‘Zoodle’ Your Way to a Healthier 2025
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If your 2025 health plan includes a low- or no-carb lifestyle, you’re probably hunting for ways you can still enjoy favorite foods like pasta. Don’t worry – noodles are back on the menu with a plant-forward twist.
A spring and summer staple for many, you can replace traditional noodles with zoodles (zucchini noodles) all year round as a better-for-you alternative to high-carb pasta dishes. Here’s how:
- Gather 1-2 large zucchini or a handful of small zucchini. Small or medium are often better as they’re a bit easier to spiralize or cut and sometimes offer better flavor.
- Use a handheld or tabletop spiralizer to spin into long, thin strands. (If you don’t have a spiralizer, a sharp knife will do the trick – just with a bit of work involved.)
- To eat zoodles raw, simply salt and place them in a colander for 10-15 minutes to let soften and reduce moisture. Store in an airtight container in the refrigerator then toss with desired sauce when ready to eat.
- To cook zoodles, sauté over medium-high heat for 3-4 minutes until softened then toss with sauce and toppings (like chicken, shrimp or other veggies). Or blanch zoodles by boiling 1-2 minutes and transferring to a large bowl filled with ice; once cooled completely, drain ice and pat zoodles dry then toss with sauce and toppings.
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