Oodles of Zoodles

Have you jumped on the zoodles bandwagon yet?  If not, what are you waiting for?  We’re all looking for healthier choices when we eat/meal plan, etc.  For years, I have been doing the zucchini noodle thing, or ‘zoodles’ if you want to be trendy and fancy.  I started off simple.  Just replacing my noodles with zucchini ribbons for pasta (basic spaghetti & meatballs, lasagna, healthier Greek yogurt based Alfredo, etc.).  Then I got fancy and did Kung paso zoodles (from Skinnytaste).  If it can be served with noodles, I will most likely replace that with zoodles.  I even mix zoodles (without the green peel) in my daughter spaghetti and she has no idea).   I don’t have a fancy spiralizer, but rather a $10 hand held one from Amazon.  You know, similar to the “As Seen on TV” one you can get at Target.  All of my zoodle substitutions have always been cooked zoodles.  But summer time means fresh and easy meals.  So I’ve been experimenting with raw zoodle salads and they have been just as easy an delicious.

The first was a recreation that my mom made for one of our Sunday dinners because she knows we like to have veggies with our meals, and that I LOVE zucchini.  It was like a zucchini caprese salad with fresh mozarella, tomatoes, basil and a great balsamic vinaigrette.  It was delicious.  I had 3 helpings.  Even my hubby went back for seconds.  It inspired me to experiment some more.  So tonight I created this beautiful salad: 


Greek Zoodle Salad!  Man, was it delicious!  To go with it, I made a super simple Greek Garlic and Herb seasoned pan seared chicken thighs.  Here’s what I did with the salad (everything is organic, if possible):

2 large zucchini’s (spiralizer into 3-4 inch lengths)

1/3 cup heirloom cherry tomatoes, quartered

1/4 cup Greek olives, chopped

1/4 cup fresh mozarella quarter

1/4-1/3 cup crumbled feta

Dressing:

Juice of 1 small lemon

About 2 tbsp lemon olive oil

Splash of red wine vinegar

1/2 tsp. Greek seasoning

I just put all the ingredients together in a bowl and tossed it all together.  Easy Peasy and delicious.  

The chicken: season the thighs with Greek seasoning. I did a pan sear in lemon olive oil and 1 tbsp of garlic and herb butter that I had made and had left over from another recipe a few weeks ago.  

Do you zoodle?  What are you favorite ways to use them?  Have you spiralizer any other vegetable?  

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