Have you ever tried zoodles? No? Never heard of it? Well, then it’s definitely about time to eat noodles out of zucchini! Especially in summer they are a refreshing, light and crispy alternative to conventional wheat-based pasta.
Zoodles are easy to make and you can top them with any pesto you like.
I have been searching for a healthier alternative to wheat-based pasta for quite some time when I came across a zoodle recipe. Only a short time later I had a spiralizer at home and since then I’ve almost completely switched from wheat-based to zucchini pasta.
Compared to normal wheat-based pasta, zoodles contain almost no calories. In addition to that, they provide our body a variety of vital nutrients and keep us luscious and fresh – in contrast to conventional pasta that often leaves us feeling tired and limp. Furthermore, they are a good alternative for people who suffer from gluten intolerance.
To make your own zucchini noodles use a spiralizer or a julienne peeler. The best way to eat the noodles is raw, as they loose a lot of water and get very lax when being cooked.
Besides zucchini, you can also spiralize cucumbers, carrots, kohlrabi, sweet potatoes and many more. Give it a try – it’s worth it! :)
Zoodles with Avocado Pesto
How to make it:
For the zucchini noodles:
One large zucchini
For the pesto:
2 Avocados
1 small Zucchini
1 clove of garlic
1 bunch basil
½ chilli pepper
Juice of half a lemon
salt, pepper
some water if it’s too thick
How to make it:
1. For the pesto just blend all your ingredients until you have a smooth mixture. Put the pesto on top of your zucchini noodles and enjoy. :)
Credits:
Idea, Words, Photography: Johanna Dorner