I’ve seen heaps of people posting their pictures of home-made zucchini noodles and I’ve been keen to try making some of my own. The noodles always look so delish and the recommended sauce seems to be pesto, which I can eat out of the jar, it’s so yummy!
Most hardcore zucchini noodle fans are usually vegetarians and they already own heaps of gadgets that make prepping vegan food a lot easier – dehydrators, food processors and spiralisers. However, I’m not willing to blow big bucks on something I might only try once or twice (I’m thinking of the dusty juice machine sitting in the kitchen right now – great for making juices but so tiresome to clean with its million different parts). But I’ve been really inspired by Mel Chrisp of Healthy Ways Happy Days whose pictures of julienned vegetables always look so beautiful and tempting, it’s enough to tempt any meat eater! If you haven’t already checked out her Instagram account, do it now! So I decided to settle for the next best thing – a julienne peeler!
The julienne peeler turned out to be really easy to use and I had julienned my zucchini in no time at all. I also tried it with a carrot later and no problems there too! A quick toss in a pan to warm up the noodles and stir in some pesto (I’m lazy and I don’t own a food processor either so it’s Leggo’s pesto in a jar for me) and my vegetarian pasta dish was ready! And it looks great too.
How did it taste? Well, I’ll be honest, you can definitely tell it’s not pasta upon tasting, though it does look like it! But it was still delicious and very noodle-like as well. I polished off the plate in no time and wished I had bought more than just one zucchini so I could make some more. I also love how it’s a lot like pasta but you don’t have that heavy, bloated feeling you get when you eat too much pasta. So, yup, I would definitely make it again – and pretty soon! Hooray for zucchini noodles or, as they say, zoodles 🙂
Zucchini noodles recipes:
Zucchini (about one to two zucchinis per person, depending on how hungry you are!)
See? Only two ingredients! How easy is this?
Wash and julienne your zucchini lengthwise. Heat some olive oil in a pan and quickly toss your noodles in the pan for a couple of minutes to warm up. Stir in the pesto sauce and toss for another minute and transfer to plate. Enjoy!
Some other great posts for zucchini noodles:
- Jess Origliasso of The Veronicas shares her zucchini noodles recipe on the Wellness Warrior website.
- Nom Nom Paleo explains the right way to julienne a zuchini for vegan pasta.
- Top with Cinnamon shows how to julienne zucchinis using a box grater – and takes some pretty gorgeous pictures of her zoodle concoction too.