I am seeing recipes for Zucchini “Noodles” or Zoodles everywhere! It may have a little something to do with the fact that the late-summer veggie is bursting out of gardens left and right and people are scrambling to eat the spoils of their labor before their harvest, well, spoils! Gad-ZUKES! Zucchini noodles are being touted as a wonderful grain-free, gluten-free substitute for traditional pasta. Personally, I like to mix the two together.
I suppose one can only eat so many helpings of zucchini boats and sautéed zucchini before they curse the day they planted their summer squash. That’s why I love the idea of creatively transforming zucchini into something it’s not. Not only does it keep our love of zucchini fresh, it crams more veggies into our daily diet.
I decided I just had to try my own batch of Zoodles. They just look so darn pretty and colorful. I used both green and yellow summer squash.
TIP: A julienne peeler works wonders *or* cut the ends off the zucchini and – in long strokes the length of the zucchini – run it down the wide-mouth side of a stand-up grater for nice, thin strips.
I made my dish based on a recipe from Williams-Sonoma. If you’re ready to create your own zucchini noodles, I’ve got you covered! I scoured the web to round up some other incredibly delicious Zoodle recipes and tips for you. Check them out on my Zucchini Noodle Pinterest Board.
Now that I’m hooked on zucchini, leave me a link to your favorite, creative zucchini recipes in the comments section and I’ll tweet/pin/facebook them out to the interwebs!