Zucchini noodles, or “zoodles”, are a super simple vegetable noodle you can whip up for your whole family in less than 20 minutes. If you are looking for an substitution to wheat based or grain based pasta, these zucchini noodles may be the gluten-free pasta alternative you have been looking for!
Use a spiralizer to make long beautiful spiraled noodles in a matter of minutes, only about five to be more precise! All you need to do is trim the ends, attach the squash to the fixture, and turn the crank. Choose small, medium, or large sized blades to affect the width of your noodles.
Invite the kids to come help prepare the zoodles, they love watching the spirals form!
Using vegetable noodles is a way to get more fiber and micronutrients into your families diet. As versatile as a traditional wheat based noodle, zucchini noodles just need to be cooked and then topped with any pasta sauce you like. Serve a plate of with additional vegetables as a side or make it the main dish with added shrimp or grilled chicken. They can also be baked into quiches and casseroles, just like regular zucchini.
Do you have The Ketogenic Edge Cookbook?
Make a pot of zoodles and top them with one of the following sauces, or better yet, try them all!
- Blue Cheese Garlic and Thyme Compound Butter
- Rosemary Oregano Butter Sauce (or any of the three variations)
- Turmeric Black Pepper Cream Sauce
- Cauliflower Alfredo Sauce
- Coconut Curry Sauce
- Basil Pesto
Don’t have a spiralizer? No worries! You can still make awesome gluten-free pasta alternatives with zucchini and summer squash. Use a vegetable peeler or julienne to create thin, even slices and use these as the base for your pasta dish.
Follow the directions for Zucchini Linguini from The Ketogenic Edge Cookbook, no spiralizer needed and you still get a great gluten-free pasta alternative to serve your family.
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How to make the Gluten-Free Pasta Alternative you have been waiting for:
Serves 2 to 4
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2 large zucchini
- 1/2 tablespoon coconut oil, butter, or ghee
- 1 clove garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and ground black pepper
- bell pepper
- green powder
- kelp, dulse, or other seaweed
- Rinse and trim the zucchini. Attach to the spiralizer or slice evenly with a vegetable peeler. Process until all parts are cut.
- Add the cooking fat to a warm skillet. Chop garlic and saute for 5 minutes, until translucent. Cut any extra vegetables you want to add-in and saute them now.
- Add the zucchini and herbs to the pan. Stir to coat with oil and mix in herbs. Cover with a lid and leave to cook for 7 to 10 minutes, until zucchini is completely soft.
- Season with salt and freshly ground black pepper.
- Serve warm with a drizzle of olive oil, pesto, tomato sauce, or other sauce of choice.
Here is a recent Spaghetti Pesto and Meatballs dish I made with organic yellow zucchini. I followed the recipe above and then added a spoonful of Basil Pesto and a few of Mama’s Best Meatballs (recipes all from The Ketogenic Edge Cookbook).