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Last update on June 14 , 2024

Come along and learn how to make courgette noggin , also knowns as “ zoodles ” . They’requick and easyto make , light , overbold , and most significantly , totally delicious ! This is one of our favourite simple summer garden - to - table meals .

Two zucchini are aligned on each side of a large plate of pesto zucchini noodles or zoodles, chopped tomatoes and a sprig of basil are in the center of the bowl for garnish.

We love to make zoodles withgarden pestoand fresh tomatoes , but they ’re awful withroasted love apple sauce , cheese , or other pasta sauce too . We also love to tot smutty beans for a little bump of protein , and often serve up them with a side ofsourdough focacciato fleece up the sauce .

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Ingredients & Supplies

We love to serve our zoodles with tasty homemade sourdough pelf . We ’re already cutting carbs by skipping “ real ” pasta , proper ? See oursimple sourdough loaf recipe , or our popularsourdough focaccia recipe .

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INSTRUCTIONS

1) Choose your Zucchini Wisely

intermediate to largezucchini make the best zoodles . you’re able to use yellow summertime squash too . The morestraightyour chosen zucchini are , the easier they ’ll spin in the spiralizer .

Small courgette work too , but it will take a set of them to make a good size of it portion . On the other mitt , we ’ve found the most monstrous , overgrown squash are difficult to work with on the spiralizer . ( You acknowledge , the forgotten ace that are almost the size of your arm . ) Huge squash rackets also make a more loaded and sloppy zoodle . utilise those to makestuffed squashinstead .

2) Create Oodles of Zoodles

If this is your first time “ zoodling ” , you may be amazed at how many zoodles you may make from just one courgette ! But keep in intellect they willshrink downsignificantly as they cook ! So do n’t be overwhelm by the amount on your home base , or occupy about make “ too much ” – they ’re just vegetables , after all .

3)  Cooking Zoodles

4) Serve and Enjoy

If you have n’t already , top the zoodles with a mizzle of your favorite sauce . Diced tomatoes , fresh basil , and/or grated cheeseflower are also fantastic additions . If they ’re extra blind drunk , I like to lift the zoodles out of the genus Pan with pair of tongs and let them drip a routine before plating . storehouse leftovers in the refrigeratorfor up to 5 day , and reheat cursorily on the stovetop as require . Or , enjoy them as a cold “ alimentary paste salad ” instead !

Chow down!

What do you say ? Are you quick to jump on the zoodle gear with me ?

I hope you enjoy this recipe – whether you have your own homegrown zucchini or pick a few up from the farmers market !   It is one we savour almost weekly during squash rackets season . Please feel gratuitous to share this recipe with friends by pin it below !

How to Make the Perfect Zoodles (Zucchini Noodles) with Pesto

Equipment

Ingredients1x2x3x

Instructions

Notes

An overhead close up view of a plate full of green zoodles, with dollops of pesto on top, a small serving black beans in the center of the zoodles, with colorful red and yellow diced tomatoes in center. There are two slices of focaccia bread on plate alongside the pile of zoodles too.

Two medium to large zucchini being held above a cutting board that has 5 red tomatoes of different size, a couple leaves of basil, and a small jar of pesto on it.

A four way picture collage showing a cut zucchini on the Spiralizer, ready to be made into zoodles. The next two photos show the process of the Spiralizer turning the whole zucchini into long strands of spaghetti like noodles. The final photo displays a plate that is overflowing with zucchini noodles.

A four way picture collage of the zoodles being cooked in a large cast iron skillet. The first photo show the zoodles in the pan, the next photo shows the zoodles being stirred in the skillet with metal tongs. The third and fouth photo show the zoodles being seasoned with garlic powder and onion powder.

The final plating of zoodles is shown on a plate which contains a bed of zoodels, drizzled with fresh pesto, a nice pile of fresh tomatoes is placed in the middle of the pile along with a sprig of basil. Two slices of fresh sourdough bread are sitting on the edge of the plate.

A close up photo of the finished zoodles spun onto a fork and ready to eat.

Two zucchini are aligned on each side of a large plate of pesto zucchini noodles or zoodles, chopped tomatoes and a sprig of basil are in the center of the bowl for garnish.

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