Mains/ Soups & Salads

Zucchini Zoodles

Zucchini Zoodles

These Zucchini noodles often referred to as Zoodles are a great way to escape the evils of Carbs and gluten and yet delve into the pleasures of a delicious pasta.

My tryst with this awesome preparation was @ a really uber restaurant “Table” in Mumbai… after which I simply knew I had to master the fine art to make this delicate dish..

A pre-requisite to making these Zoodles with the right precision is a good spiralizer.I love the one I use (Gefu) which I sourced from Amazon.

The technique is also critical to ensure that these Zoodles don’t become soggy. For starters, one must remember to dry them with a kitchen towel after spiralizing. Another essential is to cook over a medium flame in an uncovered pan …and that too, just when you are ready to serve it. Going by my experience following these tips should land you with Zoodles of just right crispness and texture… which is quite a must to enjoy them in style.

So do try this absolutely carb free, super low in calories and simply yet yummy alternative to the regular pasta.


Zucchini Zoodles

Course Main Course / Salad
Servings 2
Preparation Time 5 minutes
Cook time 5 minutes

Ingredients for Zucchini Zoodles

(1 cup = 250 ml)

1 Nos. Zucchini
2-3 tbsp Olive oil
1 tbsp Garlic chopped
1 tbsp Chilli flakes
6-8 nos. Basil leaves torn into pieces
2 tbsp Olives black, pitted and sliced
2 tbsp Sundried tomato chopped
2 – 3 tbsp Veg Stock
2 – 3 tbsp Pine nuts lightly toasted
2 tbsp Fresh parmesan grated
2 tbsp Lemon juice
1tsp Lemon zest
Salt to taste
Fresh pepper to taste

Instructions for Zucchini Zoodles

1. Trim and spiralize the zucchini using a spiralizer. Cut extra-long noodles so that they are about the length of spaghetti.

2. Heat olive oil in a pan. Sauté the garlic for a minute until it’s raw smell disappears.
3. Add the zoodles. Add vegetable stock, Add in chilli flakes, basil leaves, olives, sundried tomatoes, salt and pepper and stir for a minute or two. Cook on medium heat.
4. Add in the lemon juice, lemon zest and toasted pine nuts. Cook the noodles until al dente – they should be wilted but still have a crunch). This should take about 3 – 5 minutes. Do not overcook the noodles as they will become mushy.
5. Serve warm with freshly grated parmesan cheese.

Note: Serve immediately. This dish should be cooked just before serving.

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