Zoodles for every meal


Ah, zoodles. The possibilities are truly endless. I think i first learned that zoodles were a “thing” when I visited Emmy’s Spaghetti Shack in San Francisco (if you know, you know but if you don’t know - I included a link), a must-visit for hipsters alike and saw it on the menu. At the time I had just learned I was gluten-intolerant so I was thrilled that I had options but could still order the meatballs. These days, I make a number of different zoodle combinations…

  • Zoodles + Pesto: Zoodles sauteed in olive oil mixed with non-dairy pesto and Trader Joe’s spicy Italian sauces, topped with Pecorino Romano. For the pesto: blend 2 cloves garlic + 1 tbsp tahini + 1 cup packed basil + grated zest and juice of half lemon + 1/2 cup unsalted roasted pistachios + 1/2 cup evoo + sea salt

  • Zoodles + Marinara + Meatballs: The NYT Marinara with the classic meatballs (sub gf breadcrumbs or ricotta and use any ground meat you like)

  • Zoodles + Asian Tahini sauce: For the sauce: 1/2 cup tahini + 2 garlic cloves + 1 inch piece ginger grated + 2 tbsp coconut aminos + 1 tbsp rice vinegar + 1 tsp hot sesame oil. Mix a few tbsps with sauteed zoodles.

  • Pad Thai Zoodles: sub zoodles for the rice noodles.

You can create any and all combinations and while, no, it’s not an actual noodle, you might notice that after a while, you don’t miss it.

Madeline StilleyComment