Friday, January 21, 2011


Okay, so I just made up that word right now. Zoodles = zucchini noodles. I found the idea for this on one of the many food blogs I visit (unfortunately I don't remember which one). The original idea calls for the use of a spiralizer, but since I don't have one I used a potato peeler. 
I think I'm in love with zoodles. Whole wheat pasta? Not planning on buying more of that any time soon. If you like zucchini, and want to get more vegetables into your day, I think you'll like this dish.

2 medium sized zucchini zucchini
evoo or whatever oil you use to saute veggies
your favorite sauce (I used tomato alfredo)
small purple onion
any other veggies you want to add to your sauce

Wash and peel the skin off the zucchini. Then, start peeling long flat strips of the zucchini to make noodles. Once you start seeing the seeds, stop peeling. You can use the leftover zucchini for later (I diced it up and added it to the sauce). Set noodles aside.

To make the sauce, dice the onion and saute in a bit of evoo. 
Then, add in diced zucchini (plus whatever veggies you want to add).
Saute for a bit then add in cottage cheese (you don't have to add this but I did because I needed the protein and also because it gives it a nice cheesy taste). 
Cook until the cottage cheese sort of disintegrates and gets saucy. Then, add in your favorite sauce. 
I love tomato alfredo sauce! 
While the sauce is cooking, take the noodles and lightly saute them in some evoo so they will be soft and not raw. 
Once those are done, pour the sauce over them and enjoy! 

1 comment:

  1. I never thought about using zuchinni instead of pasta. What a great alternative. Thanks for sharing.


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