If you need a healthier, grain-free alternative to standard pasta, you can use zucchini noodles. Pesto zoodles taste great and are quick and easy to make.
First things first: zoodles = zucchini cut in the shape of noodles. I first tried zoodles a couple years ago when the Paleo diet was all the rage. I have a couple friends who are Paleo eaters and I have to admit, I was fascinated by the idea of a healthy alternative to pasta. At first, I mixed in zoodles with my spaghetti noodles. I’m happy to say I’ve graduated being able to eat an entire plate of zoodles in lieu of pasta.
I keep the peel on my zoodles. It adds extra fiber, plus it gives your zoodles more bite creating a noodle-like texture, and its pretty. There are lots of different ways to cut zoodles. You can use a mandolin, a julienne slicer, or just a sharp knife if you’re talented. I recently bought a spiral cutter and it was worth every penny. It turns your zoodles into these perfectly uniform 2 foot long pieces. The longer the zoodle, the more fun it is to eat. I don’t cook my zoodles, I just toss in pesto or spaghetti sauce, throw on a couple of meatballs if I have them, and enjoy.
- basil pesto click for recipe
- small to medium sized zucchinis
- Use preferred cutting device to cut zucchini into zoodles. Options include spiral cutter (available at Bed Bath & Beyond, Amazon, Williams Sonoma, etc.), the grater blade on your food processor, a hand grater, or a hand julienne slicer.
- In large enough bowl, toss raw zoodles with pesto sauce. Serve at room temperature or heat in sauce pan over low heat to serve warm. Serve with grated parmesan or top with meatballs, if desired.