Zoodles and Zughetti

13 comments

I have my sister-in-law to thank for introducing me to an incredible invention that changed my primal go-to dinners for good: the Spirooli spiral peeler. It has many uses, but my favorite is turning zucchini into zughetti, zoodles or whatever other fun name you can think of. It is fun, cooks fast, and is an all around crowd pleaser–kiddos definitely included! The other bright side is that my kiddos love to help turn the zoodle crank. It is like magic to them, and magic for me to get them involved in dinner prep!

The basics are:
1. Cut the ends of the zucchini to make them flat.
2. Choose to peel or not to peel, it works well either way.
3. Place zucchini as straight and centered as possible in-between the holds and crank away.
4. Heat some olive oil in a large sauté pan and throw in whatever you like. I usually do some combo of garlic, onion, basil, and oregano.
5. Sauté over medium heat until they become soft but not too mushy–there is a fine line of over-cooking here, so keep an eye on them.
6. Serve plain with a drizzle of olive oil or butter, or with your favorite no-added sugar or homemade “pasta” sauce.

The possibilities are quite endless here though. I like to brown up 1-2 pounds of meat to pair with my favorite sauce, or make some primal meatballs to serve along side. You could also opt for some butter and parmesan if you are open to dairy, make them southwestern with some diced tomato and “taco” seasoned meat, or make them Asian inspired with some gluten free soy sauce, red chili paste and nut butter.

I hope this expands your primal dinners as much as it did for me. Enjoy!

Happy Friday,

Heather

13 comments on “Zoodles and Zughetti”

  1. This has been a go to side dish in our household for awhile now because the kids love it! We call it Veggie Spahgetti. I use a julienne slicer/peeler gadget from Pampered Chef and I think it does pretty much the same thing as your slicer, Heather. Yum!

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      1. Hi there, wanted to know if you have you ever tried freezing the zoodles before cooking them for future use? I just hate how quickly zucchini goes bad (I live in the Midwest so it’s not very fresh to begin with). Any information would be great, thanks!

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  2. We love to eat a nice paleo meat sauce with spaghetti squash for dinner, but I feel like it’s really hit-or-miss with the spaghetti squash at the commissary (sometimes they’re there, sometimes they’re not). This would be a really fun alternative! Thanks, Heather.

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