Spiralized veggie noodles are all the rage. I was skeptical about the craze. I mean, I love a good kitchen gadget, but could a vegetable masquerading as a carb-y, delicious noodle really pull through as an adequate substitution. The short answer, yes!
I received a spiralizer as a Christmas-ish present and we were pleasantly surprised with how our first attempt at zucchini noodles (also known as zoodles or coodles, if you’re calling them courgettes) turned out! I attempted a recipe from one of my go-to aspirational lifestyle blogs: The Londoner.
Lemon, tomato and feta zucchini noodles were a serious success. So much so that, at the completion of the meal, Kyle was wondering what other available vegetables could be turned into noodle form.
The instructions are super simple: start by preheating your oven to 350F. Crush and then mince one clove of garlic. Add to a couple tsp of olive oil. Then, take a couple handfuls of cherry tomatoes and halve them. Toss them on to a baking sheet and drizzle with your garlic oil. Season with salt and pepper. Roast those babies for 15 minutes. Keep that garlic oil bowl at hand.
In the meantime, spiralize 4 zucchini and set aside. I will say, it’s a good idea to chop your zucchini noodles into manageable noodle pieces. Toss a good handful of feta over your zoodles when you’re done.
The tomatoes will probably be done around now. Take them out and set them and add them to the noodles.
Going back to your garlic oil bowl – in that bowl combine that juice of one lemon, 1 tbsp of honey, 3 tbsp of olive oil. Pour that goodness over your tomatoes and noodles. Et Voila!
So easy. Pretty healthy too, really. It’s kind of a strange thing, the spiralled veggie noodles. It’s almost as if they trick your stomach into thinking they really are the same kind of filling meal as a carb rich pasta dish. Try it and see!
Hassle level: like a 1 out of 10. You can have this prepped and made in like a half hour. Amazing.