Zucchini noodles, or zoodles, have been on my mind for a while. A few months ago I picked up this super funky spiral slicer which makes the prettiest vegetable noodles in just a few minutes.

You can spiralize anything: zucchini, squash, carrots, potatoes, beets, cucumbers…. If you don’t have one, you can use your julienne peeler. Simply cut off the ends of the zucchini so you have a flat surface to place on the cutting board and run the julienne peeler down the side of the zucchini until you hit the seeds. Turn the zucchini and repeat the same thing on all sides until you have a mound of perfect little green noodle strands.

Another great thing about spiralizing is that most of the veggies can be easily stored in the fridge for up to 3-4 days, making it easy to prepare ahead. Place a paper towel at the bottom of the container to help absorb any excess moisture, secure the lid and store in the fridge until ready to cook.

Zoodles are an awesome alternative to pasta if you’re after something lighter with a similar texture and consistency. They are low-carb, low calories, vegan and gluten-free.

See the full recipe here at http://aseasyasapplepie.com/zoodles-with-kale-pesto-and-edamame/

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