In my efforts to add more vegetables to my diet, I’ve been experimenting with zucchini pasta, also known as zucchini noodles, or zoodles as I prefer to call them. Much like lettuce is the foundation for a salad, with an outrageously wide variety of topping options – the zucchini noodles are the foundation for a Paleo pasta, and the possible additional ingredients are limited only by your taste buds.
I’ve tested two different varieties of zucchini pasta so far – both of which I’ll share. But let’s start with the one and only required ingredient – zucchini. In this case, I used both zucchini and summer squash. It’s possible to create this dish without a spiralizer – but this kitchen tool definitely makes the zucchini more pasta like. If you don’t have one, try a vegetable peeler or mandolin slicer.
Some recipes, such as in Against All Grain, call for letting the zucchini noodles “sweat”. Although I did not try that method this time around, I will definitely give it a shot on my next zoodle venture.
While you could use marinara, pesto or meat sauce just to name a few – I chose to dress my zoodles in garlic and olive oil, in order to compliment the flavors of my other added ingredients
I added grape tomatoes to my zoodles…
While you could probably just toss the tomatoes right into the pan, I decided to roast mine first. I cut them in half, sprinkled with salt and pepper, drizzled them in olive oil and baked for 15 minutes.
Since I had some left over grilled chicken in the fridge, I sliced that up and tossed it in as well.
Voila! Grilled Chicken & Roasted Tomato Garlic Zoodles!
I got carried away with my spiralizer – making more zucchini noodles than I could eat in one serving. So the next night I started with the same foundation of zucchini noodles in olive oil and garlic, and experimented with adding grilled chicken, artichoke hearts and sun dried tomatoes.
Delicious!!! I can’t wait to try it with Pesto sauce next time. Have fun tantalizing your taste buds with whatever ingredients and flavors you are most fond of! It’s hard to mess this dish up.
What are YOU going to put in your zucchini pasta? We’d love to hear from you!!
- 3 - 4 medium size zucchini, yellow squash or a combination
- 2-3 garlic cloves
- Olive oil
- Salt & pepper
- Optional toppings include but aren't limited to: grape tomatoes, grilled chicken, artichoke hearts, sun dried tomatoes
- Spiralize the zucchini and squash to make the pasta noodles.
- To roast the tomatoes - cut them in half and spread them out on a cookie sheet covered in parchment paper.
- Drizzle with olive oil, salt and pepper - and roast for 15-20 minutes at 400 degrees.
- Once the tomatoes are roasted, saute the zucchini noodles with some olive oil and fresh chopped garlic.
- Don't cook too long - or they will become soggy.
- As the noodles begin to heat up and soften slightly, add your desired ingredients - grilled chicken, roasted tomatoes, artichoke hearts, sun dried tomatoes or any other toppings of your choice, and cook just until heated through.
- Transfer to a bowl and dig in!
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