Most will boil their zoodles, but I like to take a different approach and seize my moment to get a bit more nutritious content into a meal.
6 courgettes (zucchini)
3 tbsp cream cheese
1/2 tbsp salt
1/2 tbsp pepper
1 garlic clove
6 asparagus spears
Serves 8 portions
- Spiralise the courgettes using a standard spiraliser or if you don’t have one, take a vegetable peeler and peel broad strips of the courgette. You can then use a knife to cut the strips into noodle shapes.
- Dice the remainder of your veggies. Shallot is generally better grated.
- Add olive oil to a pan and tip your zoodles into it. Set the heat going. Crush the garlic into the pan and add your veggies, salt and pepper. Stir until they’re nicely mixed. Zoodles don’t take very long to cook, so you don’t need the heat on high.
- Add the cream cheese and stir until it has melted and is evenly spread.
You don’t need to add these specific vegetables, I just find they work really well for ‘hiding’ veggies you’re not so fond of, which for me is mushrooms. If you do use different veggies, make sure you adapt the carb calculation above (without the asparagus and mushrooms, the carb content of this zoodles recipe is 5.7g, or 4g net carbs – also worth bearing in mind if you need to reduce the carb content to fit your count for the day).