Zoodles for Noodles

The Age of Pinterest has introduced many trends in the fashion, crafting, design, and food worlds. I feel as if each month has a trendy food or ingredient that everyone is using. One that I have loved is the noodle alternative, “zoodles”! Turning zucchini (or another vegetable) into a faux-pasta not only adds numerous nutritional benefits, but it also helps turn traditional meals into gluten-free versions. Plus, they are always delicious!

When making zoodles, most recipes tell you to use a special tool called a “spiralizer” which easily turns zucchini, sweet potato, or squash into perfectly sized noodles for any dish. However, I’ve found that a simple vegetable peeler also does the trick. Simply use the peeler to create thin ribbons by running it down the length of the vegetable. You can then julienne the ribbons into narrow strips that resemble fettucine noodles.

Here are two recipes I love that incorporate zoodles. Enjoy!


First, with summer in full swing, I thought you might like a super simple gluten-free pasta salad to-go! Perfect for a day at the beach or just lunch at your desk. One thing I love about the recipe is how easily you can tweak it to add in proteins you prefer. You’ll see my recipe calls for edamame, but I have swapped this out for chickpeas or chicken before, depending on what I had on hand.


Zucchini Spiral Salad
Makes 2 Mason Jars

Salad Ingredients

  • 1 1/2 cups spiralized, shredded, or thinly sliced zucchini
  • 3/4 cup edamame, shelled
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup cherry tomatoes, cut in 1/2
  • 1/2 cup feta cheese
  • 2 tablespoons kalamata or black olives, sliced

Avocado and Spinach Dressing

  • 1/2 cup fresh packed spinach
  • 1 ripe avocado
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons plain full-fat Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a blender, mix the dressing ingredients until smooth.
  2. Split the dressing in half and place in the bottom of each Mason jar.
  3. Add celery on top of dressing.
  4. Add peppers on top of celery, then edamame.
  5. Then, add feta cheese, tomatoes, and olives.
  6. Finally, add zucchini on top in each jar.
  7. Cover and refrigerate (will keep for about 5 days).
  8. When ready to enjoy, shake to mix, then just eat out of the jar!


Second, if you’re looking for a gluten-free alternative to a favorite take-out dinner, try my Shrimp Pad Thai with Zucchini Noodles!

Nancy’s Pad Thai
Makes two servings



  • ½ cup lemon juice
  • 2 tablespoons cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • 1/8 cup white vinegar
  • ½ cup fish sauce
  • 3 cloves of garlic, minced
  • 2 tablespoons brown sugar
  • ¼ cup lime juice
  • 1 cup ketchup
  • ¼ cup soy sauce
  • dash of red pepper flakes
  • ½ pound butter
  • 1 pound peanut butter


  • 2 eggs
  • ¾ cup of zucchini noodles
  • raw shrimp peeled and deveined
  • *May substitute with ½ cup of cooked sliced chicken
  • 4 scallions, chopped
  • ½ cup cilantro, chopped
  • 2 cups bean sprouts
  • 1/3 cup dry roasted unsalted peanuts, crushed


  1. Melt butter with peanut butter and thin with water as needed.
  2. Mix together all sauce ingredients.
  3. Scramble 2 eggs in a wok on high heat.
  4. Add zucchini noodles and sauté lightly.
  5. Add shrimp and cook until opaque.
  6. Add sauce to finish.
  7. Garnish with peanuts, chopped scallions, cilantro and bean sprouts.