Healthy Zoodle Recipes

April 9, 2016 by Kari Karch

The zoodles sensation is replacing pasta bowls all over the world! Grab a spiralizer and start zoodling your favorite vegetable today. Happy Eating! *There are three recipes with three different types of vegetable zoodles. Feel free to mix and match the zoodles and sauces to create a new spin on the dishes!


preparation time
10 mins

cook time




1 large zucchini

3 carrots

1 large cucumber


Recipes and Directions:

Zucchini Noodles: Use one zucchini per person and spiralize. Place on paper towels and dry (this prevents any sauce from slipping off). Toss with your sauce of choice. Sweet Potato Noodles: Spiralize on peeled sweet potato per person. Toss with 1-2 Tbsp. of olive oil and season with sea salt and pepper. Bake at *400 for 15 minutes or until cooked through. Blot off oil and toss with sauce of choice. Carrot and Cucumber Noodles: Using a vegetable peeler, peel 2-3 carrots per person into thin strips. Using the same peeler, peel cucumber skin off and spiralize. Toss together and use sauce of choice. (This combo pairs best with a cold sauce such as the Lemon Artichoke Pesto or the Cashew Cream Sauce) Cashew Cream Sauce Ingredients: 1 cup raw cashews (soaked for a couple hours/overnight) 1/2 cup nutritional yeast 2 cups vegetable broth 1 tsp. smoked paprika 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. turmeric 2 tsp. apple cider vinegar Salt to taste Directions: Drain cashews and place all ingredients in a blender. Blend thoroughly until smooth. Adjust seasonings if desired. *This sauce goes beautifully with sweet potato noodles. I also like to toss in some organic spinach and basil. So many other variations of this recipe can be made (add in caramelized onions, cooked bacon, shrimp, chicken, any vegetable of choice...get creative!) Lemon Artichoke Pesto Ingredients: 1 can organic artichokes, drained 3 cloves garlic 2 cups organic baby spinach cup fresh cilantro 1 tsp. crushed red chili flake 1 lemon, zested and juiced cup raw walnuts cup extra virgin olive oil 1 cup grated parmaggiano reggiano Sea salt and fresh cracked pepper Directions: Place all ingredients into a Kenmore food processor and blend until well combined. Adjust seasonings. Toss with zoodle of your choice! Turkey Bolognase Ingredients: 1/4 cup extra-virgin olive oil 1 onion, chopped 4 garlic cloves, minced 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 pound ground cooked turkey meat 3 cups marinara sauce 1/4 cup chopped fresh basil leaves Directions: Heat olive oil in a large saut pan over medium heat. Add onion and cook for 3 minutes. Add in garlic, cook for 1 minute. Toss in carrot and celery and season then cook for about 5 minutes. Add in turkey and marinara and season again. Let simmer for 15 minutes and add in fresh basil. Serve over zoodles.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.