Don’t tell me you haven’t tried Zoodles! Zoodles are zucchini noodles. Really they can be any kind of spiralized vegetable. They are a great alternative to pasta and we thought we better give them a try. Now I know, we have been down the road of trying vegetable alternatives to carbs before, and it doesn’t always work out; remember substituting cauliflower for mashed potatoes...That being said this is a winner. To prove it, we searched the internet for a few great recipes.
Shrimp and Zucchini Noodles in a Parmesan Pesto Cream Sauce
*For extra garlic flavor, add some minced garlic to your shrimp while sautéing. This can be done in addition to or in place of the garlic powder!*
- Wash and slice the ends off your squash.
- Using a spiralizer or a veggie peeler, slice your zucchini into noodles and set aside.
- Bring a nonstick pan or skillet to medium heat and melt your butter.
- Add flour and stir constantly to form a smooth paste.
- Next add room temperature milk (warm it if needed) and continue stirring until mixture is smooth and begins to thicken.
- Sprinkle in Parmesan cheese and stir, then add your pesto.
- Reduce heat to lowest setting and allow sauce to stay warm while you cook your shrimp.
- Bring a pan or skillet to medium heat and add a drizzle of olive oil (or use butter if you prefer!) and your shrimp.
- Season with garlic powder, paprika, sea salt and pepper and cook on each side for about 2 minutes until shrimp curl and turn a pinkish-orange and opaque. The saute time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes!
- Add the noodles to your shrimp and stir, giving the zucchini noodles a chance to soften slightly. They're best al-dente, slightly tender with an nice bite to them.
- Pour your sauce over the mixture and serve.
- Top with freshly grated Parmesan cheese and your choice of extras from the list above
Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes
- 1 lb (about 2 medium) zucchini squash
- 1 lb (about 2 medium) yellow squash
- 1 15 oz can diced tomatoes, drained
- 1 cup artichoke hearts, diced
- 1 cup black olives, drained and sliced
- 1 cup crumbled feta cheese
- Salt and pepper to taste
- 1 cup rotisserie chicken or turkey (optional to add more protein)
- Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles.
- Bring about 5 cups of water to a boil in a medium sauce pan.
- Once the water is boiling, add the zucchini noodles and boil for 3 minutes.
- Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you don't.)
- Add zoodles and all remaining ingredients to a medium bowl and toss to combine.
- Serve immediately.
French Onion Zoodle Bake
- 2 1/2 cups zucchini noodles (or two medium sized zucchinis)
- 1 small yellow onion, sliced thinly
- 1 tsp granulated sugar
- 1 tsp fresh thyme, chopped (+ more for garnish)
- 2 tbsp unsalted butter
- 1/4 cup beef broth
- 2 tsp Worcestershire sauce
- 1 cup fontina cheese, grated
- salt and pepper to taste
- Preheat oven to 400 degrees.
- In a skillet preheated to medium heat, melt butter.
- Place onion into skillet and cook for a few minutes.
- Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes.
- Add beef broth and cook until onions are golden brown about 12 minutes. Make sure to stir occasionally to keep the onions from burning.
- Next, spray an 5 X 8 baking dish with non-stick cooking spray.
- In a large bowl combine zucchini noodles and French onion mixture.
- Pour the French onion zoodle mixture into the dish and garnish top with Fontina cheese. Place in the oven and bake for about 20 to 25 minutes or until golden brown.
- Remove from oven and cool slightly before serving. Garnish with fresh thyme if desired.