Zoodles are fun to make, fun to talk about, and an easy health win! A whole new world of food opened up to me when I discovered the wonder that is vegetable noodles, and I can’t wait to share some incredible, easy veggie noodle recipes with you.
What are zoodles?
Zoodles are quite simply, spiralized zucchini. They can be eaten raw or cooked, and are a great gluten free sub for traditional spaghetti noodles. Zucchini is an inexpensive veggie that can be found in your local grocery store or farm stand. You might even add them to your next garden! This veggie is a great source of vitamin A, and is mild in flavor, so it won’t overpower a dish.
What other kinds of vegetable noodles can I make?
Honestly, if you can spiralize it, then it’s a vegetable noodle! I’ve spiralized carrots, butternut squash, zucchini, yellow summer squash, russet potatoes, and sweet potatoes. Depending on the dish, you can bake these noodles, sauté them in a skillet, or steam them in broth like I do for the zoodles in a jar recipe below.
Don’t forget spaghetti squash! This type of vegetable noodle occurs naturally in a cooked spaghetti squash (seriously, it’s unreal!). Though it takes a bit more prep, it is one of my fav ways to eat veggie noodles.
Zoodles in a jar
I strive to eat healthy, yet I also need quick meals for my busy days. Since healthy food isn’t always quick, when I find a great one, I share it! This recipe takes a bit of prep since there are a lot of veggies to chop, yet even this doesn’t have to be a pain point. Grocery stores sell already spiralized veggies, as well as lots of pre-chopped veggies too. If you truly need grab and go, then these options are your friend!
Zoodles ingredient swaps
If zucchini isn’t your thing, then try another kind of vegetable noodle. Bok Choy or Swiss chard are great leafy green swaps for kale, or even shaved Brussels Sprouts would be delicious. I like sunflower seeds and pepitas in this dish, as they provide some great plant protein, yet you can swap them out for cashews, or other seeds. Other root veggies that would be great additions include grated radishes, turnips, as well as parsnips. Swap purple onion for the green onion to give a little kick, and don’t forget to add in your own spices as well.
If you aren’t 100% plant based, then good quality bone broth is a great base too. You’ll get even more nutrition, and a different flavor profile as well.
Vegetable noodle recipes
Since veggie noodles are a great swap for those needing a gluten free noodle option, I’ve created several recipes with a variety of vegetables.
- Almond butter and veggie zoodles
- Lemon pepper zoodles (found in Rawk the Year meal planner)
- Savory sweet potato noodles
- Zoodles n’ marinara (found in Fresh Start Autumn)
- Vegan taco salad
- Coconut ginger zoodles (found in Fresh Start Spring)
- Mediterranean spaghetti squash
- Rawkin’ veggie pasta (found in Fresh Start Autumn)
I don’t mess around when it comes to veggie noodles! These recipes are insanely good, and can be shared with the whole family. Have your family vote on which one you’ll try on your next vegetarian night!
Healing your body with food
This zoodles in a jar recipe is originally from my Fresh Start Spring Cleanse. I believe that food can help our bodies heal, and that sometimes a food based reset can be just the remedy your body needs. This 21 day cleanse is designed to keep you full (no weird juice fasts here!), help you rest, bring you energy, and help with sleep habits… among many other great benefits. Whole food, plant based recipes specifically designed to give you exactly what your body needs, and nothing it doesn’t, for 21 days. If this interests you, head over to the 21 day cleanse page and read more!
I’d love to know how much you liked this recipe, as well as what fun additions you put in your jars! Don’t forget to leave a comment + recipe rating below. I love reading your feedback.
Zoodles in a Jar
- 2 zucchini - spiralized
- 1 cup fresh kale - cut into ribbons
- 1/2 cup carrot - shredded
- 1/4 cup green onions - thinly sliced
- 1 tsp ginger root - grated
- 2 cloves garlic - minced
- 2 tsp toasted sesame oil
- 3 cups vegetable broth - divided
- 1 tbsp tamari
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- sea salt - to taste
- pinch red pepper flakes - optional
- Divide the spiralized zucchini between two quart-size mason jars or another 4 cup container with tight-fitting lid.
- Divide the kale, carrots, green onions, ginger, and garlic between the jars. Top with lid and refrigerate until ready to serve.
- To serve, heat vegetable broth, sesame oil and tamari. Pour over the veggies in the jar. Let stand for 5 minutes.
- Sprinkle with 2 tablespoons each pepitas and sunflower seeds, and a pinch of red pepper flakes, if using. Eat while warm.