“Zoodles are so in these days!”
What’s a zoodle?
It’s a zucchini noodle. There are many ways to go about making them. Some involve fancy knife skills, while others involve fancy spiralizers. My recipe involves just a simple vegetable peeler!
Here’s my step by step guide on how to make the perfect zoodles and pasta dish in about 10-minutes flat (I timed it…)!
Step by Step Zucchini Pasta
- 1 medium zucchini
- 1 garlic clove
- 1 tablespoon of extra virgin olive oil
- 1/4 cup of your favorite marinara sauce
- 2 tablespoons of parmesan cheese
- Salt and pepper to taste
Wash your zucchini and chop off the ends.
Peel your zucchini lengthwise with a vegetable peeler into a strainer. There is no need to peel off the skin of the zucchini unless you want to avoid the dark green color in your zoodles. The skin also adds more color and nutrients to your dish! Peel on one side of the zucchini until you hit the inside seeds, and then turn the zucchini a bit and keep peeling! Make thin strands throughout the entire zucchini until you end up with just the inner seed section, which may be thrown away.
Wrap the zoodles in a paper towel and press them to remove the excess water out. The drying process is important because it makes your zoodles more durable during cooking. Allow the zoodles to sit in the paper towel while you move on to the next step.
Meanwhile, set up a saute pan and place it on medium to medium-low heat. Add 1 tablespoon of extra virgin olive oil to the pan. Then, add 1 clove of minced garlic to the heated oil. I like to use my garlic press because it makes this process go super fast! Next, add the dried zoodles to the pan and allow them to heat in the garlic and oil for about 2-minutes.
Add about 1/4 cup of your favorite marinara sauce, 2 tablespoons of parmesan cheese, salt, and black pepper to the pan. Saute for another 2-3 minutes.
Finally, place the zucchini pasta into a bowl and enjoy! You may also add meatballs, shrimp, beans, or other protein source on top of the pasta to create a complete meal.
Tip: To make this recipe low FODMAP friendly, avoid using pasta sauce or garlic, but rather focus on flavoring the pasta with Italian herbs like parsley, oregano, and thyme.
This recipe complies with the following diets:
- Paleo – Yes, but be sure your marinara sauce doesn’t contain sugar and skip out on the cheese.
- SCD – Yes
- Low FODMAP – Yes, but make sure your marinara sauce does not contain garlic and onions and do not add extra garlic. Try garlic infused oil instead.
- Grain Free – Yes
- Gluten Free – Yes
- Dairy Free – Yes, as long as you avoid the cheese
- SIBO-Specific Diet – Yes, as long as you use canned diced tomatoes instead of marinara sauce.
- Keto – Yes – 1 serving has 8g net carbohydrates
This recipe makes 1 serving
Each serving includes: 235 calories, 12 g carbohydrates, 6 g protein, 18 g fat, and 4 g fiber.