I felt this was the perfect week for another healthy food swap!
I don’t know about your house but mine loves spaghetti! It is one of my kids favorite. Now that I am trying to eat healthy, I still wanted to participate on spaghetti night but I don’t want all the carbs. So, I make zoodles (zucchini noodles)! Recently, I just go out to my garden and pick a fresh zucchini, last night I used a yellow zucchini. But, buying one at the store works too.
When I first started making zoodles I went out and bought some fancy kitchen tool that cuts your zucchini into noodle shaped strips. My garden grown zucchinis were too big around for it and it was just too frustrating to keep using. I have been using (and love using) my hand held cheese grader. It gets the zucchini into noodle shaped strips quickly.
I then lay my zoodles on a baking sheet lined with paper towels. I sprinkle them lightly with salt and top it with another layer of paper towels. Let it sit like this for about thirty minutes. This allows some of the moisture in the veggie out. the zoodles won’t become mushy when we cook them.
I like to prep my zoodles before I start anything else when making spaghetti. My husband and kids still want traditional spaghetti noodles. However, my son did say this about zoodles, “not bad, I could eat them if I had to”. I start their noodles, get meatballs in the oven, and sauce heating in a pot. I also like to pair green beans with our spaghetti.
Right before all my cooking is done, I transfer my zoodles to a microwaveable dish. I pop them in the microwave for about 6 minutes, usually in 30-60 second sections so that I don’t over cook how i want them.
Once my zoodles are cooked to my liking, I dish up and enjoy!
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