Zoodles! How do I love thee? Let me count the ways! Your texture is so similar to fettuccine noodles! Your flavor is so mild and easily soaks up whatever sauce or seasoning I put on you! Your calories are so low that I devour you without guilt!
As with most “substitution” recipes, this one is a bit more labor-intensive than it’s carbalicious counterpart the fettuccine noodle, but it’s worth it if you’re in this for the long haul. I suspect you could probably even prepare a lot of raw noodles ahead of time and then freeze them. Hmmm… good idea! I’m going to try that.
1-2 medium sized zucchini
1-2 tbsp coconut oil (or your cooking oil of choice)
seasoning/sauce to taste (goes great with my own special tomato sauce recipe!)
Heat a skillet over medium-high heat with a bit of cooking oil.
The trickiest part of this recipe is transforming the zucchini into noodle form. There are lots of ways to do this, and it will mostly depend on what tools you have on hand and what works best for you. My preferred method is to use a potato peeler. It’s not SUPER fast and you usually end up with a few pieces at the end that you just have to chop up with a knife, but the resulting size/texture is perfect.
To try the potato-peeler method, just cut off the ends of the zucchini and use the peeler to obtain long, uniform strips from one end to the other. It works best to work in a circle so that the zucchini stays in a cylindrical shape as you peel. Don’t toss the outer peel sections, they cook up just fine! Some recipes say to stop once you reach the seedy center, but I just keep going until the zucchini gets too thin and floppy to hold onto. Then I cut the rest into thin slices.
Toss the zoodles with your spices or just dump them into the heated skillet and season them there. Cook for 5-10 minutes, until they are soft, floppy, and slightly translucent.
Serve with sauce of your choice, or top with grilled mushrooms or meat, or something else delicious. The sky’s the limit!