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Zucchini Zoodles

sarahjoykrause

zucchini meme

We often think of zucchini as a water-filled useless sort of vegetable, but did you know that zucchini was traditionally used by herbalists to treat colds and other health problems? We now know that zucchini is high in antioxidants and full of fiber, potassium, vitamin c, and many other nutrients. This means that zucchini is as much a super food as kale or blueberries. It supports your gut, reduces insulin sensitivity, protects against heart health, lowers high blood pressure and strengthens vision. Though more research needs to be done, scientists have even found zucchini to contain anti-cancer properties and help with thyroid health. 


That being said, it can be difficult to get a lot of zucchini in your diet. It is one of those vegetables that has the possibility of being utterly delicious, but if cooked the wrong way can turn into a limp, flavorless blob. However, one of zucchini’s superpowers is, in fact, its lack of flavor. It can adopt the taste of almost anything, making it very versatile. One of our favorite ways to use zucchini is by making zoodles - zucchini noodles! It can be served with anything you put on noodles, from marinara and alfredo, to an asian stir fry sauce. Here’s how to make it:

zucchini growing in garden

Zucchini Zoodles Recipe

  1. Wash and Spiralize several zucchinis (or any squash).

  2. Heat a pan with some olive oil, ghee or avocado oil for a few minutes. Sprinkle a few drops of water to test heat level,. It's ready when it sizzles!

  3. Toss in 1-2lbs of zoodles. Toss with a tongs for 3mins or so... and it's rready!


TIP: It's easiest to spiralize a lot of zoodles, then freeze what you don’t need right

away. Portion it out in airtight containers or zip-locks for an easy weekday dinner.


Looking for more zucchini ideas? How about...

  • Shredding it and sneak it in your baked goods for extra nutrients and moisture. 

  • Stewing it in curries…It soaks up all the creamy sauce and give you bursts of flavor

  • Grilling it with some butter and garlic, until it’s just barely softened and still has a bit of a crunch.

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