This may be the weirdest post I will ever do and my kids will probably be like “Mom, that is a horrible photo.” And they won’t be wrong. But It’s really all I need to highlight these zucchini noodles.
Eating zucchini noodles in place of pasta is an excellent idea. Zucchini noodles, or zoodles, contain way less carbs and calories than pasta, they are a great source of Vitamin C and they are quite filling. The only problem is they are not always very satisfying as a pasta substitute, mainly because zucchini “noodles” or zoodles are usually wet, soggy and flavorless. So here is the perfect solution to this conundrum:
Roast your zucchini noodles. (shoutout out to my daughter Tara who introduced me to this!) Simply throw them on a cookie sheet, drizzle with olive oil and season with salt and pepper. Then bake or roast them in a convection oven or regular oven at 375 degrees for about 30 minutes until brown. What this does is make your zoodles drier, crispier and more flavorful.
I think you will find this method a way better alternative to typical zucchini noodles and a great way to enjoy the sauce which is one of the best parts of pasta anyways! And if you still want a few noodles thrown in with your zoodles, that is totally fine. Because there is nothing wrong with eating some whole wheat pasta. Whole wheat pasta is a great source of fiber and protein. Notice how I am not saying white pasta because I really don’t recommend you choose white pasta unless there is no other options. Or unless you are in Italy and they are making homemade white pasta. And notice that I am saying a few noodles. That’s because the problem with pasta is that the portion size is 1 cup and that is just not realistic. You will definitely want to eat more than that. But if you make roasted zoodles, you can eat that as your base of your pasta and throw in a few actual whole wheat noodles as well for a very filling and satisfying meal. Or you can just skip the pasta all together.
i like to eat zoodles with a hearty marinara sauce or turkey bolognese made with lots of chunky vegetables. (see my recipe on this blog called Make-Ahead Turkey Bolognese Sauce) . Another way to eat them is to make a broth-based sauce with sauteed garlic and vegetables, and then throw the roasted zoodles in the pan to combine with the sauce.
So this post may be weird and the picture may be kind of ugly, but your healthy dinner made with roasted zucchini noodles will be simply beautiful!
