Zucchini Noodles


This is one of two recipes that I use zucchini for.  Truthfully, I find zucchini boring. It needs some pizzazz. As a noodle it’s perfect. It cooks faster than traditional pastas and the nutrition of eating a vegetable over a dried out nutritionally inferior product is massive.  Did you know that the MAJORITY of wheat grown today is genetically modified?  I’m not going to get into all that here.  In my recipes I don’t support science project food and the damage that it can do to the environment and your body. So, Zucchini noodles it is!  These little fellas work well with pesto and some chicken, or with your traditional meat sauce.  Some nights were all rushed; welcome to reality. I can make a meat sauce in advance and keep in the fridge or freezer until I need it.  I even freeze individual protons of meat sauce so I can pull it out and feed just my daughter for her lunch at daycare.

Spiralizer for veggies

I rarely buy one trick pony kitchen appliances. Who has space for all that? But if you’re planning on making a go of being grain free, a spiralizer might be a good investment.  You can spiralize zucchini or sweet potato  or any other root vegetable for pasta.  I put spiralled zucchini in soups, just toss them right in, no need to sauté first. You can spiralize carrots or other root vegetables for a fancy looking coleslaw. I’ve done apples for a grain free crumbles or potatoes for latkes. So yes it only spiralizes, but your can spiralize so many things and there are some that have different blades that make different kinds of spirals.  I adopted my spiralizer by borrowing it from a friend and she moved away. (Love you Nicole).  You can buy these at most kitchen stores and they vary in price.  I’ve seen the Paderno one as low as $25.


  • 2 zucchini, skin and all.
  • 1 Tbsp olive oil or ghee
  • Sea salt and pepper to taste


Spiralize zucchini according to the instructions on your spiralizer tool.

Heat oil or ghee in sauté pan on medium- medium high and add zucchini noodles. Sprinkle with salt and pepper.
Stir or toss noodles for approximately 5 minutes.
It doesn’t take long at all, and if you over cook this it will be mush.  You just want a light sauté here.  Once noodles are cooked add sauce of choice.  Pesto or tomato.  Warm and serve.

Note: I don’t love the way these noodles freeze and thaw, they were kind of mushy. I like my pasta al dente.  But they are great to be used in soup!