Spiralized

Spiralized describes vegetables or fruits that have been cut into long, coiled strands or wide ribbons using a spiralizer. A spiralizer is a kitchen tool that holds produce and cuts it as it is rotated or pushed through a blade, producing spaghetti-like strands, fettuccine-like ribbons, or flat sheets depending on the blade.

Common spiralized ingredients include zucchini (courgette), carrots, cucumbers, sweet potatoes, beets, and apples. The resulting products are often marketed as spiralized vegetables or spiralized noodles and are sometimes called zoodles when made from zucchini.

Spiralizers come in manual and electric variants. Manual devices may use a hand crank or a push-through mechanism; electric models rely on a motor. Blades vary in thickness and shape, with spaghetti, fettuccine, and ribbon options, among others.

In cooking, spiralized produce can be eaten raw in salads or lightly cooked by sautéing, blanching, or steaming. The cut shapes cook quickly due to their thinness and moisture content. Some cooks pat the strands dry to reduce water release and prevent sogginess.

Nutritionally, spiralized vegetables provide fiber, vitamins, and minerals; they may serve as a lower-carbohydrate alternative to pasta when used in meals. They are often paired with sauces, proteins, and vegetables to create balanced dishes. Storage requires refrigeration; best consumed within a few days to maintain texture.