Zoodles (a.k.a zoodles, zucchini noodles or zoodles): a low-carb pasta alternative. You’ve probably seen them on your favorite diet website or Instagram account. They’re a kind of hybrid between macaroni and noodles. They’re made from zucchini, a.k.a courgette, a summer squash that is in season right now as well. You can use zucchini instead of a traditional noodle such as spaghetti, linguine, or fettuccine when you’re craving a dish like this. Zucchini or zoodles are low carb and high in fiber, and they’re a great healthy substitute for pasta.
Zucchini noodles are all the rage right now, but they’re not the only veggie-based alternative you can use in your dishes. Fresh veggies, like butternut squash and scallions, are a great option that taste great. But if you’re looking for a more traditional pasta option, why not try zucchini instead?
Forget the noodles, there’s a new vegetable in town!
There aren’t many vegetarian pasta options when you’re on a low-carb diet. If you’ve eaten enough cauliflower rice, pumpkin spaghetti, and zucchini noodles to feed a small village, deviate from your usual fare and add colorful frozen pumpkin noodles to your keto rotation.
But wait, is zucchini appropriate for the keto diet?
While it’s not as low in carbs as other ketosis-friendly vegetables like broccoli, zucchini, and cauliflower, it’s still a good option if you want to vary your meals, as long as you watch your portions. When I serve this pasta, I always make sure the keto sauce is the main star of the show.
Buttermilk Noodles Nutrition :
Serving: 1/3 cup (frozen) Calories: 50 Total carbohydrates: 8g Total fat: 1.5g Dietary fibre: 3g Net carbohydrates: 5g Protein: <1g
What can you do with zucchini noodles?
There are many delicious low-carb dishes that can be made with zucchini noodles. Use it as a base for a stew with a creamy alfredo sauce, or serve it as a side dish with chicken or fish.
I chose the easy way out and filled my dish with a hearty meat sauce (with ground beef and Rao’s marinara sauce) and I was not disappointed. It was so refreshing to try a different flavor of vegetable, and butternut squash pasta is so perfect for the fall season!
Here are some other zucchini dish ideas to inspire you:
Preparing frozen buttermilk noodles
Although the instructions for most butternut squash frozen vegetable spirals recommend 11-13 minutes in the pan, I recommend reducing the time to 8-10 minutes to avoid mushy noodles. The texture is similar to zucchini noodles, and if overcooked, it’s hard to ignore the texture.
Tips for making butternut squash noodles:
- Cook the vegetable spirals in coconut oil to soak up some of the flavor and fat.
- Cover the pan with a lid to speed up the cooking time.
- Pour the excess water out of the pan, so the pasta doesn’t get even softer.
- Add the sauce after the zucchini noodles have drained, so they are not waterlogged.
Butternut Squash frozen vegetable spirals are perfect for quick and easy preparation!
If you don’t feel like chopping vegetables or doing more prep work, zucchini noodles are a great backup ingredient that goes well with a variety of meats, sauces and other vegetable dishes. And the short preparation time makes this dish perfect for evenings when you don’t have the time or energy to cook something extravagant for dinner.
It’s also a tasty dish that kids can substitute for regular pasta if the whole family is on a carbohydrate diet. I also love the bacon sprinkled over the zucchini noodles – the combination of sweet and savory flavors is so simple, but so delicious!
Want more easy low-carb dinners? Check out these ideas for cooking in the same pan!
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