Zoodles are a finely julienned zucchini cut lengthwise or spiralized zucchini which makes for a great grain-free substitute for spaghetti. Butternut squash works too!
Featured Ingredient
Zucchini is a super nutrient-dense food, particularly rich in beneficial phytonutrients, including polyphenols and carotenoids, vitamin C, vitamin B6 (pyridoxine), and vitamin B7 (biotin). The peel of this veggie has as much as 10 times more carotenoids than the flesh, so it’s best to eat the entire veggie, peel and all.
Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.
Zoodles
Instructions
- Finely julienne the zucchini lenghtwise to create long “matchstick” strips, or use a spiral slicer.
- Place the zucchini in a colander and toss with the salt. Set the colander in the sink and let sit for 1 hour.
- Rinse the zucchini very, very thoroughly (have a taste to make sure there’s no salt left at all). Drain on a tea towel or paper towels to get rid of as much moisture as possible.
- Heat the oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring gently but frequently, until the zoodles are cooked al dente, 4 to 5 minutes. If there’s a lot of liquid in the pan., turn up the heat.
- Serve with marinara, pesto, bolognese, or your favorite sauce.
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