Oodles of zoodles.
Zoodles. They are a bit of a food craze currently. The name is a play on the words “zucchini noodles”. Yes, they are vegetable noodles so super healthy. They’ve become so incredibly popular as a carb-free way to eat pasta, not to mention are super quick to cook!
Of course in my true investigative fashion, I had to give zoodles a go. The first thing I have to say is that if you really love pasta, you’re not going to love this substitute as much. Don’t get fooled that they are a perfect substitute to pasta. They are, after all, still a vegetable and taste just like… well, a vegetable!
But if you’re want to cut down carbs, this is perfect. It means you can eat something that resembles pasta and still remain guilt-free.
I made this and I have to admit. My two girls were not terribly keen on the zoodles. To them, it was a wolf in sheep’s clothing. It wasn’t a noodle. It was still zucchini but shaped like a noodle. In order to get the kids to eat them, I had to mix them up half and half with traditional spaghetti. Only then did the girls eat them all up.
How do you make zoodles?
By using a gadget called a spiraliser. When you use it, the zoodles are one long strand because they keep growing in length as you turn the zucchini around. The great thing is that you can use a spiraliser for other vegetables like onions, carrots and cucumbers. Actually, grab a vegetable and give it a go! Adding spiralised veggies into a salad or as a side dish will turn the humble veggie into something a little more exciting.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Lemon Garlic Chicken Zoodles
Ingredients
- 6 zucchini
- 2 g chicken breasts, cut into 2cm cubes, about 15/ 425 gr
- 4 tablespoons fresh parsley, chopped
- 1 cup cherry tomatoes, quartered
- 3 cloves garlic, crushed
- 3 tablespoons olive oil, divided
- 1 lemon, juice
- 1 teaspoon salt
- Ground black pepper, to taste
- grated parmesan cheese, optional
- Pinch of red pepper flakes, optional
Instructions
- Using a spiraliser, create zucchini spaghetti (always read the directions as they vary by brand). If you don't have a spiraliser use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
- Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add zucchini noodles and cook for about 90 seconds, until zucchini noodles are tender but still retain some crunch. Super important - don't overcook!
- Transfer into a colander and let the noodles rest for about 3 minutes so that they can release all of the moisture.
- Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides.
- Add tomatoes and parsley, lower to a simmer and cook for 3-5 minutes, or until tomatoes start to break down and release some of their juice.
- In a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.
- Add the lemon juice mixture and stir until combined. Cook for 1 minute.
- Plate up the zoodles then add the chicken mixture on top. Sprinkle with Parmesan cheese and red pepper flakes (optional). Serve immediately.
Notes
- Ensure you don't overcook the zoodles as the really do cook quickly.
- I bought my spiraliser from Kmart but have seen them also in Aldi and Target.