Zoodles is one of those recipes I come back to every summer. I first learned it from the wonderfully talented Hilit Savir-Zidon, and it’s exactly the kind of meal I crave when the weather turns warm and heavy dishes lose their appeal.
Instead of pasta, zucchini takes center stage here, which means you’re mostly eating vegetables—fresh ones that haven’t been cooked long enough to lose their delicate flavor or nutritional value.
The result is light, vibrant, and satisfying in a way that doesn’t leave you ready for a nap afterward.
Zucchini works particularly well because it’s firm and less watery than standard summer squash, but if that’s what you have on hand, it will work just fine too. Just make sure it’s fresh and firm.
- Did you make Zoodles with Blistered Tomatoes and Parmesan? Don’t forget to tag me on Instagram
- Don’t miss: 2-ingredient flaxseed crepes (gluten free and low carb)