Oodles of Zoodles

August 24, 2017

zoodlesHave you ever used a spiralizer? My friend, Gregory Ciurczak, is a foodie–and also, like me, a carb lover. But now that he’s found the spiralizer, he’s got a new outlook and has the blog today with his post, Oodles of Zoodles.

by Gregory Ciurczak

Last month I came upon a nutritional blog post about zoodles and it caught my foodie attention, as well as, piqued my culinary fascination. First, I learned I am late to the zoodle game: they have been around for years. Regardless, the long, beautiful strands of zoodles are made with zucchini and created on a kitchen gadget called a spiralizer.

zoodlesSecond, my foodie attraction was further aroused by numerous recipes where I can substitute zoodles for pasta. And last, there are many vegetables and fruits which can be spiralized into similar pasta-like stands and replace the addictive carbs which have plagued my food regime.

I quickly began researching and learned plenty. There are numerous varieties of spiralizers from inexpensive handheld devices, like a veggie peeler, to horizontal hand turned devices and vertical electric processors. Online critiques revealed the handhelds do not consistently produce the desired long strands while other feedback specified the most important feature are steel blades on a study base. Therefore, I chose a heavy gauge plastic hand turned base [pic below] with five carbon steel blades at a $30 price point. Assorted blades make a variety of attractive pasta-like strands –fettuccine, linguini, spaghetti, ribbons & angel hair– and one blade creates chip-like pieces which are terrific for fruit.

zoodlesI was pleasantly surprised at how easy the spiralizer is to operate but better yet how simple and quick it is to clean. Although dishwasher safe, it disassembles effortlessly, washes up easily and a good palm brush gets in-between the sharp steel blades.

zoodlesAll veggies are spiralized raw and in strands they cook up fast by boiling, baking or sauté. The internet offers abundant online recipe resources and besides zoodles, I’ve been spiralizing beets, butternut squash, yellow sweet potatoes, white onions, yams and white potatoes.

The zoodles are delightful in traditional pasta recipes, curries & soups; they are also terrific in stir fries but my favorite so far is pesto zoodles with garbanzo beans! I enjoy baking spiralized squash, beets and yams; intertwined they make a lovely salad with a light dressing or marry well as a side dish to many meat and/or fish recipes.

zoodlesI know want you are thinking: do zoodles really taste like pasta? Clearly the answer is no. However, whichever veggie you spiralize, in its new strand pasta-like form, it does taste significantly different. It gives the veggie a refreshing new twist and besides a new appearance it also has a delicious different texture. Spiralized veggies also add a very creative twist to many of the standard recipes I have been making for years, which is inspirational.

zoodlesHere’s a site for beginner recipes and more info that I like. A fresh primavera recipe you might enjoy. And here’s the spiralizer I bought.

And I am saving the best for last. In a time where many of us are trying to reduce calories and are desperately trying to eat less carbs, I truly believe I have found my solution to this food challenge. A very filling cup of zoodles contains 3.5 grams/carbs and 33 calories while a cup of plain cooked pasta comes in at 43 grams/carbs & 220 calories!

With that said, may the gastronomic force be zoodled with you. I’ve got my own recipe for a Thai red curry dish below.
Bon Appetit!

If you love zoodles and have a good recipe I hope you’ll share in the Comments! Here’s Greg’s recipe:

Thai Red Curry w/ Zoodles, Shrimp, Tofu & Mushrooms
4 servings

All truly authentic Thai curries [red, yellow, green] are made with a paste; you can purchase them in a grocery stores or prepare them yourself. If you make your own, left over paste can be stored in the freezer. Paste is made easily in a food processor or mortar/pestle plus the flavors are more vibrant, delicious and good for us without packaged preservatives.


Curry Paste
1 cup red Thai curry paste [packaged or made at home]

or prepare your own red curry paste:
• 1 T coriander powder
• 1/2 T cumin powder
• 1 T fresh cilantro
• 4-6 sml dried whole red chiles
• 1 1/2 T fresh peeled ginger
• 1/4 c fresh garlic
• 4 T sliced lemongrass [use tender part inside stalk]
• 1 t salt
• 3 shallots
• 1 t fish sauce
• 1 T tablespoon chopped fresh kaffir leaves, kaffir powder or substitute lime juice
• 1-2 T olive oil as needed to blend paste

Blend all above ingredients in food processor or mortar/pestle, drizzle in oil if needed to acquire paste like consistency

1 med red bell pepper cut into small pieces
1 lg shallot chopped coarse
2T olive oil
1 14oz can coconut milk
1 medium zucchini spiralized
16 raw shrimp cleaned
1/2 block firm tofu cut into small cubes
8 oz thick sliced fresh white mushrooms

Garnish: Fresh chopped cilantro
Note: add 1c chicken stock to have a more broth like consistency.

1. In a large 12-inch non-stick skillet set over medium-high heat, add olive oil & red pepper; sauté until soft, three -four minutes; add chopped shallot and saute until soft, two minutes.
2. Add coconut milk [shake can well before opening], stir and cook until liquid starts to bubble.
3. Add the red curry paste, reduce heat to medium, stir until combined; simmer about three to four minutes.
4. Add the shrimp and sliced mushrooms, stir and cook two-three minutes until shrimp are pink.
5. Add the tofu, stir in gently and then add the zoodles/spirzalized zucchini; stir together and simmer five minutes [zoodles al dente and not mushy].
6. Ladle into bowl and garnish with cilantro.

Bon Appetit!

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29 comments on “Oodles of Zoodles
  1. Helene Cohen Bludman says:

    I looove zoodles! I love having them with spaghetti sauce. They are such an awesome and guilt-free substitute for pasta!

  2. Oh YUM! I want to make some now. Guess I’ll have to look into getting a spiralizer. Now to convince the man in the house that’s it’s pasta.

  3. I love my spiralizer! It’s one of the best kitchen gadgets I’ve ever bought!

  4. Jen Temcio says:

    I am way late to the game as well. I just got a spiralizer and haven’t even opened it yet. I am excited to start using it and would love to try your spicy recipe.

  5. Gayathri says:

    This is the first time I am hearing about spiralizer or even zoodles. They look so fun. And way healthier.

    Gayathri @ Musings Over Nothing

  6. My daughter in law makes zoodles taste so yummy. She has a spiralizer that looks much like an old clamp to table meat grinder. Get out of here carbs!

  7. GiGi Eats says:

    LOVEEEEE spiralized noodles and this recipe got me hankering them!! I think my friend and i actually decided earlier today that we are going to film a recipe which includes them!

  8. Rena says:

    OMG! You had me at spiral zucchini! I’ve seen them and wondered. Now I have to have one!

  9. I LOVE Zoodles! I mostly do zucchini and make an Italian Sausage/cherry tomato sauce to go over them. Your recipe looks fabulous!

  10. I love zoodles! I need one of those cool contraptions so I can make them at home!

  11. I don’t cook at all but I do happen to have a spiralizer! Definitely trying all of these zoodles. They sound delicious!

  12. The spiralizer is a great tool to have. I am definitely going to try these recipes.

  13. sonali jain says:

    This is the first time I am hearing about spiralizer or even zoodles. They look so fun.

  14. I have never heard of this, but it is such a great idea! What a healthy way to substitute for pasta. I think I need to get a spiralizer and try this. These recipes sound like they would be perfect for some new dinner ideas.

  15. I love zoodles! You have tried a few more veggies than I have. I really need to get more creative.

  16. Our Family World says:

    I don’t have a spiralizer but this post convinced me to get one for myself. I have seen so many recipes using zoodles but did not give it much attention. But this recipe is different. I will get that spiralizer asap.

  17. Heather says:

    My kids are so much better at eating when they get to help out with the prep work. They love spiralizing veggies.

  18. My whole family loves zoodles, the spiralizer was one of the best tool I bought. The kids just love to help with the prep work and then eating it is easy as they want to eat their own master pieces.

  19. I have this same spiralizer and I love it! My daughter has one, too, and she uses it to get the kids excited about eating their vegetables.

  20. Ananda says:

    the spiralizer looks like so much fun to use! and you have such great recipes!

  21. jessica bradshaw says:

    I had one that I never opened. I decided to trade it for an ice cream maker I also never use. I am so intrigued by zoodles though and think I may need to try it out.

  22. Looks like some creative and delicious ways to make noodles. I wouldn’t have thought about using some of those veggies but they look delicious.

  23. Kelly Reci says:

    Another cool kitchen tool that I am in love with. This is super cool. It will help the ingredients not only to cook easily but also to look so nice.

  24. Annemarie LeBlanc says:

    I don’t have a spiralizer but my sister has one. I would ask if I could borrow hers for a day so I can make this yummy zoodles dish. I think it is about time to get a spiralizer for myself too. Thanks for sharing the recipe!

  25. I enjoy using the spiralizer fun and allows you to create so many nice and good for you dishes. Now I am hungry.

  26. Yum! I love using my spiralizer to make zoodles! Zoodel shrimp scampi is my favorite!

  27. Clarie says:

    This i a whole new thing for me. I will try zoodles one day

  28. RD says:

    This is the first time i’ve heard about zoodles, will try this at home. Thanks for posting.

  29. devolina says:

    The spiralizer looks like such a lot of amusing to Utilize! Thanks for sharing.

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