I say zoodle, you say zucchini noodle. Either way, we’re all on to a winner. I have a slight obsession with the green deliciousness that is the zoodle. I know what you’re thinking “health food nerd”. But, really, zoodles could be the gateway food of the clean eater – they’re diverse, easy to prepare and glow with green goodness.
Zoodles or zucchini (courgette) noodles are literally just zucchinis sliced into beautiful strands of noodle-like ribbons. So how can you use them? However you fancy really. I use zoodles in place of pasta or grain noodles. They’re a great way to add texture and colour to a salad, throw them in an omelette, on to pizza, into a frittata. The flavour is mild so just like wheat pasta or noodles you can transform them with any flavours you like (even sweet smoothies. Yes, really!).
Zucchini has been a household staple for many years, often sitting beside its friends steamed carrot and corn, on a plate. But only now we really exploring the vast versatility of the vegetable and using it in so many more ways. Zucchini is very low calorie (17 calories per 100 g), it’s rich in vitamin A (for healthy eyes), fibre (the skin), vitamin B complex (good for fighting stress), potassium (heart and kidneys) and some folate (especially good for women).
You can use a few nifty kitchen tools to fashion your zoodles. I use a bigger spiraliser, but you can simply use a vegetable peeler or buy a small, handheld spiraliser online or at a kitchen store (they are super cheap). Simply wash the zucchini, trim ends off, leave skin on. Choose the size and shape of zoodle you’re after, push one end on to the spike and the other on to the blade end. Then you just wind through manually. In about a minute you have zoodles. This is an easy job for kids or kitchen helpers to do (obviously be careful with the blade).
Preparing Your Zoodles
You can use your zoodles raw, which makes them even easier to use than traditional pasta or noodles. When cooking them, remember they contain a lot of water, so that will be released during the cooking process. So don’t add too much liquid if cooking them in a pan.
Enjoying Your Zoodles
Skye is the founder and editor-in-chief of The Fit Traveller.
She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health.
As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.
Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.
Skye is based in Sydney, working to master the balance between motherhood and her appetite for adventure.
Read more about Skye’s story here.