Zucchini noodles gets even the pickiest eaters excited about plants. Zoodles, or zucchini noodles, are made using a Spiralizer or Spirooli, which turns any hard fruit or vegetable into a thin, thick, or wide-ribbon noodle. Gluten-free, sugar-free, plant-based...In Italian we say, “Spaghetti di naturale!” You could also sub out the marinara for butter if you prefer.
By Katie Ring
Serves 4 Tools: Peeler, knife, cutting board, spiralizer, scissors, saucepan
6 small zucchinis
A few generous pinches of sea salt
1 jar no-added-sugar marinara sauce (I like 365 brand from Whole Foods)
Optional: fresh basil, parmesan cheese
-Peel off skin from zucchini, don’t worry if you don’t remove all of it. Once skins are removed, cut off the sides, leaving you with cylindrical naked zucchini :)
- Place zucchini in spiralizer and spin into noodles. Once they’ve all been zoodled, cut the noodles into smaller pieces. Set aside.
-In a saucepan over medium heat, add zucchini. Sprinkle with salt. Stir. After a couple minutes, add marinara to your liking. Saute for a few more minutes to heat sauce.
-Scoop zoodles into bowls and sprinkle with fresh basil or parmesan cheese.