Zoodles and Stuff

Here Is My Zoodle Maker

Zoodles are such a healthy replacement for regular noodles. Great way to get some extra vegetables into children and fantastic for anyone going wheat less and missing pasta!

You can either peel or scrub zucchini. I like to choose small zucchini as there are very few seeds. If they are larger, simply remove the portions of zoodles that are seedy.



Garlic Herb Shrimp and Zoodles

 Super quick and simple for my sister and I tonight.

1 1 pound bag of Schwan's garlic herb shrimp, thawed
4 small zucchini
6 oz. fresh mushrooms, sliced
1 tablespoon butter

1. Make zoodles using a spiral slicer. I didn't peel my zucchini for this recipe.
2. Melt butter in a large skillet.
3. Sauté shrimp in butter for 3 to 5 minutes.
4. Add zucchini and mushrooms. Sauté on high till shrimp is finished cooking.

Turned out SO good. Next time I will use larger quantities of vegetables.  SCD Recipe

Crab Alfredo Zoodles

SCD Recipe

Combine 1/2 cup lump crab with 1/2 cup Low Fat Alfredo Sauce and warm.
Serve over sautéed zoodles.

You can find Low Fat Alfredo Sauce in Dips Dressing Sauces.

Zoodle Sausage Lazagne

4 small zucchini                                                2 cups spaghetti sauce
8 oz. turkey sausage                                         1 cup shredded cheese
1/4 cup onion, chopped                                    1 cup cottage cheese
8 oz. fresh mushrooms                                     Extra Virgin Olive Oil

1. Make zoodles using a spiral slicer and lightly sauté in Olive Oil.
2. Sauté mushrooms in Olive Oil.
3. Fry turkey sausage and onions; drain.
4. Pour about 1/3 of the tomato sauce into the bottom a small baking dish. Layer ingredients 1/2 zucchini, 1/2 turkey/onion mixture, 1/2 mushrooms, 1/2 shredded cheese, 1/2 cottage cheese and 1/2 cup tomato sauce. Repeat layers.
5. Bake in a 350 degree oven 45 minutes to an hour.
6. Let sit for a little bit before cutting.                                                SCD Recipe