How-To Tuesday: Zoodles


So I’ve decided to add a quick new feature to my blog called “How-To Tuesday” which will, as you can imagine, include a quick update on my favorite how-to’s. I’m a huge fan of learning new things and trying new things, I believe that’s how we all grow as people. Plus, it never hurts to have an extra skill.

This article today is geared towards cooking. A little FYI I love to cook, but used to be so hysterically bad at it (there was that one time I tried to boil eggs and ended up with my own firework show… eggs everywhere.. it was bad!). When Elliott joined the army and was to leave for basic training everyone would ask me “what are you going to do with your time?” and I would reply “learn to cook!”. Since then I’ve come a long way, now my favorite thing to do is cook and try new food ideas. I try to keep things as simple and healthy as possible.

Enter: “Zoodles” or zucchini noodles. I am a carbololic – I’ll admit I have a problem! These are the perfect solution because they taste and have the texture of pasta with the nutrients of a salad and when prepared properly are delicious. Our garden this year has supplied some zucchini so tonight zoodles will be on the menu.

Here’s how to prepare them so they could fool anyone as noodles

What You’ll Need:

  • Zucchini, sweet potato, or yellow squash.
  • A spirilizer (what gives the noodles shape)
  • Whatever sauce you’d like to dress in.
  • Fresh Herbs for garnish


1. Spirilize veggies according to package instructions (most spirilizers will have you attach the large end of veggie to the spiked end of the machine and line up the small top to the part closest to the handle, then turn the handle until you have spirals).

2. Lay spiralized noodles on a paper towel lined baking sheet, toss with sea salt (1/4 tsp per zucchini) and top with another paper towel. This will help absorb the majority of your noodles.


Ditch the paper towels and turn the oven to 375 degrees. Bake at 375 for 10-15 minutes and blot with a paper towel to squeeze out remaining moisture.

3. Toss dried zoodles in a pan or saute pan with olive oil (or coconut oil/butter). The oil will help prevent the zoodles from absorbing back any liquid while cooking.

4. Continue cooking on medium heat to desired tenderness (usually 5-10 minutes). Toss in sauce (or just butter and cheese) and garnish with fresh herbs.

Some suggestions:

Fresh and bright: Toss 1 cup cherry or grape tomatoes, 1 lb grilled shrimp, and sauce (2tbsp lemon juice, two cloves minced garlic, 1/4 cup olive oil) in wok with pre cooked zoodles for 5 minutes on medium heat. Finish with a sprinkle of parmesan cheese.

Creamy and savory: simmer one minced shallot, 1/4 cup diced sundried tomato, and 1 cup Alfredo sauce on medium low heat for 8 minutes. Add zoodles and pregrilled chicken, toss to combine. Finish with fresh asiago cheese.

XoXo Miranda.