Oodles of Zoodles

Yes, we millennials like to jump on the food trend bandwagon; so our kids have to come along for the ride.  The veggie of the month is zucchini! This...

Yes, we millennials like to jump on the food trend bandwagon; so our kids have to come along for the ride.  The veggie of the month is zucchini! This happens to be my personal favorite, my daughter…not so much.  I don’t like being a short order cook so I wanted to cook one thing and have everyone enjoy that ONE meal.  Enter the veggie spiralizer, oh where have you been all of my life?

With this “life-saving” gadget, you can virtually make any vegetable into noodles.  So I tried it, it worked!  I have to admit, I was watching in a cross between horror and excitement as they took their first bite.  I knew this could go one of two ways, I would have a nice dinner with the family or I would be cleaning “spaghetti” off the walls.  While they knew they were eating vegetables, they really did not care, they love it!  Here are the no fail recipes I have used on my kids, you have to try them!  If you have any I could try, please share!



10 mins


15 mins


25 mins


Author: Jo Cooks

Serves: 4


1 tbsp olive oil

1 small onion, chopped

4 cloves garlic, minced

1 tsp Sriracha Sauce, or hot sauce of your choice

1 lb cooked shrimp

1 cup cherry tomatoes, cut in half

2 large zucchini

1 cup chicken broth

juice from half a lemon

½ cup parmesan cheese


Using a spiralizer or a grater, make the noodle strands. Place in a bowl and set aside.

In a large skillet heat the olive oil and cook the onion and garlic until soft. Add hot sauce, chicken broth and juice from half a lemon. Stir then throw in the shrimp and cherry tomatoes.

Cook for a couple minutes, not too long because shrimp is already cooked. Season with salt and pepper.

Remove from heat.Add zucchini noodles and toss. Top with green onions and Parmesan cheese. Serve while warm.


Zucchini Noodles with Turkey Marinara Recipe


If you have leftover Thanksgiving turkey, you can use it in this recipe instead of fresh ground turkey. You don’t have to cook the leftover turkey as long and the flavor will still be great. Our favorite zucchini noodle tool is this Paderno Spiralizer . We also talked about it and other zucchini noodle tools here.



for the zucchini noodles:

about 2-3 medium zucchini, cut into noodle strips with a spiralizer or mandolin

1 tablespoon (15ml)  olive oil

for the turkey marinara sauce:

2 tablespoons (30ml) olive oil

1 pound (455g) ground turkey or leftover cooked turkey

1 medium onion, minced

1 large clove garlic, minced

2 (14.5 oz or 411g) cans of tomato sauce, crushed or diced tomatoes (choose your tomato texture!)

1/4 teaspoon dried thyme

1/2 teaspoon paprika

1 teaspoon (5ml) Worcestershire sauce

1/2 teaspoon ground dry mustard

1/2 teaspoon sugar

1/2 teaspoon kosher or sea salt, or more to taste

fresh cracked black pepper, to taste

1/2 cup (120ml) grated parmesan cheese, or to taste


Prep the zucchini noodles: Heat large sauce pan over medium-high heat. Add 1 tablespoon of olive oil and saute the zucchini noodles until tender, about 2-3 minutes. Set aside to continue releasing excess water. Do not overcook the zucchini noodles.

Make the turkey marinara sauce: In medium sauce pan, heat over medium-high heat. Add olive oil, onions and garlic. Cook until translucent.

Add ground turkey and cook until light brown, about 5 minutes. If you’re cooking with leftover cooked turkey, just cook the turkey until heated through, about 2-3 minutes.

Add tomato sauce, dried thyme, paprika, Worcestershire sauce, dry mustard, sugar and salt and pepper.

Bring the sauce to a low boil, then reduce heat to a low simmer. Simmer the sauce on low heat for about 20-25 minutes.

Serve the sauce over the zucchini noodles. Sprinkle with parmesan cheese.





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