Zoodles You’ll Love

About a year ago, one of my athletes’ families gave me this beautiful kitchen tool that I use at least once a week. Zoodles (zucchini noodles) have become one of my favorite meals. And I have a few ways I like to make them, that I’ll share.

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Eggs & Zoddles

Ingredients:

  • 1 Tbsp of water
  • 2 Tbsps of extra virgin olive oil
  • 1 whole egg
  • 3 egg whites
  • 1/2 cup of chopped onion
  • 11 cherub tomatoes, halved
  • Sprinkle of Garlic Salt
  • 2 handfuls of raw spinach
  • 2-3 handfuls of zoodles

Directions:

Cook the egg in a pan with 1 Tbsp of Olive Oil.

Once the egg is fully cooked, move to a plate and add onions and zoodles to the pan with 1 Tbsp of oil and 1 Tbsp of water. Cook covered for about 1-2 minutes on medium heat. Then remove lid and cook for another 1-2 minutes, 1-2 notches above medium heat, to cook most of the water and oil off and crisp onions so they don’t end up soggy. After a few minutes zoodles should start to feel a little more noodle-like instead of like raw zucchini and onions should be sweat nicely, add other ingredients to pan and mix. Cook for a few more minutes.  serve.

Side note: I have eaten these as is, or you can add a 1/4 cup of tomato sauce, or a few Tbsp of Pesto, or even a bit of ketchup on the side. All are delicious, just depends on my mood really.

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Zoodles & Everything in the Fridge that Looks Good

Ingredients:

  • 1 Tbsp of water
  • 1 Tbsps of extra virgin olive oil
  • 2-3 handfuls of zoodles
  • Chopped Onion (qty varies – depending on what you got in the fridge)
  • Tomato (qty varies – depending on what you got in the fridge)
  • Sprinkle of Garlic Salt (qty varies – depending on what you got in the fridge)
  • Butter (qty varies – depending on what you got in the fridge)
  • Pesto (qty varies – depending on what you got in the fridge)

Directions:

Cook zoodles to the pan with 1 Tbsp of oil and 1 Tbsp of water. Cook covered for about 1-2 minutes on medium heat. Then remove lid and cook for another 1-2 minutes, 1-2 notches above medium heat, to cook most of the water and oil off . After a few minutes zoodles should start to feel a little more noodle-like instead of like raw zucchini Cook for a few more minutes.

In a blender or food processor, add

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And finally, plain zoodles with mushrooms, spinach, onions, and pesto…

Ingredients:

  • 1 Tbsp of water
  • 1 Tbsps of extra virgin olive oil
  • 1/2 cup of chopped onion
  • 9 cherub tomatoes, halved
  • 2/3 cup sliced mushrooms
  • Sprinkle of Garlic Salt
  • 2 handfuls of raw spinach
  • 2-3 handfuls of zoodles
  • 4 Tbsp Pesto

Directions:

Cook onions and zoodles in a pan with 1 Tbsp of oil and 1 Tbsp of water. Cook covered for about 1-2 minutes on medium heat. Then remove lid and cook for another 1-2 minutes, 1-2 notches above medium heat, to cook most of the water and oil off and crisp onions so they don’t end up soggy. Add mushrooms at this time as well. After a few minutes zoodles should start to feel a little more noodle-like instead of like raw zucchini and onions should be sweat nicely, and mushrooms should be softened and starting to brown. Add other ingredients to pan and mix. Cook for a few more minutes.  serve.

These are my three favorites so far. But I’m trying new ones all the time so I’ll keep you posted. Hope you enjoy!

 

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