If you’re looking for a way to get out of that cold weather slump, these bright and fresh zoodle recipes are sure to do the trick.
Zoodles are “pasta” noodles made using raw zucchini. They’re light, carb-free, low in calories, and work well in so many different dishes.
Along with being high in fiber, zucchini is also loaded with vitamins, minerals, and antioxidants.
So it’s perfect for people who need to go gluten-free, and you get a boost of nutrients to boot.
The spicy noodles with tofu are my favorite, but you really can’t go wrong with any of these incredible zoodle recipes.
There are a few ways to make zoodles, and it all depends on how you want them to look.
I prefer the spiralized variety because they look more fun, but that’s just my preference.
Of course, you’ll need a zoodle maker to get those curls, like this Fullstar Vegetable Spiralizer, which is compact and easy to use.
Plus, you can use it on all kinds of veggies.
Other options include a julienne peeler or mandolin, which will leave you with thin, straight noodles.
From there, you can either eat them raw, fry, bake, steam, or boil them. The choice is yours.
I’ll often indulge in a late-night bowl of noodles because they’re easy, tasty, and filling enough to keep me satisfied until breakfast.
For those who are trying to cut back on carbs, these zucchini noodles are an excellent alternative.
Since zoodles are full of excess moisture, this thick garlic sauce is the perfect way to dress up the dish without it turning watery.
Pesto is full of intense herby and garlicky goodness.
A little goes a long way, which is lucky because it’s kind of expensive to make if you use pine nuts.
Luckily, this recipe will save you a few pennies, thanks to the use of pumpkin seeds instead.
They’re relatively mild in flavor with just a hint of nuttiness.
Walnuts make an excellent substitute and give the pesto a creamier finish.
This lasagna is the ultimate in low-carb dinners. It’s super filling and bursting with fantastic tomato and cheese flavors.
But the best part about this recipe is that you won’t need any special tools to make it.
A regular vegetable peeler will do the trick, or just a sharp knife and a steady hand.
To keep this from becoming watery, be sure to sit the slices in salt to extract the water and then grill them to dry them out even more.
The base for anything “Caprese” needs to include fresh mozzarella, tomatoes, and sweet basil.
From there, go ahead and add whatever you like to make it more exciting and satisfying.
I love to add balsamic vinaigrette with this combination because it pairs so well with fresh tomatoes, and the mozzarella is so mild, you’ll need a dash of acidity and salt.
For the zoodles, you’ll need to let them sit in a marinade of olive oil, salt & pepper.
Then, depending on how wet they look, you may need to drain the excess liquid before serving.
I know plenty of kids (and grown-ups, too) who won’t eat pasta with anything more than butter and salt.
That said, I find Parmesan is universally loved, and it makes for a super tasty and straightforward little dinner or snack.
Unlike pasta, though, this dish can be ready in a matter of minutes.
Once the butter is melted, and the garlic is fragrant, the noodles only need 2-3 minutes to warm through before serving.
Like many of you, I crave pasta all year. There’s no such thing as a bad bowl of pasta and sauce (in my opinion), and it’s so easy to make.
But, during the summer, a big bowl of pasta can be way too much to handle. So, why not try this lighter zoodle pasta?
It’s full of chicken and garlic, and I love the vibrant color of the zucchini. Without a sauce, pasta can look a bit bland, after all.
Pasta primavera is an American dish that consists of pasta and veggies.
It sometimes includes a creamy sauce, but you can also just serve it with butter and salt.
I always make this when I have leftover veggies from the week.
Half a red bell pepper here and a third of a summer squash there. It all adds up, and it’s all welcome in this dish.
The recipe does call for Parmesan, which you can leave out if you want this to be vegan. Substitute it with a sprinkle of nutritional yeast instead.
Peanut sauce is equal parts creamy, nutty, sweet, spicy, and tangy.
It’s impossible to resist and makes everything from egg rolls to chicken lettuce cups that much better.
To make your own, just add peanut butter and honey to a small pot with soy sauce, sesame oil, rice vinegar, minced ginger, and Sriracha.
Once it’s melted and smooth, taste it and adjust where necessary.
For example, I almost always add extra Sriracha, but you might feel you need to add additional honey if it’s too spicy.
Unless you make vegan Alfredo sauce with cashews, chances are you’ll be using a lot of butter and cream.
It’s indulgent and delicious, and it’s even tastier if you add grated Gruyère cheese to the mix.
But if you want to indulge without the excessive calories, you have to try this zucchini alfredo recipe.
It calls for almond milk, but it’s not vegan (it uses butter, Parmesan, and heavy cream, too), so go ahead and use regular milk if you prefer.
My Crockpot hasn’t been put away since that first leaf fell, and I’m living in flannel and comfy, thick socks these days.
And there’s no better way to enjoy a crisp fall day than with a bog bowl of hot soup.
Chicken noodle soup is such a popular dish, and I know many people have family recipes they use over and over.
But if you feel like trying something a little different, I can’t recommend this enough.
Pasta salad is a classic BBQ side dish, and it’s pretty easy to whip up a big batch. But that’s no good for people on low-carb diets.
This Greek zoodle salad is full of tangy flavors, from kalamata olives to artichoke hearts and tomatoes.
Not to mention, the zesty dressing with red wine vinegar, lemon juice, and Dijon mustard.
There’s a generous amount of feta in there to help mellow everything out, and better still, this salad uses raw zoodles.
Did you know that it’s ridiculously easy to make marinara sauce at home? And you only need a handful of pantry staples to pull it off.
This specific recipe was made to use with zoodles, which will release some excess moisture. That’s why it’s noticeably thicker than other sauces!
You’ll use both canned tomatoes and tomato paste to boost the flavor, and the crushed red pepper flakes will add a touch of warmth.
Avocados are a terrific ingredient to use when cooking.
Not only are they mild in flavor and loaded with potassium and good fats, but they’re also insanely creamy.
Just blitz avocado with cilantro, lime juice, garlic, salt, pepper, and olive oil, and then top it up with as much water as you need.
Just be careful when adding the water, and be sure to do so slowly.
Otherwise, you might go too far the wrong way and end up with something watery and flavorless.
Between the whole milk ricotta and a generous helping of mozzarella, this million-dollar spaghetti lives up to its name.
This dish is crazy cheesy and loaded with delicious lasagne flavors. It’s also low-carb and full of veggies too!
However, since there’s no pasta in this dish to soak up the moisture, it’s critical that you thoroughly dry your zucchini.
Otherwise, this will be more like lasagna soup.
If you’ve ever tried tofu and decided it’s not for you, please give this recipe a shot. Trust me; crispy tofu will blow your mind!
You need extra firm tofu, and it has to be pressed.
Much like zucchini, there’s a lot of excess moisture in there, and you need to press it out to get that crispy texture.
The best way to do this is with a tofu press, but you can also just lay the block on a paper towel-lined plate and top it with the same.
Then, add something heavy on top and leave it for about 30 minutes.
I like to check the paper towels halfway through and swap them out for fresh.
This colorful dish is full of salty olives, creamy feta, and tangy sun-dried tomatoes.
From start to finish, you can have this on the table in just 10 minutes!
Start by sautéing the onion in oil and then add garlic until it’s fragrant. Then, add the salted and drained zoodles along with dried oregano and salt & pepper.
In the last couple of minutes, add the olives, tomatoes, and feta. Let the residual heat melt the feta and then toss it all together and serve.
I think these are more like “chili” zoodles because I don’t usually use such a wet filling in my burritos.
No matter what you call it, this dish is loaded with Tex-Mex flavors.
Once the meat is browned, you’ll incorporate black beans, cherry tomatoes, corn, and enchilada sauce.
To finish it off, add cheese, which melts into the mix for a creamy finish. I also added diced jalapeńos (and lots of them) for a spicy kick.
If you use jarred roasted red peppers, the sauce will come together in the blink of an eye.
Just toss them into a blender with olive oil, soft goat cheese, and sea salt.
However, making your own roasted red peppers isn’t complicated by any stretch. It just takes time to char them and then let them sweat the skins off.
But if you have the time, I think it’s worth going the homemade route.
It’s cheaper, and you can make a big old batch and freeze what you don’t use for later.
Mac & cheese is full of butter, cream, and cheese. It’s rich, decadent, and downright addictive.
But unfortunately, it’s also kind of high in calories and chock full of carbs.
So, this zucchini noodle recipe is a game-changer for those looking to indulge without the heavy pasta.
The sauce starts with a simple roux to which you’ll add heavy cream, cheese, mustard, and chili powder.
I always use white, mature cheddar for mine, but you can use whatever you like best.
Also, if you want to amp up the flavor even more, try infusing the cream with onion, garlic, and rosemary.
Just gently warm it all in a pot and then strain it out before adding to the roux.
Tuna casseroles are one of those busy weeknight nights meals that come together fast and don’t cost an arm and a leg to make.
Canned tuna is flaky, light, meaty, tasty, and inexpensive. In addition, it’s already cooked, so you’ll just need to mix it in and bake this until the cheese melts.
The cheese sauce here is a blend of butter, garlic, almond milk, heavy cream, cream cheese, and cheddar cheese. Gently heat until it’s melted and smooth.
As stunning as this dish looks, I have to warn you that it packs quite a punch flavor-wise. And that might not be a good thing for some of you.
Beets and blue cheese are pretty intense. Mix them together, and you’ve got something people with either love or hate.
I’m the kind of person that prefers blue cheese dressing, as I find the cheese itself too overpowering.
So, I made the switch and drizzled the dressing over for something more mellow.
Lemon and garlic are such classic and clean flavors, and they pair well with everything from fish to roasted chicken.
To make the sauce, all you need to do is heat garlic and oil until it’s fragrant and then squeeze in lemon juice.
Season it with salt & pepper, and toss your zoodles before serving.
Peanut sauce is one of my favorite things ever. It’s rich, creamy, nutty, and beautifully sweet and savory.
For those who can’t eat peanuts or who maybe don’t like the taste, this almond butter sauce is a great alternative.
Sweetened with dates, you’ll also use coconut aminos in place of soy sauce. It’s full of terrific umami and is soy-free.
Pasta puttanesca might not have the nicest name (it means ‘in the style of a prostitute’), but it’s full of fresh flavors.
It almost always starts with a base of tomatoes, olive oil, olives, capers, and garlic, but you can modify it with extra veggies if you like.
Anchovies are often added for a creamy and salty finish, but those are optional. I find the capers and olives provide enough salty tangy.
This is the kind of weeknight dinner that will feed the family without taking hours to make.
And any time you can just dump ingredients into a baking dish and walk away, I’m on board.
You’ll use cream of mushroom soup (or chicken, broccoli, or celery) along with pre-cooked grilled chicken.
As long as you salt and drain the zoodles, this will be thick, creamy, and wonderfully cheesy.
When you just need a quick side to go with your leftover chicken, this simple zucchini noodle salad is your best bet.
You’ll use raw zoodles and thinly sliced red onion along with a quick dressing.
Whisk olive oil and apple cider vinegar with Italian seasoning, maple syrup, and salt, and toss the veggies to coat.
Of course, you can use your favorite salad dressing too. Just don’t go overboard, as the zoodles will release some liquid as they sit.
Ramen is a traditional noodle soup made with a hearty broth and plenty of toppings.
I typically opt for pork and scallions, along with a slew of fresh veggies, but since this dish includes zoodles, you can get away with adding fewer toppings and making this super fast.
In fact, if you have a decent spiralizer, you could make a selection of noodles using carrots, summer squash, beets, and/or cabbage.
Speaking of beet noodles: this zoodle salad recipe is colorful, tasty, and protein-packed, thanks to the quinoa.
Start by cooking the quinoa and leaving it to drain. Then, you’ll sauté the zoodles and beet noodles to soften them.
Finally, mix them all in the pan to toast the quinoa a little.
Clearly, this isn’t pizza, and unlike the recipes above, you will know the difference when you eat this.
There’s no substitute for a thick and tender pizza base, after all.
But, like the many ‘pasta’ recipes above, this is a low-carb twist on a classic meal.
Rather than just adding zoodles to a dish of pizza flavors, you’ll make a sort of zucchini noodle base.
Mix eggs with mozzarella cheese, Parmesan cheese, flour, and cornmeal. Then, add the zoodles, and it will bake and set kind of like a dough.
You won’t be able to pick up a slice, but it’s a decent option for those looking to cut back on carb-heavy meals.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?