If you haven’t zoodled yet in life, you are seriously missing out. I mean let’s be honest, who knew that slicing zucchini into noodle form and sautéing it briefly would taste good. While zoodles are definitely not the same as pasta, they are a perfectly suitable and guilt-free way to indulge in a one-pot meal of creamy deliciousness.
If you are like me and feel somewhat wrong eating an entire meal of solely vegetables and need a pork product to make you feel human, cook your favorite sausage on the side, slice, and add to the top of your zoodles. It’ll still count as healthy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 (or 2 if you eat like a rabbit)
2 tablespoons olive oil
2 medium zucchini or squash
juice from 1 lemon
1 1/2 tablespoons corn starch (or tapioca starch if you want to make it Paleo)
1/4 cup water
any veggies or toppings you’d like–you can see I added some sweet potato and asparagus
salt and pepper, to taste
1/2 tablespoon dill
- Using a spiralizer, slice zucchini and squash into noodle form. If you don’t have a spiralizer, you can use a mandolin or super sharp knife to slice the squash thinly, and then cut into noodle-sized width from there.
- In a small bowl or cup, combine corn starch and water. Stir until fully incorporated.
- In a medium-sized frying pan, heat the olive oil over medium heat.
- Add whatever veggies you’d like to the pan and cook for 5-10 minutes or until nearly cooked.
- Add the zucchini noodles and lemon juice and sauté for another 5-10 minutes or until soft.
- Add corn starch mixture to pan and stir everything constantly until the mixture starts to thicken.
- Once the “sauce” has thickened, remove pan from the heat and serve.