The Best Vegetables to “Zoodle”: A Creative take on Pasta

“Zoodling” originated as the term for zucchini spirals made into noodles. Zoodling vegetables is a creative way to make meals look good, taste amazing, boost your servings per day of vegetables, and eliminate heavy gluten products in pasta-like dishes and other meals for those who need to be gluten-free (i.e. Celiac Disease).

Usually, zoodling is done with a hearty vegetable (think veggies with good structure that don’t fall apart easily) and some form of a vegetable slicer that spirals, cutting the veggie into thin, long, noodle-like slices. Zucchini is the first type of produce that most people think about when zoodling, but there are many other great options! When choosing what you want to zoodle, it is really up to personal preference and what taste you are looking for.

Get Creative with Zoodling!

You do not have to just make pasta replacement dishes with your freshly-made zoodles. Here are some ideas to have fun with zoodling:

Make thicker slices of zucchini for a healthier version of curly fries. You can also do this with sweet potatoes!
Add some of the “noodles” to a homemade, broth-based soup. Zucchini and summer squash might taste the best here.
Add beet zoodles for a huge pop of color to any dish.
Add zoodles to your favorite pasta dish for a twist on an old favorite.

Four of the easiest vegetables to zoodle, and their nutritional information is listed below:

Zucchini happens to be low in calories and very nutritious. One medium, raw zucchini has 30 calories, 0 grams of fat, 7 grams of carbohydrates, 2 grams of fiber, and 2 grams of protein. Be sure to keep the skin on, as this is where much of the good nutritional value, like most other fruits and veggies, is stored.

Summer squash is very similar in taste and nutritional value as zucchini. One medium yellow summer squash has 30 calories, 0 grams of fat, 510 mg of potassium, 7 grams of carbohydrates, 2 grams of fiber, and 2 grams of protein.

Carrots are an excellent source of the antioxidant beta-carotene. One medium, raw carrot has 25 calories, 0 grams of fat, 6 grams of carbohydrates, and 2 grams of fiber.

Cucumbers contain a variety of antioxidants. The serving size of a raw cucumber, with the peel, is ½ cup and has 10 calories and 2 grams of carbohydrates.

If you are more experienced or want to be a bit more adventurous, you could try beets, jicama, or cabbage, too!

Your turn to take action: What new vegetables can you turn into zoodles for you and your family to enjoy?