It’s true. Zoodles will never come close to the dense, chewy strings of pasta you once loved. But when you acknowledge the zoodle for what it is – thin slivers of vegetables that hold sauce and carry flavor from your bowl to your mouth – you begin to notice texture. You appreciate how the thin ribbons wrap around your fork. And really, you revel in the green crunch of zucchini or the earthy bite of spiralized beets.
Oh, and kids love them.
Like its grain-based cousins, you can boil, bake, or fry zoodles. Serve them chilled, covered in sauce, or swimming in a warm bowl of bone broth. Try topping your zoodles with a faux-mato sauce and meatballs or serving them alongside Thai fish packets that are spiked with lemongrass, ginger, and fresh cilantro.