In my effort toward healthier living, I’ve started looking at how to cut down my carb-consumption. Because I’d already planned to make spaghetti and meatballs to fit our letter of the week, I needed to find something to substitute for spaghetti.
So I turned to Google, and discovered zoodles.
(I really like saying the word. Zoodles.)
I like zucchini (or, as we call it in South Africa, baby marrow) and use it quite often in cooking. It’s easy to grate and add as a hidden veggie in most dishes.
To make zoodles, you need zucchini, a clove of garlic, a julienne slicer, olive oil, salt, and some grated Parmesan.
Slice the zucchini and place it into a colander. Toss with salt and let it sit for about 20 minutes.
Crush or finely chop the garlic.
Rinse the zoodles under cold running water until the salt is gone.
Fry the garlic in olive oil over medium heat. Add the zoodles and saute for about three minutes.
Serve topped with Parmesan cheese.
Or with meatballs. Need a recipe for delicious homemade meatballs?
The verdict: Jacques and I liked them. The girls were less impressed. “What is this stuff?” Angie asked. “I don’t eat it,” Emmy said. (Luckily for them I’d cooked some spaghetti just in case.)
Do you eat zoodles?