My kids have this love/hate thing going on with zoodles. Sometimes my oldest 2 boys love them and other times they look at me sideways when I serve it.

Zoodles are just zucchini used as noodles in a recipe. It's perfect for people who are interested in eating more gluten-free meals and for those (like me) who want to make a quick lunch.

This recipe is definitely one that doesn't require that you turn on the stove. All you need is a spiraler (or vegetable peeler like I used in the other recipe), your blender and other ingredients for the sauce.

Our experience with zoodles:

*I've tried making the zoodles by steaming and sauteing them a few times before and they come too watery. We prefer them uncooked/raw.

*My kids seem to like zoodles with marinara sauce more than with alfredo and avocado sauce (I made a vegan version using avocado from FitMenCook).

*We usually eat our zoodles without the skin, so I don't know whether or not there's a difference in flavor/texture with the skin on.

Eric and I love the flavor of this recipe and it didn't take much time at all for me to get this on the table for lunch.

Here it is! Try it and let me know whether or not your family likes it. :-)

Alfredo Zoodles

by Brown Vegan

Keywords: raw entree vegan vegetarian

Ingredients (Serves 4)

5 large zucchini
1 cup cashews, soaked in water for at least 2 hours
1/2 cup water (add more water if the sauce is too thick)
1 garlic clove
Juice of 1 lemon
1 tablespoon tahini
1/2 teaspoon sea salt
1 teaspoon oregano
1 tablespoon nutritional yeast
1 cup spring mix lettuce

Instructions

Using a spiraler, vegetable peeler or knife and cut the zucchini into strips.

To make the sauce: In a blender add in all the remaining ingredients (except the spring mix) and process until smooth.

In a large bowl, cover the zucchini with the alfredo sauce and use tongs to combine the sauce and zucchini evenly.

Mix in spring mix and enjoy!

I had a couple of zucchini & overripe tomatoes that I needed to use. I wanted something a little different from my usual salad, so I played around a bit in the kitchen.

I came up with a semi-raw pasta dish....semi-raw because I used zucchini instead of cooked spaghetti noodles. The result is a delicious and simple lunch idea.

I didn't think the kids would be interested in trying it, so I served them something else and made the pasta for my lunch. They all came over with a fork and gave this dish 2 thumbs up after trying it. Since plain zucchini doesn't taste like much (like traditional plain pasta) they assumed the zucchini was linguine. I'm not in the business of correcting them. *wink wink*

This recipe serves one but is apparently a great snack for 4. lol

Print and try this dish below.

Zucchini & Sun-Dried Tomatoes Pasta

by Brown Vegan

Keywords: saute entree vegan

Ingredients (Serves 1)

2 large zucchini, peeled
1/4 cup onion, chopped
2 roma tomatoes, chopped
2 sun-dried tomatoes, packed in oil (or if you're using regular sun-dried tomatoes soak in water until soft)
1/4 cup vegetable broth
1 garlic clove, chopped
1 sprig fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon vegetable oil

Instructions

Saute the onion and garlic in vegetable onion on medium heat until soft. Add in all of the removing ingredients (except the zucchini), stir and cover until most of the vegetable broth has evaporated and the roma tomatoes are soft. Remove the thyme stem.

Using a vegetable peeler, slice the zucchini into strips. You can also use a box grater or vegetable spiral slicer.

Pour tomato sauce over zucchini "noodles" and enjoy!

Alfredo Zoodles Recipe

Our experience with zoodles:

Zucchini & Sun-Dried Tomatoes Pasta Semi-Raw Lunch Idea