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Zucchini Noodles A.K.A. Zoodles 2 Different Ways

Basil Pesto Zoodles as featured in Sheridan Road magazine

Zucchini Noodles fondly known as “zoodles,” are simple to make, low in calories and carbs and can be used as substitute for traditional pasta in many recipes. Click below for some delicious ideas:

Basil Pesto Zoodles

This dish is a lighter version of traditional pesto pasta. The fresh herbs and vegetables pack it full of flavor without the guilt.
Prep Time
20 minutes
Total Time
20 minutes


Yield: 8 servings
  • 4.5 C packed basil leaves
  • 1.5 C shredded parmesan cheese, plus 1/2 cup for garnish
  • 2 garlic cloves, minced
  • 1/2 C pine nuts
  • 1/2 C chopped walnuts
  • zest & juice of 1 lemon
  • 1 C olive oil
  • 1 tsp salt
  • 8 medium sized zucchini and/or yellow summer squash
  • 1/2 C shredded fresh mozzarella
  • 2 C sliced cherry tomatoes
  • 1/2 C pine nuts, for garnish


  1. Combine basil leaves, nuts, garlic, salt, lemon juice & zest in food processor. Let motor run and slowly drizzle olive oil into processor until pesto is thoroughly mixed together.
  2. Use spriralizer to shred zucchini and yellow summer squash into noodles. Each serving is about 2 cups of "zoodles."
  3. Toss zoodles with approximately 1/4 cup of pesto.
  4. Top with 1/4 cup sliced cherry tomatoes and 1 tablespoon of mozzarella.
  5. Optional: garnish with pine nuts and shredded parmesan cheese.

Short Cut: Make this ahead of time and store in refrigerator for up to one week or freeze in ice cube tray. Each ice cube measures about 1 tablespoon.

Think Out of the Ice Box: Switch up the herbs and try this with cilantro or dill.


Note: This can be eaten as a raw dish or the zoodles can be cooked in the microwave or boiling water for 1 – 2 minutes.

Szechuan Zucchini Pasta

Zucchini Pasta is a tasty way to make gluten-free, low calorie/low carbohydrate meal without sacrificing the taste or texture of traditional spaghetti noodles. It’s simply turning grains into greens. Szechuan peanut sauce finishes this dish with full flavor.
Prep Time
30 minutes
Cook Time
5 minutes
Total Time
35 minutes


Yield: 6 servings
  • 2 T Aromatics (equal parts Lemongrass, Fresh Ginger + Chives blended in small food chopper)
  • 1/4 C Vegetable Oil
  • 1/4 C Sherry Vinegar
  • 1/2 C Smooth Peanut Butter
  • 5 T Low-Sodium Soy Sauce
  • 1 T Sesame Seeds
  • 2 T Cider Vinegar
  • 1 Red Bell Pepper, julienned
  • 1 Orange Bell Pepper, julienned
  • 1 Yellow Bell Pepper, julienned
  • 3 Celery Stalks, thinly sliced or flaked
  • 3 - 4 C Shredded Purple Cabbage
  • 5 Zucchini, spiraled into noodles
  • 2 C Cooked & Shelled Edamame
  • 4 C Cooked Shredded Chicken
  • Peanuts & Sesame Seeds for garnish
  • Chopped Cilantro for garnish (optional)


Step 1

Blend aromatics, vegetable oil, vinegars, peanut butter, soy sauce and sesame seeds together until smooth. Set aside.

Step 2

Combine cabbage, peppers and celery in a large bowl. 

Step 3

If you prefer to cook the zucchini, then blanch in salted boiling water for 2 minutes, drain & cool. Otherwise eat the spirals raw like a salad. 

Step 4

Top cabbage mixture with zucchini, edamame, and shredded chicken. Toss with dressing in individual bowls (about 2 T per serving). Garnish with peanuts, sesame seeds and cilantro.


Note: Dress noodles just before serving. The left overs will not save well if pre-dressed.

Short Cut: The dressing can be made up to a week ahead of time. Prep any raw vegetables in advance.

Think Out of The Ice Box: Try adding other vegetables such as snap peas or asparagus. If you want a little more kick in your dressing, then add more garlic & fresh ginger.

To learn how to make zoodles, click on the video below:

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