Zucchini noodles (or “zoodles”) are a quick, healthy alternative to high-carbohydrate pasta dishes. You get a healthy dose of vegetables instead. I really like the crunchy texture of them.
This dish is easy to make and it only takes a couple of minutes to cook. Prep time takes the longest as spiralizing the zucchini is less convenient than throwing a handful of pasta in a pot. I used a handheld spiralizer similar to this one. You can use it for other things too–I’m looking forward to trying sweet potato noodles. If you think you’ll be using a spiralizer a lot, you might want to invest in a more expensive one, though.
As zucchinis are made up of mostly water, it’s important to get out all excess water so the noodles aren’t soggy and won’t make the sauce too runny. Just put the noodles in a colander in the sink, sprinkle them with a little salt and let the water drain out. Then pat them dry with a paper towel.
If you want to add a little extra protein to this dish, you could top it with some cooked chicken or shrimp.
I adapted this recipe from eatyourselfskinny.com.