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
Ingredients
- 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)
Instructions

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?
If you like this recipe, check out Roasted Asparagus and Baked Italian Zucchini Meatballs.
These look so good! Saving for dinner this week
Oh, wonderful! I hope you enjoy!!