Ever wonder how to make zucchini noodles like these? I thought I’d do a quick post on what I do to make them. Spiralized veggies are a great way to get in extra vegetables without using processed carbs as a base.
I use this spiralizer which comes with a few blades that can make different kinds of “noodles”: thin, large and ribbons.
And the spiralizer is not just for making zoodles (aka zucchini noodles), I’ve spiralized carrots, beets, and sweet potatoes and have enjoyed them all. I even made a Spiralized Thai Salad seen below.
I thought I would have to play around with the spiralizer for a while to get the hang of it but I couldn’t believe how easy it was to use! Just choose your blade, attach the zucchini or another sturdy veg to the mechanism, and turn the knob. You have your “pasta” in no time.
You can leave the noodles raw or heat them up in a pan for a few minutes. I’ve also used them in salads. They add a bit of fun to meals and they’re so pretty!
If you’re looking for more zoodle recipes, check out my Zucchini Pasta Alfredo!
Have you ever made veggie noodles? What’s your favorite kind to make?
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.