Zoodles make an ideal vegetable base for a creamy basil avocado sauce, finished with the satisfying crunch of walnuts.

Healthy food bloggers eat some weird stuff. I’ll admit it (myself included). I’m a kombucha sipping, green smoothie blending, granola making, chia chomping, almond butter obsessed, kale crunching blogger. Guilty as charged. And I totally get why some people might roll their eyes at some of the crazy trends that emerge from healthy food bloggers. Am I supposed to believe that a glass of lemon water can replace my morning coffee? Really? Plus, who can keep up? Is coconut water even cool anymore? What kind of plant water am I even supposed to be drinking?

That’s kind of how I felt about zoodles. Oh great, another kitchen appliance I need to buy. Another way to make a veggie replace a standard carb (like it’s cousin the cauliflower crust pizza). But I was so wrong.

I take it all back.

This is a bandwagon worth riding. I don’t care if someone comes out tomorrow and announces that zoodles are so yesterday. I don’t care. I’m making them forever. You can pry the spiralizer out of my cold dead hands. Trends be damned.

This is the zoodler I have: Spiral Slicer Spiralizer – It’s pretty cheap, small and I use it all the time. This hand held zoodler is really easy to use. It’s like a pencil sharpener for zucchinis. I recommend it for first time zoodlers to see if you like them, but I’m definitely considering an upgrade to this baby: Tri-Blade Plastic Spiral Vegetable Slicer. Because I can’t stop and I won’t stop.

Before I go further I don’t want to delude you into thinking that they taste anything like actual pasta. They don’t. They’re zucchinis. They have their own wonderful taste, but to try to compare them to actual pasta? That’s silly. Instead, if you’re trying zoodles for the first time go in with a clean slate. Oh and pro tip: when you spiralize the zoodles pat them dry with a paper towel to get out excess moisture. You don’t have to go crazy, but this helps them from becoming too mushy during cooking.

Why do I love zoodles? Zoodles turn zucchini—already a standout vegetable—into strands with a playful, noodle-like bite. The texture alone makes them genuinely enjoyable, and they shine as a base for sauces. And really, isn’t the sauce the best part?

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Your Turn:

Have you tried zoodles before? Do you think their worth the hype?

What’s your favorite kind of sauce?

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