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Happy Friday!
Today we’re talking “zoodles” (zucchini noodles).
Have you seen recipes for them? Tried them?
Zucchini sliced into pasta-like ribbons have been quite the rage for some time, especially with folks doing low-carb, paleo, gluten-free and Weight Watchers.
If you haven’t yet tried zucchini noodles, take note: They’re delicious!
A light and healthy alternative to pasta, you can pretty much sauce them any way you would pasta – garlic and olive oil, Parmesan and red pepper flakes, marinara sauce, pesto, alfredo!
Substituting a cup of zucchini noodles for pasta will save you a whopping 5 Points too!
There are several kitchen tools you can use to turn zucchini into noodles. Vegetable peelers, julienne peelers and Mandoline Slicers can all get the job done.
And there’s a little device called the Veggetti (which I picked up at TJ Maxx) that works like an old-school manual pencil sharpener.
The most popular tool for making vegetable noodles is called a Spiralizer. Since I’m forever trying to simplify my life and my kitchen, am not usually a fan of single-purpose kitchen tools, and barely have space as it is, I’ve delayed purchasing one.
But my brother and sister, both proud owners, give it high marks.
So, I’ve spent the past few days gathering Weight Watchers friendly zucchini noodles recipes, tips, hints and “how-to” videos.
And even made zucchini pasta for lunch two times this week. Once with olive oil, garlic, chopped tomatoes and a sprinkle of Parmesan (a Weight Watchers version of this one from The Pioneer Woman).
And once with pesto, chopped roasted bell pepper and chopped turkey.
While I’ve made zucchini ribbons before, I was really surprised at how much I loved the taste and texture of the “spaghetti” shaped noodles.
If I’d been blindfolded I would have sworn I was eating al-dente pasta!
What makes me most excited about the spiralizer is how fun it makes creating, cooking and eating vegetables for kids and adults of all ages!
So, if you’re looking for a fun way to get more vegetables into your life, this little kitchen gadget may be just the thing, so to kick things off we’re going to give one away! (Scroll down to the end of the post for all the details.)
Here’s a Great Video Demonstrating How to Use the Spiralizer to Make Zucchini Noodles…
And to spark your creative juices, here’s a great list of zucchini noodle recipes from my favorite Weight Watchers sites, with calories and WW Points when available.
Talk about variety! I’ve got several bookmarked to try in the coming weeks.
Zucchini Noodles (Zoodles) Recipes from My Favorite Weight Watchers Sites
- Chilled Sesame Zucchini Noodles
137 calories, 1 WW Point (Simple Nourished Living) - Cashew Chicken with Zucchini Noodles
336 calories, 9 WW Points (LaaLoosh) - Chicken and Zucchini Noodle Caprese
342 calories, 7 WW Points (SkinnyTaste) - Cold Sesame Zucchini Noodles
137 calories, 3 WW Points (Hungry Girl) - Creamy Ricotta Zucchini Noodles
129 calories, 3 WW Points (Slender Kitchen) - CrockPot Chicken Zoodle Soup
90 calories, 2 WW Points (Dashing Dish) - Garlic Parmesan Zucchini Noodles with Sausage
317 calories, 8 WW Points (Slender Kitchen) - Kung Pao Chicken Zoodles for Two
277 calories, 7 WW Points (SkinnyTaste) - Lemon Garlic Zucchini Noodles
142 calories, 4 WW Points (Eat Yourself Skinny) - Parmesan Zucchini Noodles
91 calories, 2 WW Points (Slender Kitchen) - Raw Zucchini Noodles with Tomatoes & Pesto
148 calories, 4 WW Points (SkinnyTaste) - Shrimp Piccata with Zucchini Noodles
330 calories, 7 WW Points (SlenderKitchen) - Shrimp Scampi with Zucchini Noodles
286 calories, 5 WW Points (Slender Kitchen) - Shrimp Zoodles Parmesan for Two
375 calories, 7 WW Points (SkinnyTaste) - Thai Red Curry Tofu with Zucchini Noodles
303 calories, 7 WW Points (Slender Kitchen) - Zoodles and Meatballs
325 calories, 6 WW Points (SkinnyTaste) - Zucchini Noodles Marinara
117 calories, 3 WW Points (Hungry Girl) - Zucchini Spaghetti with Shrimp
290 calories, 5 WW Points (Hungry Girl) - Zucchini Noodles with Creamy Avocado Pesto
172 calories, 6 WW Points (Eat Yourself Skinny) - Zucchini Noodle Lo Mein
277 calories, 4 WW Points (Hungry Girl)
How To Make Zucchini Noodle Lo Mein Video…
Frequently asked questions about zucchini noodles
Q: How much should I make?
A: Plan on about 1 medium sized zucchini per person. It may seem like a lot, but once they are cooked they shrink a lot.
Q: How do I cook them?
A: Boiling – If you’re going to mix them with pasta, plunge them right into the boiling water with the pasta as soon as the pasta is done. They only need to simmer for a minute or two to get soft and can be drained right along with the pasta.
Pan Cooking – This seems to be the preferred method. Just a minute or two in a large skillet (affiliate link) set over medium heat is all it takes to soften them up for serving. Think stir-fry -cook them hot and fast like you would in a wok and then serve immediately.
Q: Sometimes when I add a sauce it turns runny, how do I avoid that?
A: Zucchini has a very high water content, so after cooking, if you add a sauce, it can tend to get soupy. Try using thicker sauces. Another trick is to plan ahead and expel some of the water from your zucchini, first. Toss your raw zoodles with kosher salt (about 1/4 teaspoon per small/med zucchini) and then place them in a mesh strainer (affiliate link) that drains over a bowl.
Search for More Weight Watchers Friendly Zucchini Recipes
More Helpful Videos on Making Zucchini Noodles…
How to cook noodles:
3 Favorite Zoodle Recipes:
More Weight Watchers Zucchini Recipes
- Weight Watchers Chicken and Polenta with Zucchini Tomato Sauce
- Crispy Baked “Zucchini Fries”
- Baked Pasta with Zucchini and Cottage Cheese
- Italian “Zucchini Sauce” with Penne and Chicken Sausage
- Skinny Curried Zucchini Soup
- Skinny Zucchini Apple Loaf Cake
Spiralizer Giveaway Details…
Today, because it’s Friday, because it’s my favorite day of the week, because I care about you and want to help you have fun while eating more vegetables, I’m giving away a Spiralizer!
I don’t own one of these fun kitchen gadgets yet, but both my brother and sister are huge fans! Anything that makes eating your vegetables fun and delicious is pretty awesome in my book 🙂
TO ENTER
To enter the giveaway, just answer the following question in the Comments section of this post:
“What’s your favorite vegetable and why?”
Just let me know which vegetable you prefer and why and you’re entered to win the spiralizer (affiliate link).
THE RULES
One entry per person, please
Winners will be announced Sunday night. Be sure to check back to see if you won!!
Good luck!
Giveaway sponsored by Simple Nourished Living.
5/1/16 Giveaway has ended!!
The winner of the Spiralizer is:
Linda G. “I love almost all vegetables. Always seeking to lower calories, fat, sugar, roasting vegetables is my favorite method of cooking. This brings out wonderful flavors in squash, zucchini, okra, brussels sprouts etc.”
Congratulations, Linda! Contact support@simple-nourished-living.com to claim your prize!
And thanks to all of you who stopped by and participated by sharing your favorite veggies with us! I loved all the delicious ways you have for preparing them 🙂
Right now it’s green beans, fresh and eaten raw. Changes all the time.
Carrots are my favorite. Hot, cold, cooked, or raw you cannot go wrong!
I love all vegies but my favorite has to be the tomato. So many ways to cook and eat it! And I love to grow them too!
I love Cauliflower, and the versatility of it. My favorite way to eat cauliflower is to eat it raw. However, I have roasted (my second most favorite way), steamed, sautéed, boiled, and pureed it. All which are great ways to eat it. I have used it in place of mashed potatoes, made cauliflower rice, cauliflower” taters tots”, and have friends who eat gluten free who use it pureed as a pizza “crust”.
love spaghetti squash and brussel sprouts
My favorite vegetable is zucchini because of it’s versatility!
I really love spinach. It is my go-to as an add-in for many meals right now. I use it in hot and cold dishes.
I love artichokes dipped in melted butter. Eating an artichoke is a multi-sensory experience, from physically pulling off each olive green leaf to dipping them in the butter and scraping the leaves between your teeth in order to taste that little bite of delicious artichoke meat. There’s the trick of figuring out how much of the soft, purple inside leaves are edible and how much are thorny tips. Then there’s the heart, once you’ve reached it, with the challenge of trying to cut out the fuzzy middle but leave every last scrap of the edible stem possible, then dunking chunks of it in the remaining butter sauce. Yum!
I love beets – pickled or not. They are great roasted in mustard and olive oil. What amazing color! They even can turn my morning smoothy a lovely shade of pink. What a cheerful start to the day!
I love all kinds of vegetables and its very hard to pick just one favorite. If I had to pick a favorite it would be corn because it can be eaten so many different ways. I love it on the cob, in cold salads, as a side with chicken and mashed potatoes and many other ways.