Low Carb High Taste Zoodles (15 Minutes, Vegan)
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“Fast, Faast, FAAAST. Last night I turned off the light switch in my hotel room and was in bed before the room was dark” – Muhammad Ali
This is pretty much how quick I got my zucchini noodles done. SPEED!
I liked it, because it’s not a massive kitchen tool, but it rather looks like an oversized pencil sharpener that you can put next to the glasses on your shelf.
Apart from that it looked like it would help me to whip up healthy meals fast! And so it did.
(FYI: WE don’t have a deal or anything with that zoodle maker, I just really like it. But I used an affiliate link as it would be silly not to, haha.)
Out came an Italian style Zucchini Noodle dish.
It’s super easy to prepare since you just have to throw your zoodles in a pan, slice your cherry tomatoes, chuck in some walnuts and finally add a tablespoon of pesto (if you’re vegan go for a pesto without cheese, for example this one.
Even the busiest anti cook should be able to throw this together for a quick lunch or dinner.
What’s more the dish tastes much better than the time spent on it would suggest.
On this note I have to mention that it’s already very good without the feta, but with it, it’s really next level stuff.
On top of that it’s a very nice low carb recipe, so if you’re following that particular way of living or are just wanting to cut down on carbs then this is a great place to start (more veggie low carb recipes this way!).
Plus, I had the impression the zucchini noodles actually taste a bit like pasta once they are spiraled.
Health Benefits – Low Carb High Taste Zoodles
Let’s swing the spotlight over to the star of this post’s show – the zucchini.
First of all I’ll have to reveal a long kept secret about the zucchini: it’s a FRUIT! (1); but well, just in botanical terms. When it comes to cooking it’s more similar to a vegetable.
Zucchinis keep well in the fridge for a long time, but they become bitter over an extended period, meaning they’re more enjoyable to eat fresh.
As already mentioned, zucchinis are the perfect fruit (!!) for people interested in losing weight. They’re high in water and just contain around 17 calories per 1 cup (223 grams) (2).
Looking at the micronutrients they unfortunately also keep it relatively low key.
Still, they do contain high amounts of vitamin C and potassium, important to avoid avoid fatigue, muscle damage and muscle weakness (3).
All in all a very cool fruit!
Now we’d love to know:
- What do you think about zoodles? Just a trend or a practical way to get more veggies into your diet?
- Can they really be a true pasta replacement?
- Do you think zucchinis should go to the fruit section in the supermarkets?
- What’s the difference between a courgette and a zucchini? Do you even care?
- ¼ cup feta cheese
- Use a spiral maker to get those lovely zucchini noodles aka zoodles. If you don’t have that magical thingy, you can also simply dice up the zucchini.
- Off it goes into the pan with a little bit of olive oil. Set it on medium heat.
- Cut the cherry tomatoes in halves and add them to the pan. Also add the walnuts.
- Give it a nice toss. After around 7-8 minutes add the pesto and give it another toss.
- To finish off the zoodles garnish with basil leaves (and feta cheese, if you have it around)
- Ready. Enjoy!
IF YOU LIKED THIS RECIPE: Then you should definitely check out how to make Pesto yourself! Super quick to make and damn tasty! If you’re interested a real pasta dish, you HAVE TO check out this Pasta Salad With Peanut Butter! MAKE IT VEGAN: Just get a vegan pesto (like this one and BAM!, it’s vegan 🙂 Recipe inspired by Two Peas and Their Pod