Oh how I ❤ zoodles. I want oodles and oodles of zoodles because they’re so goodles for me. 😛
When the supermarket puts zoodles on sale, you buy two! They’re not cheap otherwise. I couldn’t bring my spiralizer, so I’m stuck buying premade zucchini and squash noodles.
My preferred way to cook zoodles is to saute them with onion and spices in oil. I like them to carmelize a little for extra flavor. For this dish, cook your zoodles as you please: sauteed, boiled, microwaved, baked, or raw & uncooked. Simply cook until desired tenderness. I included Italian spices and garlic to my zoodles.
Since this would be a cream sauce, I sauteed my finely chopped onion in butter (from pasture-raised, grass-fed cows). Again I added Italian spices. Then the cream (from pasture-raised, grass-fed cows).
The vegan option is to make cashew cream. Soak and cover a cup of cashews in water for 4-12 hours in cold water, or 15 minutes in boiling water. Drain the water. In a blender, puree the soft cashews in 2/3 cup water, lemon juice, and sea salt. Cashews are high in carbs though, so this won’t be as low carb.
Most recipes call for a couple tablespoons of flour before adding the cream to make a white sauce roux, but I omitted to keep it low carb and gluten free. Add your zoodles to the pot too.
Now I know some of you are wondering how it thickens as a sauce to stick to the ladles of zoodles. Trust me, it will thicken naturally as you stir over heat. You must stir continuously or you risk burning the cream to the sauce pan. If you find the cream sauce isn’t thickening as quickly or to your liking, you can incorporate some parmesan cheese or textured vegetarian protein (TVP). Once thickened, dump in lemon juice. A lot. Make the zoodles turn into lemonoodles! (I should quit this, but it’s too fun for me. My apologies to you.) 🙂
It’s yummy lemonicious!! I could eat this every day I think. But I’m still waiting for another sale. They should stop their canoodling and put my zoodles on sale!!! 😛
- 2 pkgs zoodles
- 2 tbs olive oil
- 1/4 onion chopped finely, halved
- Italian spices 2-4 tsp
- 1 c cream
- 1/4-1/2 c lemon juice or juice from 2-3 lemons
Serve with a salad!