Fresh & Quick Spiralized Recipes (2024)

3 April 16, 2015 Healthy Dishes

Warmer days are upon us! And to me, that means meals get lighter as the temperatures rise. In case you didn’t know, I have a love affair with spiralized vegetables! Everything from zucchini, cucumber, potatoes and butternut squash – they all take your meal up a notch! I no longer feel guilty indulging in curly fries.

With the help of my Paderno, turning veggies into noodles is a breeze. At first, I thought it may be another kitchen gadget that would get use here and there. But it is far from that! I use to weekly to spice up our meals. With three types of ‘noodle’ sizes averrable, the possibiltles are endless!

I love to meal prep so at the beginning of the week, I usually find myself spiralizing zucchini and potatoes (or other varies veggies!) for the week. They keep perfect in an air tight container, stored in the fridge. Simply pull out your desired amount and food prep away! So with the temperature rising, I have gathered 17 fresh & quick spiralized recipes to help get your wheels turning!

Now let’s get eating!

| The Housewife in Training Files

Cucumber-Avocado Tuna Hand Rolls with Sriracha Ginger Fayo | Inspiralized

|The Housewife in Training Files

Zucchini Pasta with Avocado Cream Sauce | Running to the Kitchen

Zucchini Noodles with Lemon Chia Greek Yogurt Chicken | Food Faith Fitness

Zucchini Noodles with Roasted Tomatoes and Lemon Garlic Sauce | The Roasted Root

Zucchini Noodles with Raw Tomato Sauce | Food Faith Fitness

Pancetta and Sweet Pea Zucchini Noodles | Fabtastic Life

Raw Coconut-Mango Zucchini Noodles with Cashews |Inspiralized

Spicy Shrimp and Asparagus over Zucchini Noodles | Eating Bird Food

Caprese Stuffed Chicken Breasts with Garlic Zoodle Pasta| Fit Foodie Finds

Mediterranean Zucchini Noodle Pasta| The Roasted Root

Spiralized Zucchini with Mint Pesto | Steph in Thyme

AsianVeggie Noodle Salad | The Muffin Myth

Sweet Potato Noodles with Mushrooms | What’s Gaby Cooking

Tomato Sweet Potato Noodles with Roasted Artichokes and Chicken |The Lemon Bowl

Mason Jar Carrot Noodle Salad with with Sweet Chili Vinaigrette| Nosh and Nourish

**Do you have any favorite spiralized recipes? I would love to give them a try!

Interested in easy recipes with meal prep tips?

Previous Post: « Greek Yogurt Funfetti Cupcakes for Two

Reader Interactions

Comments

Katie (The Muffin Myth) says
April 16, 2015 at 5:19 am

So much spiralized goodness here! Thanks so much for including my Asian Noodle Salad, it's in some fine company. That cucumber strawberry salad looks incredible, I can't wait for when the local strawberries arrive here so I can give it a try!
Reply
- Meg says
  April 16, 2015 at 6:10 am
  
  You are welcome! That salad looks insane! And that cucumber salad is my favorite spring summer dish for sure. Hope you give it a try! Have a great day, Katie!
  Reply
lindsay says
April 16, 2015 at 6:19 am

zoooodle heaven!! sign me up for one of each please!
Reply
- Meg says
  April 16, 2015 at 8:17 am
  
  Coming right up ;)
  Reply
Taylor @ Food Faith Fitness says
April 16, 2015 at 8:22 am

I LOVE my spiralizer! It makes eating veggies SO MUCH EASIER. All of these recipes look like must-makes! Thanks for including ...pinned!
Reply
- Meg says
  April 16, 2015 at 10:35 am
  
  I couldn't agree more! Makes them definitely more fun! Thanks dear!
  Reply
heather @french press says
April 16, 2015 at 10:14 am

I want one of everything for lunch!
Reply
- Meg says
  April 16, 2015 at 10:35 am
  
  Coming right up, Heather ;)
  Reply
Matt @ Plating Pixels says
April 16, 2015 at 11:37 am

Love this healthy fun roundup. I just got a heavy duty peeler with Julianne shedder as well. This makes me want to get the official spriralizer. Cant self judge with pastas made with zucchini noodles. That's a win-win!
Reply
See Also
How to Make Homemade Chicken Stock | Recipes
- Meg says
  April 16, 2015 at 12:02 pm
  
  You got that right! Thanks Matt! And the spiralizer is definitely one of the best investments we have made!
  Reply
Linda says
April 16, 2015 at 1:24 pm

I love my spiralizer. Beware of the sharp blades! I picked one up on the day before Thanksgiving and I had a chunk of skin gone. Had to go to the Dr to get it to stop bleeding. But thank goodness that was after I finished using it and was putting it away! I'm growing zucchini this summer with this in mind.Thanks for all the idea. Pinning.Wishes for tasty dishes,Linda
Reply
- Meg says
  April 16, 2015 at 1:56 pm
  
  Oh no! Hope everything turned out okay! And so jealous of growing your own zucchini. Hope too in our new house! Have a great day :)
  Reply
Courtney @ NeighborFood says
April 16, 2015 at 1:47 pm

I love how pretty the spiralized veggies are! They make for such colorful plates!
Reply
- Meg says
  April 16, 2015 at 1:56 pm
  
  I couldn't agree more!
  Reply
Malinda @countrysidecravings says
April 16, 2015 at 2:24 pm

I wish I had a spiralizer! It looks like it would make veggies so much more fun to eat!!
Reply
- Meg says
  April 16, 2015 at 2:27 pm
  
  Oh you definitely need one! You won't regret it ;)
  Reply
Sara @ Bitz & Giggles says
April 16, 2015 at 6:35 pm

All of the dishes look scrumptious! That's quite the machine! How's the clean-up?
Reply
- Meg says
  April 17, 2015 at 6:19 am
  
  The clean up is so easy! I just use a brush to get in between the blades then let it air dry! You won't regret it if you buy it ;) We use ours all the time.
  Reply
Becky | The Cookie Rookie says
April 16, 2015 at 6:59 pm

Man, I really need to get a spiralizer! These all look fantastic!
Reply
- Meg says
  April 17, 2015 at 6:19 am
  
  Yes you do! You know we love ours ;)
  Reply
Amy @ A Healthy Life For Me says
April 16, 2015 at 7:08 pm

I have never made anything spiralized. It is time with all these inspiring recipes!
Reply
- Meg says
  April 17, 2015 at 6:19 am
  
  Yes, for sure Amy! You would love it!
  Reply
Cathy@LemonTreeDwelling says
April 17, 2015 at 6:17 pm

I NEED to get in on the spiralizing action! These all look amazing!
Reply
- Meg says
  April 18, 2015 at 6:06 am
  
  Yes Ma'am! It makes eating your veggies so much fun!
  Reply
Steph @ Steph in Thyme says
April 19, 2015 at 11:48 am

What inspiration! I love this roundup - thanks for including one of my recipes. I'm not sure which one to make first!!
Reply
- Meg says
  April 19, 2015 at 4:01 pm
  
  Of course! It looks delicious!
  Reply
Justin @ Salt Pepper Skillet says
April 20, 2015 at 5:17 pm

Nice collection! I love the spiralizer and they are such a great gift to give.
Reply
- Meg says
  April 21, 2015 at 7:37 am
  
  Thanks so much Justin! And I couldn't agree more!
  Reply

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FAQs

How to cook zoodles without getting soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Know More ›

What are the top 5 vegetables that people Spiralize? ›

Try Spiralizing These 5 Vegetables

Kohlrabi. Kohlrabi may look funny, but when eaten raw it has a refreshing flavor with a mild, peppery bite. ...
Beets. I'll happily eat beets every which way, although I especially love them as noodles. ...
Broccoli. ...
Carrots. ...
Sweet Potato.

May 1, 2019

Find Out More ›

What is the best vegetable to turn into noodles? ›

Zucchini

"Easily the best vegetable for spiralizing is zucchini. Zucchini noodles, also known as zoodles, can be a very healthy substitution for more traditional grain-based noodles with a few simple tips," says chef and recipe developer Jessica Randhawa of The Forked Spoon.

Learn More Now ›

Should you salt zucchini noodles before cooking? ›

Remove from heat and add to sauce or add some salt and eat as is. Note: Don't salt the zucchini before you saute it; the noodles will release more water and they'll end up limp. (See more on that below.)

Learn More ›

How do you cook zucchini so it doesn't get mushy? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Get More Info ›

How do you make zucchini not rubbery? ›

If you don't wish to cook the peel and the flesh separately, then you could use a two step cooking method, like first baking them with the cut-side facing up, then once you've achieved the desired flesh texture, flipping them over and quickly broiling them.

Read The Full Story ›

What fruit is best to Spiralize? ›

What fruits can I spiralize? Apples and pears are perfect for spiralising (and they are both available in your Fruit People fruit deliveries in Dublin) as they are far firmer and much less juicy than, say, citrus fruits.

Learn More Now ›

What can I spiralize besides zucchini? ›

Although the flavors of zucchini, summer squash, carrots, and butternut squash work best with our recipes, vegetables like beets, celery root, cucumbers, parsnips, rutabaga, and sweet potatoes can also be successfully spiralized.

Know More ›

What are the pros and cons of a spiralizer? ›

Should You Buy A Veggie Spiralizer?

Spiralized vegetables and fruit seem to have taken the world by storm. ...
Great Substitute for Pasta. ...
Nice Way To Up Your Veggie Intake. ...
Great for Entertaining. ...
Spiralizers Can Be Bulky. ...
Spiralizers Can Be Expensive. ...
Longevity. ...
How about you?

Jan 28, 2016

What can I add to noodles for flavor? ›

Butter and Milk (France) To give your noodle recipe a French twist, all you'll need are two ingredients: butter and 🥛 milk. ...
Kimchi (Korea) ...
Fried Bacon and Egg (USA) ...
Peanut Butter and Sriracha Sauce (Thailand) ...
Sliced Cheese (Italy) ...
Sesame Oil and Soy Sauce (Japan) ...
Garlic and Soy Sauce (China) ...
Canned meat.

More items...

Sep 24, 2023

Learn More Now ›

How can I make my noodles more tasty? ›

Add some heat with a spicy condiment, or depth with a cooking sauce or oil.

Sriracha.
Chilli sauce.
Hot sauce.
Tamarind sauce.
Soy sauce.
Fish sauce.
Sesame oil.

Nov 24, 2022

Show Me More ›

What can I put in cup noodles to make it taste better? ›

Up the umami flavor by adding soy sauce.

For the fastest and simplest way to boost the salty, savory flavor of instant ramen, add a splash of soy sauce. "Soy sauce can enhance the flavor and complexity of the instant ramen," Riley said. "If you prefer spice, throw in some chili sauce as well."

Discover More ›

Why do you soak zucchini before cooking? ›

The main problem that confronts the cook when preparing zucchini is its wateriness. Zucchini is 95 percent water (among vegetables, only lettuce contains more water) and will become soupy if it is just thrown into a hot pan.

Find Out More ›

Why do you put baking powder in noodles? ›

So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.

Find Out More ›

How to make zoodles less watery? ›

After you've spiralized or turned your zucchini into ribbons, sprinkle them with a bit of salt and let them sit in a colander for at least 10 minutes. This will help get rid of some of the excess moisture. To cook them, saute them in 1 teaspoon of olive oil for a 2-3 minutes over medium heat.

Read The Full Story ›

How do you keep zucchini firm when cooking? ›

If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

Get More Info Here ›

How do you make zucchini less wet? ›

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Find Out More ›

Fresh & Quick Spiralized Recipes (2024)

Interested in easy recipes with meal prep tips?

Reader Interactions

Comments

Leave a Reply

FAQs

How to cook zoodles without getting soggy? ›

How can I make my noodles more tasty? ›

References