Oodles of Zoodles!
Zucchini noodles (or zoodles) are super easy and quick to make and can replace noodles in pasta dishes. I highly recommend getting an Inspiralizer Veggie Spiralizer tool.
You can make veggie noodles out of squash, zucchini, sweet potato, butternut squash or anything else you can think of! It’s a great way to add more veggies into your meals and to replace grains on a Paleo diet. To make this meal even easier, I like to buy already spiralized zucchini from Whole Foods.
For the Sundried Tomatoes, I like to use ones packed in olive oil for more flavor. The Mediterranean Organic brand has Sundried Tomatoes without garlic or onion if you’re sensitive to those. Chopping them into smaller pieces allows you to get more flavor into the meal without having to use as many sundried tomatoes.
If you feel adventurous, try adding additional ingredients to up the flavor. I think pine nuts, basil or avocado would be great additions to this basic zoodles recipe.
Oodles and oodles of zoodles
- Prep Time10 min
- Cook Time8 min
- Total Time18 min
- Serving Size4
- 4 organic zucchini or package spiralized zucchini
- 5 organic sundried tomatoes
- 1 organic baby bok choy
- 1 tbl organic olive oil
- 1/4 tsp organic Italian seasoning
- salt/pepper, to taste
Wash zucchini and bok choy. Use a spiralizer to create zucchini noodles or you can buy a package of already spiralized zoodles. Chop bok choy into small pieces including the stem.
Chop 4 to 5 sundried tomatoes into small pieces so that you get the flavor throughout the zoodles.
Heat stainless steel skillet on low and add olive oil to the pan. Add zoodles, sundried tomatoes, bok choy, salt/pepper and Italian seasoning.
Cook on low to medium, stirring frequently for 7-8 minutes. Store leftovers in a glass container in the fridge.