For comfort food without the carb overload – you don’t have to look much further than zoodles with turkey bolognese.
A quick and easy dish that is comforting enough for winter, but light enough for summer. Zoodles and turkey bolognese feature often on my weekly meal plans.
If you’re new to zoodles – they are made from zucchini, sliced (or spiralized) to look like noodles. They make an excellent low-carb replacement for spaghetti and pasta.
You can purchase already-prepared zoodles, or make your own. It is surprisingly easy!
How To Make Zoodles (Zucchini Noodles)
To make zoodles, you’ll first need to choose the zucchini that makes the best zoodles. Small and medium-sized zucchini will have the best flavor. You can use large zucchini, but stop cutting as you get close to the center. The seeds can be bitter and don’t hold up as well once cooked.
Spiralizers are a small but mighty piece of kitchen equipment. If you’re going to be making vegetable noodles regularly, then I strongly recommend getting one. They can be used not only for small and large zucchini, but also carrots, butternut, beetroot, and cucumber.
If you don’t have much space to space, you can even get a handheld version!
A julienne peeler requires a bit more effort than a spiralizer – and won’t work quite as well with harder vegetables such as carrots and butternut. But it will do for zucchini noodles. You will end up with straight noodles rather than the curled ones.
A mandoline will give you wide, flat zucchini noodles – similar to lasagna. Some mandolines will have a julienne blade attachment that will allow you to slice noodles that more resemble spaghetti.
How To Cook Zoodles (Zucchini Noodles)
Before I get to how to cook zucchini noodles, I want to point out that they don’t actually need cooking.
Yes – you can eat them raw! Simply mix them into the sauce and they’ll get warm, but keep their crispness.
If you would like to cook them a little before eating, you can put them in a microwave for one minute, or saute in a pan for 1-2 minutes with a teaspoon of olive oil.