Zoodles Two Ways!
Hey, friends!! I’m back to bring you another zucchini recipe! Last week I shared zucchini meatballs. This week: Zoodles! We have an excess of zucchini from our garden, and zoodles are an awesome way to use up lots of zucchini and also provide a healthy substitute or addition to your regular pasta dishes.
I prepare my zoodles two ways: sautéed in a pan and roasted in the oven depending on what else I’m cooking, but typically prefer roasting. You can’t go wrong with either one, but I absolutely love the deep flavors of roasting. Plus the more hands off the better for me! Set it and forget it is my favorite way to cook, so I tend to use the roasting method more.
I use this spiralizer to make my zoodles, but you could always use a mandolin or Julienne peeler to slice your zucchini thin if you don’t have one.
Sautéed & Roasted Zoodles
- 3 zuchinni
- 1 tsp minced garlic or garlic powder
- Salt and Pepper to taste
- Pinch Red Pepper Flakes (optional)
- Approximately 1 Tbs Olive Oil (enough to coat the pan and coat the zoodles)
Serve and Enjoy!
Serve plain as a simple side or with any dish you typically add pasta. My favorite way is with spaghetti. I personally use the zoodles to replace noodles entirely, but my husband and daughter prefer to add it to their noodles to add more flavor.
Do you have a spiralizer? What other dishes do you use it with?