ode to the zucchini noodle

Oh zucchini noodle, how I love thee. You are at once a healthy vegetable and the perfect vehicle for delicious sauce. You are the creative solution to what could be perceived as a boring vegetable. You are easy to make, easy to cook, and easy to love. How I wish everyone could understand the beauty of you as an ingredient.

Zucchini noodles - or "zoodles" as they are sometimes called - can be prepared easily with a hand-held spiralizer. I purchased a simple Gefu on Amazon and it has been a tremendous kitchen asset. It functions like a giant vegetable pencil sharpener and can help you create a pile of zucchini noodles in just a few minutes. My husband Eric adores pasta and would willingly eat pasta for every meal. Even he has accepted zucchini noodles as a reasonable (and healthier) substitute. They can be served raw or quickly sauteed in a skillet and are the perfect canvas for any dressing or sauce.

On my Recipes page, I have included several zucchini noodle dishes. The latest addition - seared lamb loin chops over pesto zucchini noodles - features sauteed zucchini noodles with cherry tomatoes and pesto. The tomatoes break down in the pesto and help to provide additional liquid that is absorbed by the "zoodles" in the skillet.

Another delicious way to serve zucchini is as part of a carbonara dish; traditionally Italian carbonara includes egg, cream, bacon, and cheese. The zucchini noodles (instead of pasta) can help to offset the heaviness of the dish but do not detract from the incredible flavor of the sauce. Similarly, my spaghetti alla puttanesca dish can be served with zucchini instead of spaghetti to the same effect. I hope you will give zucchini noodles a try - simple, easy, healthy, and underrated part of a delicious diet.