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Making Zoodles Easy…

June 6, 2016


I originally purchased this attachment for the healthiness of it.  My dear friend became ill and the docs placed him on a low/no fat diet and low sodium diet.  While he was in the hospital I tried the new toy out using yellow squash which I cooked like regular pasta and topped it with a really good marinara sauce and parmesan cheese. Because the sauce was jarred and not to mention the cheese there was an issue with the sodium so when my buddy was released from the hospital I decided to try something different.  So here goes.  I used four medium sized zucchinis and the medium attachment.  The peeler blade is not needed to make the zoodles. 


4 zucchini

Mrs. Dash seasoning

Black pepper


I am using a KitchenAid standing mixer to do this but there are other devices on the market and some looks pretty interesting and easy to use.  Once you try the veggie noodles I think it will be rather hard to go back to the wheat pasta.  And the other attachments can be used for other things.  I find myself eating an apple daily because it will slice, peel and remove the core.


Wash your zucchini with a veggie brush and cut off the vine end and a small amount of the bloom tip.  Place it on the spiralizer, you may have to cut the zucchini in halves.  I lined the pan with parchment paper and seasoned the veggie with Mrs. Dash and black pepper.  If you are not on a low sodium or low fat diet try using EVOO, salt and MSS.  Roast in the oven at 350 degrees to the desire doneness of your preference.  Sometimes my pasta is a little crunchy but it adds texture and character to the dish.  Sometimes I use the “quick bake” setting because it appears to brown the top without having to turn on the broiler. 



BTW, those little pieces of zucchini that you do not know what to with, toss them into a fresh salad.  You can use it in place of cucumbers or as an added layer to the dish.


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