going to follow one specific trend that seems to be on the rise – zucchini noodles. They can be included in meals for vegetarians and vegans alike. They can be a part of a keto diet, as well as a balanced meal. So, what makes them so special? In this article we are going to show you how to make zoodles. Moreover, we are going to share 10 recipes you can try.

How to make zoodles in 4 different ways

1. With a spiralizer

This is the easiest, most common way. Spiralizers are handy when it comes to making spaghetti-like things. You can use them for pasta, zucchini, sweet potatoes and pretty much every vegetable you can turn into spaghetti. However, they require a bit of a money investment, as well as enough space in the kitchen.

How to spiralize zucchini

2. Handheld spiralizer

These are less expensive than an electrical one and take up less space. You need to keep in mind, however, that they are much smaller, therefore the vegetable needs to be medium. Large vegetables will be hard to manage.

How to make zoodles with a handheld spiralizer

3. Julienne peeler

This is a tool you probably already have at home. If you are not making zucchini noodles every day, then a julienne peeler can be used. However, you need to keep in mind that the zucchini strands will not be in the shape of a spiral.

Use a julienne peeler to turn zucchini into zoodles

4. A mandoline

Mandolines are a tool, which everyone should have at home, in my opinion. They are super handy and multifunctional and you can use them for a lot of different things. What’s more, you can use them to create lasagna noodles out of the zucchini by cutting them in very thin slices.

Use a mandoline to create lasagna noodles

Asian zoodles bowl

Ingredients:

For the noodles:

• 3 medium zucchini squash
• 3 medium yellow summer squash
• 1tbsp sesame oil

For the sauce:

• 2-3tbsp maple syrup
• 1/4 cup coconut aminos
• 1/4 cup balsamic vinegar
• hot sauce to taste
• 1/4 cup cold water
• 1tbsp arrowroot flour

For the topping:

• 2tbsp black sesame seeds
• 1/4 cup chopped green onions
• 1/4 cup minced cilantro leaves
• poached egg

Delicious recipe to satisfy your taste buds

Instructions:

1. Spiralize the noodles.
2. Fry the noodles with 1tbsp sesame oil for about 3-4 minutes and set aside.
3. To prepare the sauce in a small sauce pan, over medium heat, mix the balsamic vinegar, maple syrup, coconut aminos and hot sauce.
4. Mix the flour with the water in a small cup.
5. Bring the sauce to a simmer and stir in the water with flour and keep stirring until it thickens.
6. Pour over the zoodles.
7. Top with sesame seeds, cilantro, onions and the poached egg.

Voila!

Chicken, spinach and parmesan zoodles

Ingredients:

• 3 boneless skinless chicken breasts
• 4tbsp avocado oil
• 1tsp garlic powder
• 1tsp dried basil
• salt and pepper
• 1tsp dried parsley
• 1tsp dried thyme
• 3 large zucchini
• 1tsp dried rosemary
• 2 cloves garlic, minced
• 4 cups baby spinach
• 1/4 cup shredded parmesan cheese

Delicious healthy meal

Instructions:

1. Preheat the oven to 200 degrees.
2. Coat both sides of the chicken breasts with 2tbsp avocado oil and place in a baking dish. Sprinkle them with the dried herbs, garlic, salt and pepper on both sides and cook for 20-30 minutes. After it is cooked, dice it up.
3. In a pan, heat 2tbsp avocado oil, add the minced garlic and stir for 30 seconds, then add the baby spinach and stir for about 3-4 minutes.
4. Add the zucchini and diced chicken and stir everything together for 1-2 minutes.
5. Top with fresh parmesan and cracked black pepper.

Chicken parmesan zoodles

Ingredients:

• 1/4 cup breadcrumbs
• 1tsp dried Italian herbs
• 1/4 cup panko bread crumbs
• 1/4 cup parmesan cheese
• salt and pepper
• 2tbsp oil
• 4 chicken breasts
• 1 1/2 cups tomato sauce
• 4 slices fresh mozzarella cheese
• 2 zucchinis

Instructions:

1. Preheat the oven to 200 degrees.
2. In a plate mix the Italian herbs, salt and pepper. Cover the chicken in the mix, so it covers the entire surface.
3. Heat oil in a skillet and fry the chicken for about 3-4 minutes on each side.
4. Transfer the skillet to the oven and bake for 5-10 minutes. Add the sauce and place a slice of mozzarella on top of each piece of chicken. Bake until the cheese has melted.
5. Spiralize the zucchini and place them in a plate, then place the chicken with mozzarella on top.
6. Top with parmesan and parsley.

Zoodles with vegan lemon cream sauce

Ingredients:

• 1/2 cup raw cashews, soaked at least 2 hours
• 1/3 cup nutritional yeast
• 2 garlic cloves
• 3tbsp fresh lemon juice
• 1/4tsp smoked paprika
• 1/4tsp nutmeg
• 1tsp miso paste
• 1tsp tahini
• 1/4tsp sea salt
• 1/4tsp pepper
• 1/3 cup – 1/2 cup filtered water
• 3-4 medium zucchinis

Instructions:

1. Blend all the ingredients together, starting with 1/3 cup of water. Blend until creamy, adding water 1tbsp at a time.
2. Spiralize the zucchini.
3. Pour the sauce over them and mix well.
4. Top with cracked pepper, chilli flakes and herbs

Avocado pesto zucchini noodles

Ingredients:

• 3 medium zucchini
• 1 avocado
• 1/2tbsp olive oil
• 1 cup basil leaves
• 1tbsp miso
• 3tbsp fresh lemon juice
• 1 garlic clove
• 1 cup cherry tomatoes, sliced
• salt and pepper
• 1tbsp nutritional yeast

Instructions:

1. Blend the avocado, basil, miso, oilve oil, lemon juice, garlic, yeast and salt and pepper together.
2. Spiralize the noodles.
3. In a bowl mix the noodles with the avocado pesto and cherry tomatoes.

Taco zoodles

Ingredients:

• 1 pound lean ground turkey
• 1 can tomato sauce
• 2tbsp tomato paste
• 2tbsp chilli powder
• 1tsp onion powder
• 2tbsp cumin
• 1tsp garlic powder
• 1/4tsp paprika
• 1/8tsp cayenne
• 1/4tsp salt
• 1/4tsp pepper
• 1 can black beans
• 1 cup fresh corn kernels
• 4 small zucchini
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes, halved
• green onions or chives
• 1 avocado, sliced
• cheddar cheese for garnish

Instructions:

1. Spiralize the noodles.
2. Heat a skillet and add the ground turkey. Cook for about 3-4 minutes.
3. Add the tomato sauce, tomato paste, chilli powder, cumin, onion and garlic powder, paprika, cayenne, salt and pepper and stir well. Cook for about 2-3 minutes.
4. Add the black beans, corn, cheddar cheese and cherry tomatoes. Cook for 2 minutes.
5. Add the zucchini noodles and cook for 5 minutes, stirring every 2 minutes.
6. Top with sliced avocado and sprinkle with green onions and cheddar.

Zucchini noodles casserole with tuna

Ingredients:

• 3-4 large zucchini
• 12oz canned tuna
• 4oz of diced green chiles
• 1/2 cup mayo with olive oil
• 2tbsp chopped chives
• 1/2tsp salt
• 1tbsp organic mustard
• 1/4tsp garlic powder
• 1/4tsp black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1tbsp olive oil
• 2tbsp coconut flour
• 1/2 cup coconut milk
• 1/2tsp chili pepper
• parsley to garnish

Instructions:

1. Preheat the oven to 180 degrees.
2. Spiralize the zucchini
3. In a bowl combine the tuna, mayo, green chiles, chives, mustard, pepper and garlic powder.
4. Oil a skillet, add the onion and celery and cook for about 6 minutes, then add the coconut flour and milk and stir together well. Add the zucchini noodles and toss all together. Cook for 1-2 minutes.
5. Transfer the zoodles to a bowl and mix with the tuna mix.
6. Transfer to a 9 x 13 casserole dish and bake for 15-20 minutes.
7. Top with parsley, chives and chili flakes.

Lasagna with zucchini noodles

Ingredients:

• 16oz ground beef
• 1 cup marinara sauce
• 1 large zucchini
• 10oz ricotta cheese
• 4oz mozzarella cheese, shredded

Instructions:

1. Preheat the oven to 180 degrees.
2. Spiralize the noodles.
3. In a pan cook the ground beef and add in the marinara sauce. Season with salt and pepper.
4. Into a casserole dish layer: meat, zucchini, ricotta, repeat the layers and top with mozzarella.
5. Cover with foil and bake for 30 minutes.

Zoodles pizza

Ingredients:

• 4-5 zucchini
• veggies of your choice, diced
• fresh basil and parsley
• 2 beaten eggs
• 2 garlic cloves, minced
• 1/2 onion
• grated parmesan cheese
• 1 cup shredded mozzarella cheese
• olive oil
• salt and pepper

Instructions:

1. Spiralize the noodles.
2. In a bowl, mix the zoodles with the eggs, cheese, mozzarella, herbs and cooked vegetables.
3. Oil a 12-inch skillet and saute the onion and garlic, then add the zoodles mix and cook until browned.
4. Transfer to the oven and bake until the cheese has melted.

Zoodles with lemon garlic shrimp

Ingredients:

• 4 zucchini
• 1.5lb shrimp, peeled and deveined
• 2tbsp olive oil
• 4 garlic cloves, chopped
• 2tbsp butter
• 1 lemon, juice and zest
• 1/4 cup white wine
• 1/4 cup chopped parsley
• pinch of red pepper flakes
• salt and pepper

Instructions:

1. Spiralize the noodles.
2. Heat oil in a pan, add the shrimp and sprinkle with salt and pepper. Cook for 1 minute.
3. Add the garlic, stir and cook for another minute. Transfer the shrimp to a plate.
4. In the same pan add the butter, lemon juice and zest, red pepper flakes and white wine. Simmer for 2-3- minutes while stirring.
5. Add the parsley, then add the zoodles and toss for 30 seconds. Finally add the shrimp and stir for another minute.

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