Zoodle Bowl

A couple of years ago I learned about these awesome things called Zoodles which are basically zucchini "noodles."  At the time I was really trying to cut back on my carbs but I am a pasta loving girl so it was difficult for me.  When I discovered how easy it was to make zoodles I knew I had to try it!

Even better, I didn't need some big complicated piece of kitchen equipment either.  The first time I tried them I just used a knife and made my own thin cuts of zucchini.  They came out OK but then I discovered the Veggetti and I've never looked back.  You can find this thing everywhere...Bed Bath and Beyond, Target, Walmart, online and it's only around $15.00 and takes up no space in your kitchen.

It is very easy to use and makes the cutest little noodles. :)  The first time I made my zoodles and turkey meatballs with tomato sauce it truly felt like I was indulging in a big bowl of spaghetti.  I'm not gonna say that the zoodles on their own taste like spaghetti (let's be real, they don't) but if you season them up and mix it with a good sauce you get the same feel as pasta.  I was hooked!  Ever since then I've been making these zoodles on the regular.

It was another busy week and as I stared into my fridge wondering what to make for dinner I realized I had some zucchini and leftover ground turkey pasta sauce.  No brainer! That led to this dinner I affectionately called "Zoodle Dump" since I basically dumped a bunch of things into it from the fridge.

I had some leftover olives and peppadew peppers in the fridge I wanted to use.  I figured, why not throw them in with my zoodles and sauce?  You're looking at a big bowl of healthy "noodles"...ground turkey, homemade tomato sauce, zucchini, peppers and olives with just a touch of ricotta cheese (also had a container of that I was trying to use up).

There's really not a recipe for this as you can adapt it to add whatever you want to the zoodles.  This is my fool proof way I always cook my zoodles though, no matter what I'm adding to them.

Ingredients:

• Zucchini - quantity varies but I use at least two small to medium ones per serving.  Try to pick smaller, firmer ones as they have less seeds and may be less watery.
• EVOO
• S&P
• Crushed red pepper
• Garlic, chopped - optional (I throw this in when I have it on hand)

Instructions:

• You can leave the skin on the zucchini if you give them a good scrub.  If the skin freaks you out, go ahead and use a vegetable peeler to take the skin off.  There are extra vitamins and nutrients in the skin though and I promise it doesn't taste weird!
• Twist your zucchini through the Veggetti (There will be little bits that fall out the other end.  I usually toss those into the sauce I'm making as well.  No waste and added veggie content!)
• I make a big pile of zoodles and then run a knife through them so the zoodles aren't so long.
• Heat a pan over medium high heat and add some EVOO.
• Toss the zoodles into the pan and season with S&P, crushed red pepper flakes if you like spice and garlic if you like.
• Cook for just about 3 minutes.  The zoodles are thin and don't need to be cooked to death.  
• PRO TIP: Turn the heat up if it's getting too "watery" for you.  Zucchinis have a high water content and can release a good amount of liquid when they're cut into.  The higher heat will help the liquid evaporate.
• Toss with whatever sauce, meatballs, etc. you want and enjoy!