Middle age is where your metabolism goes to die, which is why it’s so dang easy to load on the pounds once you hit a certain age. I despise the word “diet.” But if you want to combat the fat and still eat tasty and satisfying meals, you may need to find inventive ways to cut the calories in your favorite foods.
Enter Zoodles — zucchini noodles — that are a shockingly good alternative to fattening pasta. Better yet, they’re healthier and take less time to cook — all of about 15 minutes, including prep. If you’re able to pull the veggies out of your garden like I do, the meal is basically free.
Most importantly, this is delicious. Honest. Aromatic, flavorful and just a little bit crunchy. Enjoy!
Spiralizers can be purchased for anywhere between $3 and $30. This $30 model has a crank that makes turning those giant backyard zucchini’s spaghetti-sized a cinch. But, if you’re working with normal store-bought squash, you can buy the cheaper hand-held spiralizers that go for just a few bucks on Amazon.
Italian ZoodlesPrint This
- 3-4 medium size zucchini (or one or two of those giant zucchinis you may have growing in the garden)
- 3-4 cups tomatoes
- 1/2 large onion
- 2-3 cloves garlic
- 1/4 cup fresh basil and/or oregano
- 1 tablespoon olive oil
- salt and pepper to taste
Using a spiralizer*, turn the zucchini into spaghetti size strips and set aside in a bowl. In a large frying pan over medium high heat saute the onions and garlic in the olive oil until softened, add the tomatoes and herbs. Drop in zucchini spirals and turn the heat up to medium high and toss continuously for about 3-4 minutes until noodles are tender but not overcooked. Serve with parmesan cheese.
Nutrition facts: This recipe makes 6 servings at 80 calories per serving. It provides 8% of the daily recommendation of dietary fiber and fat, but only 2% of the cholesterol, sodium and carbohydrates that you can consume in a day. What about vitamins? Italian Zoodles provide a whopping 50% of the Vitamin C; and 20% of the Vitamin A that you need in a day. Calcium: 8%; Iron 4%.