Oodles of Zoodles

Am I the only one who sometimes gets sucked into fads? No? Good! Because I’m hooked on a trend that I hope sticks around for awhile. Meet: the Zoodle (zucchini noodle)!


Veggetti Spiralizer

Zoodles can be made in a variety of ways. I make mine using a spiralizer. The Veggetti spiralizer is a handy little tool that can take most oblong vegetables and turn them into ‘noodles’! The Veggetti is a more affordable option if you want to give zoodles a try. You can also buy a julienne peeler, which is like a regular vegetable peeler but has little ridges to cut thin strands.


Once you have your zoodles cut, the preparation options are endless. Tonight, I made zoodles with meat sauce.

Zoodles with meat sauce

Zoodles with meat sauce

Zoodles with Meat Sauce


  • 2 large zucchinis
  • 1 tbsp minced garlic
  • 1 lbs ground beef
  • 1 package sliced mushrooms
  • 1 can of petite diced tomatoes
  • 1 can of tomato sauce
  • pam, cooking spray, or olive oil
  • parsley
  • basil
  • thyme
  • oregano
  • salt and pepper to taste

Heat a large sauté pan over medium high heat. Spray pan with pam or drizzle with olive oil, and sauté mushrooms and minced garlic until tender. Add ground beef and brown. While the beef is browning, use a Veggetti (or other instrument) to slice zucchinis into zoodles. Once beef and mushroom mixture is well browned, add cans of petite diced tomatoes and tomato sauce, parsley, basil, thyme, oregano, salt, and pepper to taste (I use a good amount of each because I like an herbaceous sauce). Turn heat down to low and let the sauce simmer; this allows the flavors to develop. As the sauce is simmering, heat another large sauté pan on medium heat. When the pan is hot, spray with pam and add the zoodles. Toss the zoodles and heat through for only a couple minutes. You want the zoodles to stay bright green and crisp; do not overcook or they will get wet and soggy. Once warm, plate zoodles and top with a heaping portion of meat sauce. Enjoy!


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