I love these, guys. I don’t feel bad about eating carbs, but around the holidays and swimsuit season, I don’t want to overdo it on pasta when I could be eating more delicious carbs like cookies or fudge or ice cream. I love my sweets.
Anyway, they are the easiest noodles to make — I use this cheap little spiraler from Walmart (I think) which works great for me because I only spiral one zucchini for me, Beau eats regular pasta.
- Add extra virgin olive oil (EVOO) and garlic to a pan. Sautée.
- Begin spiralizing noodles with the fancy contraption.
- Add spiralized zoodles to the EVOO & garlic and sautée until done.
- Add to plate and garnish with toppings. I decided on roasted veggies (broccoli, Brussels sprouts, and red onions) and oven baked shrimp. I love burning my veggies in the oven. I’m a freak, I know.
Also, please do not get too close to the spiralizer and cut your thumb because it’ll be really deep and will be painful for the next couple of days. Just a general warning–not from personal experience or anything.
And that was my adventure in zoodling. Hope you enjoy and realize how easy it is.