My first zoodles!
I wanted to make zoodles for a long time, so I was so excited.
A friend of ours brought us this huge zucchini from his garden and I though it would be perfect.
This was large but it was firm and very fresh.
Just the way I like it.
I always thought I needed the special device to make zoodles, but then I saw other people simply using a peeler to make wide noodles.
So I thought I would try that.
Then, I realized that I didn’t even have a peeler, so I used a mandoline.
I was a bit nervous, but I think it worked perfectly fine.
And I thought this roasted eggplant tomato sauce from Trader joe’s would be perfect to serve my first zoodles with.
I’m a big noodle fan, and I was intrigued by the veggie noodle concept, but I was also a bit skeptical.
I wasn’t sure if it could really satisfy a noodle lover.
Well, now I’m convinced!
This was absolutely delicious and I really loved the zoodles.
It definitely felt like noodles to me and the unique lightness was wonderful.
I’m sure I’ll be making zoodles a lot this summer.
Zoodles with Eggplant Tomato Sauce
sauce
– Trader Joe’s Eggplant with Tomatoes and Onions
– 1 teaspoon suagr
– salt and pepper
– a few splashes hot sauce
1 small to middle sized zucchini (or 1/4 giant zucchini like the one I had!), sliced
olive oil
salt and pepper
chopped fresh herbs
1. Make sauce. Empty the Eggplant with Tomatoes and Onions in a pan. Add sugar, salt, pepper, and hot sauce. Heat up over middle heat.
2. Sautee zucchini slices with olive oil for a few minutes. Do not overcook. Salt and pepper.
3. Serve the sauteed zucchini with the eggplant sauce and fresh herbs.
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