Zoodles
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Zoodles
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It's easier than you think to turn your zucchini into noodles. Learn how to make Zoodles to add healthy great tasting veggies to countless dishes!
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Ingredients
- 2 Tablespoons olive oil
- 3 zucchini small to medium
- salt to taste
- black pepper to taste
Instructions
- Wash zucchini and cut off ends. No need to peel the zucchini. The dark green skin adds beautiful vibrant color to the dish.
- Cut zucchini into zoodles using desired method (hand spiralizer or mandoline works).
- Heat olive oil in a large skillet. Add zucchini to skillet and saute for 2-3 minutes, just until tender. Zucchini will become mushy if it’s overcooked. The goal here is to mainly heat them up and not actually “cook” them. Depending on your sauce or toppings, the zoodles may continue to cook when the topping is added.
Notes
- Do not salt zucchini prior to cooking. This will bring even more water out of the zucchini and make the zoodles watery and mushy.
- Each zucchini in this recipe produced about 1 ½ cups of zoodles. It would make 3-4 generous side servings or 2 main servings.
- To add more flavor, seasoned olive oil or saute 1 tsp of minced garlic before adding the zucchini to the skillet.
- Makes a great side dish in place of pasta or rice.
Nutrition Information
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Calories
81kcal
(4%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
(35%)
Sodium
78mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 78mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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