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Do You Zoodle? Zucchini Noodles For The Win

I’ve been wanting to try zoodles (zucchini noodles) for some time now. However, the thought of whipping out the mandoline, finding the directions on how to use it and then after all that—making said noodles. The required input of energy didn’t seem worth it. Even more so, because I’ve seen the damage those sharp little slicers can cause (friends have ended up in the emergency room).

I’m sure you can imagine my excitement and relief when Myles’ mom found what is now one of my favorite kitchen tools yet. This cylinder-shaped slicer, the Veggetti, Spiral Vegetable Cutter, makes the process of turning zucchini into noodles a cinch! And even better, was the consistency and texture of the zoodles it created. For a pasta-loving girl like myself, my mind was blown. I can have my cake err noodles and eat it too!

Here’s how to prep and cook your zoodles, plus an easy recipe for turkey meatballs.

INGREDIENTS FOR THE ZOODLES: (Makes four servings)

6 zucchini, 3 green and 3 yellow

1/2 TSP of sea salt

1 TBSP of favorite Italian seasoning

1 TSP of ground black pepper


2 pounds of lean ground turkey

1 TBSP of favorite Italian seasoning

1 TSP of ground black pepper

1/2 TSP of Old Bay

1/2 TSP of garlic powder

2 TSP of virgin olive oil

2 large eggs, beaten


1/2 of a medium yellow onion, finely chopped

1 green pepper, finely chopped

1 pound of baby bell mushrooms, finely chopped

1 red pepper, finely chopped

3 gloves of garlic, minced

1 can of organic diced tomatoes

2 jars of Arabiatta sauce

2 TBSP of virgin olive oil

1/2 TSP of red pepper flakes

1/4 TSP of ground nutmeg

5-6 large leaves of fresh basil, finely chopped


1. Wash and dry the zucchini, then chop off both ends.

2. You’ll need a colander. Using the Veggetti, start makin’ those zoodles! Remember to cut zoodles in half, otherwise they’ll be too long.


3. Add the sea salt and let sit for 15 minutes to help absorb moisture.

4. Then season your zoodles and set aside.


5. In a large skillet, heat your olive oil and add your chopped onions, peppers and garlic.


6. Sauté until tender. Then add chopped mushrooms and sauté for another 3-5 minutes.

7. In a saucepan on a low heat, add your Arabiatta sauce, diced tomatoes, sautéed veggies and chopped basil. Remember to stir occasionally.


8. In a medium bowl, season the ground turkey and mix well with the beaten eggs.

9. Then form your turkey meatballs. You can make these as large or as small as you want. We ended up with 15 meatballs, slightly larger than a golf ball.

10. Heat the remaining 2 tablespoons of olive oil in your large skillet. Then without overcrowding your pan, brown meatballs on each side until cooked through.


11. When meatballs are almost done, heat your zoodles by placing the colander on top of a large pot of boiling water.


12. Cover and steam until desired tenderness. We kept ours on the stovetop for about 10 minutes.

13. Enjoy!


– Ravelle

By Ravelle, June 3, 2015
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College sweethearts turned husband + wife (with 2 kiddos under 2) from New York City, then Phoenix, but now calling Los Angeles home. Cruise along with our family of four as we set out on a never-ending quest to be happy, healthy + well-fed.
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