How to make zoodles (that taste great)

Okay, pasta lovers – gather ‘round. You don’t want to hear this (and probably know it already), but eating too much pasta is really not good for you! Even without wheat allergies and sensitivities, most people won’t do well on a diet that’s overloaded with high-carb pasta.

The good news is there are alternatives that taste just as delicious, and can be doctored up to resemble your favorite pasta recipe. These zoodles can be served with melted cheese, topped with your favorite meat sauce, or loaded up with marinara and some grated parmesan for an incredibly delicious and nutritious lunch.

I’ve tried julienne peelers and mandolins, and personally prefer the mandolin as it reduces the risk of me shredding my fingers into skoodles (skin noodles – I know, I know, that’s gross). The julienne peelers also tend to clog more quickly than the mandolin.

There are larger appliances on the market that make zoodling a snap – but they require more of a financial investment, and take up loads more counter space (like the spiralizer from Sur La Table). My thought is that if you’re going to make zoodles once a week or so, a simple mandolin will do. If you’re giving up your day job to become a full-time zoodler, definitely go for one of the electric gadgets.