Zoodles

Zoodles are noodles made by spiralizing vegetables, most commonly zucchini. Other vegetables such as cucumber, squash, carrots, sweet potatoes, and even cabbage can be prepared as zoodles. The result is thin, noodle-like strands that resemble pasta but retain the flavor and moisture of the original vegetable.

Preparation and cooking methods vary. A handheld or countertop spiralizer, or a julienne peeler, is used to create the shapes. After spiralizing, zoodles are often patted dry to remove excess moisture. They can be eaten raw in salads or lightly cooked via sautéing, steaming, blanching, or microwaving. To maintain texture, they are typically cooked briefly, roughly 1 to 4 minutes, and then drained or patted dry to prevent sogginess.

Nutrition and dietary uses. Zoodles are lower in calories and carbohydrates than traditional pasta and are naturally gluten-free. They are popular in low-carbohydrate, keto, paleo, and gluten-free diets, depending on accompanying ingredients and sauces. The nutritional content varies by vegetable; zucchini-based zoodles are mainly water and fiber with small amounts of vitamins such as A and C and minerals like potassium.

Variations and texture. Other vegetables yield different textures and flavors; carrot-based zoodles are sweeter, while cucumber zoodles are crisper. The exact texture depends on the vegetable used and the cooking time.

Storage and shelf life. Fresh zoodles keep best for a day or two in the refrigerator if kept dry. Excess moisture can lead to wilting. Freezing is not common and can result in mushy texture upon thawing; many cooks prepare zoodles fresh and refrigerate until use.