Zoodles = zucchini noodles! The first time I tried zucchini noodles, or zucchini spaghetti, was at The Table (one of my favorite restaurants in Bombay). Who knew, that a couple years down the line I’d be making my own zoodles, thanks to a spiralizer accquired through a great deal on Amazon. In general though, you can easily find a handhekd spiral slicer for under $10 on Amazon, and let me tell you, it’s so worth it! The finished product looks and feels exactly like green tagliatelle, and the zucchini adds a nutty taste that you can’t find in regular pasta. Plus, zoodles are completely healthy since after all, they’re made fully from a vegetable!
Lemon Basil Parmesan Zoodles
Time: ~15 minutes
- 1 medium sized zucchini
- 2 tsp. olive oil
- Freshly ground basil (I used some from my indoor herb garden – picture here!)
- Splashes of lemon juice, according to preference
- Approx. 1 tbsp grated parmesan cheese
- Using the spiralizer, make zucchini noodles.
- Pat the zoodles dry with paper napkins. They should look like this:
- Place the zoodles in a pan, and sauté in olive oil with medium heat. Make sure to occasionally toss the zoodles, so that they don’t get too gooey.
- Once they are somewhat soft (but not mushy) splash the herbs and lemon juice in. I love the taste of lemon, so I put in a good amount. Toss for around a minute.
- Turn the heat to low, and add in the parmesan cheese. Lightly toss, and turn the stove off.
- Plate, and garnish with more cheese if you like. I topped mine with green olives for a little zing.