I love zoodles – and based on traffic to my blog’s zucchini recipes, so do many of you. Zoodles are quick, convenient, and healthy. Zucchini is packed with Vitamin C and potassium, and one cup of chopped zucchini contains less than 20 calories.
Summer is rapidly approaching, which means grocery stores and farmers markets around the country are going to have tons of affordable zucchini soon. I know many of you enjoy eating local, seasonal produce, so I’ve compiled 4 of my favorite recipes for vegan zoodles in one convenient place.
If you aren’t familiar with zoodles, I’ll give you a quick explanation. Zoodles are veggie noodles made from zucchini. They contain no gluten or grains, and they’re easy to make. All you do is cut the ends off of a zucchini and place it in a spiralizer. Here’s a picture of a zucchini that I transformed into zoodles using my hand-held spiralizer.
Check out these gorgeous noodles. They’re firm and thick, so they withstand heat and support heavy sauces easily.
Sometimes I like to make a big batch of zoodles and store them in the fridge for a couple days. You can also freeze recipes made with zoodles. I don’t have a microwave, so I typically pop frozen meals into the oven for 30 to 50 minutes at 375 degrees Fahrenheit.
Ready for the recipes? Click each photo to find out how to make the food pictured.
Here we go…
This zoodles recipe only requires 5 ingredients unless you decide to add salt and pepper. It gets most of its flavor from artichoke hearts and a roasted garlic vinaigrette, but it also has onions.
Need something with more flavor? You’ll love the next recipe.
This is one of the newest zoodles recipes on my blog, but it’s already a favorite in my home. Cashew butter, cilantro, and mushrooms are a few of the tasty ingredients you’ll find in this dish.
You can sub sunflower seed butter for the recipe above if you can’t eat cashews, but the flavor won’t be the same.
If you liked the recipe above for roasted garlic zoodles with artichoke hearts, try these creamy vegan spinach artichoke zoodles. They feature many of the same ingredients, but they get their rich flavor from vegan cream cheese. You can use regular cream cheese if you aren’t vegan or dairy free.
Alright, don’t leave just yet! We’ve still got one more tasty recipe for vegan zoodles.
Zucchini doesn’t party solo in this recipe for pesto pasta, but you can replace the other veggie noodles with zoodles if you want. I remember being super excited about the recipe below because I made it with fresh basil that I grew on my windowsill.