Did you know that homemade zucchini can serve as a great gluten-free and low-calorie substitute for pasta? Try this new, healthy taste!
Are you sensitive to gluten or are you on a low carb diet? Looking for something that could best replace your popular classic pasta?
Try the home-made zucchini spaghetti popularly called zoodles! The word zoodles itself is a combination of two words: zucchini (zucchini) and noodles (pasta).
Zoodles - gluten-free, low-calorie and fun "spaghetti"
The advantage of zucchini pasta over wheat pasta is that it does not contain gluten, so it is suitable for all those who are hypersensitive to this ingredient.
It is also a great choice for vegans, vegetarians and those who are on a raw diet. It also contains very little fat and carbohydrates, and is also low in calories.
For zoodles, you will need homemade zucchini and a spiralizer with which you will turn these vegetables into spaghetti. But even if you don’t have a spiralizer, you can also slice the zucchini by hand into thin sticks or grate them on a grater.
If you want crispier and even healthier zoodles, don't peel the zucchini - it has a lot of nutrients in it, and the spaghetti itself will retain moisture longer with the peel. Be careful, of course, to use only home-grown, organically grown zucchini.
Similar to pasta, the rule applies to zoodles - they are best al dente. That means, if you blanch or sauté them, let it be for up to 1 minute. If you boil them, they will be sticky and tasteless. Since zucchini is rich in water, it is best to eat them - raw!
Zucchini zoodles, just like plain pasta, can serve as a base for a large number of dishes.
Preparation of zucchini zoodles
With the help of a spiralizer or julienne cutter: wash the zucchini well and do not peel it. Cut off its ends and place it on the spiralizer, place it on the desired width of the spaghetti and chop. You can easily cut the zucchini into thin sticks and with the help of a julienne cutter.
By hand (with a knife): choose a zucchini as flat as possible so that you can cut it into thin sticks more easily. Cut it into thin slices first, then cut those slices into sticks.
An idea
You can also shape other vegetables (beets, beets, cucumbers, carrots, sweet potatoes u) into spaghetti or long noodles and combine them with healthy sauces. Such meals will be much healthier and more nutrient-rich than those prepared with plain purchased pasta, which contains gluten, is rich in bad carbohydrates and brings only empty calories.
Zucchini zoodles with tomatoes, garlic and basil - recipe
Ingredients:
½ tablespoons olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh basil
a few home-grown tomatoes, sliced
a pinch of chili or red pepper
a pinch of Himalayan salt
black pepper (optional)
1 large homemade zucchini
Preparation:
Heat the olive oil in a pan, then add the garlic and simmer for about 30 seconds.
Add sliced tomatoes, Himalayan salt, black pepper and a bit of chili. Reduce the heat a little.
Stir and let the tomatoes simmer for about 15 minutes, until soft.
Stir in zucchini or spaghetti zucchini and basil and simmer for about 1 minute. Serve immediately. If desired, sprinkle with a little toasted pine nuts or walnuts.
Try blanched or raw zoodles and decide for yourself which variant is better and tastier!
