Wednesday, August 2, 2017

My Favorite Zoodles Recipe

Zoodles, y’all. 

I’m new to the Zoodles craze. I have a thing about squash. I don’t know if its the soapy taste or spongy, weird texture, but that’s generally a big N O from me. 

So I had this stinkin’ Veggie strip maker from Pampered Chef that’s been collecting dust for a year. Or more. So one night, after seeing about a dozen friends go bananas over these stringy little things, I did it. I made Spaghetti with little strips of zucchini (or Zoodles, if you will). And LET ME TELL YOU, my friends. Worth. the. hype. My slightly veggie-phobic husband approves. So that’s a major win. 

So after my initial shock of falling in love with a vegetable wore off, I decided it was time to branch out, and mix it up with my all time favorite thing. Avocado Pesto. 

That’s right. It’s amazing. And you’ll agree once you try it. 

Major pluses include: it’s gluten free, low carb, and vegan. And picky husband approved. Yum. 

So, the moment you’ve all been waiting for. Here it is. 

And for those of you newbies (like myself) who thought it was hard to cook Zoodles, here is the basic recipe I used to heat them.  

Also, you don't have to have a veggie strip maker, but if you want one, here's the link for the one I have, and here's the link for the spiralizer from Target!


2 Avocados (ripe)
1/2 cup Fresh Basil
1 cup tomatoes (i prefer cherry tomatoes sliced in half)
2-3 cloves of Garlic 
Juice off 1/2 Lemon 
1/3 Cup Olive Oil 
Salt and Pepper to taste 

2 large or 3 medium Zucchini 

[Serves 4]


1. Combine avocado, basil, and lemon juice in a blender or food processor. Add Salt and Pepper. Add oil in a slow stream until emulsified. 

2. Heat olive oil in a skillet over medium heat; stir in zucchini and cook for 1 minute. 

3. Combine sauce with noodles. Sprinkle with sliced tomato. Serve hot. 

It’s so easy. It takes less time to make than it took me to type all of that. 



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