This is one of those recipes that I have to share with you guys!

I was watching an episode of “The Doctors” last week when they were showing healthy food swaps, and among a few good ones they showed, I had to try the ‘zucchini noodles’ swap for whole wheat pasta. Now, given that I have celiac disease, whole wheat pasta isn’t even an option for me however swapping ‘zoodles’ for gluten-free pasta certainly was! This swap results in 90% fewer calories and considerable reduction in carbs!

Doesn’t this look delicious?


Zucchini Noodles "Zoodles"

Zucchini Noodles

They showed this neat device that transforms zucchini (or a number of other vegetables) into spirals giving it that ‘spaghetti’ look and so I had to get my hands on one. At my local Walmart I happened to find a manual one that did the job just as well as the one that was shown on The Doctors. I’m showing both here below. The one I purchased at the Walmart was $19.99 (cdn) and made by Vegetti (but is cheaper on Amazon). It also came with a small instruction booklet and some recipes but the one The Doctors featured was similar to this first picture here. The one I purchased is the second picture.

Anyway, got home, washed it and got to work. The spiralizer does just that, takes a vegetable such as zucchini and spiralizes it into long strands. In fact it’s one continuous motion so you have to cut them at your desired length. If you’re wondering about the taste, the taste and consistency is almost identical to pasta! To a true, pasta-loving, Sicilian gal like me, this was just too incredible to believe! I’m going to say that I think I will be laying off traditional pasta for a while. Until the phase will pass 🙂

Here below you will find instructions on how I did them and a recipe on the sauce I used in this picture, but really, any sauce of your choice will work!


To make your “Zoodles” or Zucchini Noodles you will need:

– 4-5 medium to large zucchini (this will yield 3-4 servings)

– a Spiralizer


1) Thoroughly wash your zucchini. You can choose to leave the peel on if you like. I did a rough peeling and left some peel on.

2) With the use of your spiralizer, proceed to spiralize your zucchini. It has a ‘thin’ or ‘thick’ option. I used both.

3) Bring a well-salted pot of water to a boil. Throw in your zucchini for 30-45 seconds only! You want the zucchini to be pliable. Overcooking will result in a mushy mess. Yuck!

4) Drain thoroughly!

5) Set on a flat plate. Pour your favorite sauce over, add Parmesan and serve!


For my Chunky Eggplant Sauce you will need:

1       medium-sized eggplant, chopped

2-3   medium carrots, chopped

1        medium onion, chopped

1        clove garlic, minced

2       celery stalks, chopped

2       frest tomatoes, coarsely chopped

1       28-ounce can diced tomatoes

2       tbsp. extra-virgin olive oil

salt and pepper to taste

fresh basil to taste



1)  In a skillet, heat the oil over medium heat. Add all the chopped vegetables and allow to cook for 3-5 minutes. They should start getting soft.

2)  Add the can of tomatoes, the fresh tomatoes, garlic, basil, salt and pepper and allow to cook for 15-20 minutes, still on medium heat, stirring often.

3)  Reduce heat to medium low, cover and allow to simmer until all the vegetables and sauce are fully cooked together, about 20-25 minutes.

4)  Pour over your zoodles and serve!

5) Don’t forget the Parmesan and spicy pepper!


Hope you enjoyed this recipe!

I would love to hear your comments so please do leave them below!


Buon appetito!





  1. Mila

    May 28, 2015

    That sounds delightful and very fulfilling!


      Nuccia Ardagna

      May 28, 2015

      It really was Mila! Can I share it on your Thursday Linkup party? 🙂

      • Mila

        June 4, 2015

        Sorry for the delay! Of course! I would love for you to share your posts with our party 🙂

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