Zoodles – 3 ways. A Celiac’s Dream Come True

As a celiac, one of the foods I am told I am missing out on, aside from the beloved pizza and bread of gluten lovers is pasta. Growing up, though we aren’t Italian, you’d think our family was the way we ate pasta. Spaghetti. Fettuccine. Linguine. Bowtie. You name it we ate it. And we ate it often. Maybe 2 times a week.

That came to a halt once I got diagnosed. Well not really, we probably only had it once every two weeks or so. Luckily, this was the rise of gluten free pastas made of either corn or rice.

In my case though, it didn’t feel right. Like I was cheating on my beloved old friend. Don’t get me wrong, it tasted good. (Seriously, it’s amazing what they’ve perfected for us following a gluten free diet.) However, I just couldn’t do it.

Guilt aside, that shit is expensive. Like other gluten free “replacement” or supplement food as many like to call it, I didn’t think the cost was worth it at the time. (Nowadays, though there are more options and affordable ones at that — but I digress).

So I went cold turkey.

That was until the dawn of the spiralizer. Who knew something so trendy, and only an average of 30-40 bucks could cure me of my pasta dilemma? My Paderno gave me hope for humanity.

Enter my obsession with zoodles. 

Zoodles aka zucchini noodles or heaven-scent as I often refer to them, are a dream come true for celiacs. These bad boys are guilt free, versatile, delicious, and cheap. Can I get an amen?

I make them at least once or twice a month, and in every way possible. With a red sauce, white sauce, chicken, seafood, more veggies. The sky is the limit.

Lucky for you. I’m sharing my three favorite ways to prepare zoodles with y’all today.

You’re welcome.


Zoodles 3-Ways

As I mentioned above, zoodles are the bomb dot.com. It was tough to select three versions suitable for this post, but I was up for the challenge. So here you have it.

  • Zoodles Bolognese
  • Avocado Pesto Zoodles with Chicken and Fresh Veggies
  • Shrimp Scampi with Zoodles

Yes. Believe it or not, I’ll break down what you need for each of these masterpieces in one blog post.

Bon Appetit!


1. Zoodles Bolognese

Here’s what you need:

  • 2-3 Medium Zucchinis (makes about 4 servings)
  • 15 ou. can of crushed tomatoes
  • 7 ou. can of tomato sauce
  • 1 lb of ground turkey
  • 2 cups of your favorite variety of mushrooms
  • 1/4 white or yellow onion
  • 2 tbsp of minced garlic
  • 1 tbsp Oregano
  • 1 tbsp Basil
  • 1 tbsp Crushed Red Pepper (some like it hot — aka me)
  • S+P to taste

Got that. Let’s get started.

Assuming you have a spiralizer or some other means to create your zucchini noodle, prep your zucchini. Spiralize that shit. Put it in a bowl and set it aside.

Next, you will dice up your onion and throw it in a sizeable skillet with some EVOO on your stove top. Don’t forget to throw in that garlic too. Let that cook down until the onions are translucent.

From here, you’ll work on browning that ground turkey of yours in the same skillet. Once you’ve let it brown up on each side (about 5-10 minutes), add in your canned tomato sauce (not that ragu or prego shit – literally canned tomato sauce is a thing) and crushed tomatoes. Mix this all up and turn the heat on low letting it simmer until the crushed tomatoes cook down.

Once they cook down feel free to add in your preference with the basil, oregano, s+p, and crushed pepper. To each their own so feel free to experiment to your liking.

Now, take those zoodles you set aside and put them in the skillet. The best part about zucchini noodles is they really only take 1-2 minutes to cook. So you can have your dinner and eat it too in 30 minutes or less. #Winning.


2. Avocado Pesto Zoodles with Chicken and Fresh Veggies

Here’s what you need:

  • 2-3 Zucchinis (makes about 4 servings)
  • Avocado Pesto
  • 1 lb of chicken breast
  • 1 cup of Spinach
  • 1/2 cup of fresh peas
  • 1-2 cups of Chopped Asparagus
  • 1/2 cup of mushrooms
  • 1 cup of cherry tomatoes

Got that. Let’s get started.

Assuming you have a spiralizer or some other means to create your zucchini noodle, prep your zucchini. Spiralize that shit. Put it in a bowl and set it aside.

Next, you will dice up your veggies and prepare you avocado pesto. I typically buy whole mushrooms and slice them, rather than the pre-cut version, so in this case, I’d chop those guys up as well as the asparagus into bite-sized (haha) pieces. Once that’s taken care of, you’ll set these and your other veggies (spinach/peas/cherry tomatoes) aside.

From here, you’ll work on cooking that chicken of yours. You can prep it however you like. It’s great grilled, on the stove top or baked in the oven. Your call. Once you’ve cooked it to perfection, add in your zoodles and avocado pesto. Mix this all up and turn the heat on low letting it simmer.

Give them a minute and throw in your other additives like the mushrooms, fresh peas, spinach, and cherry tomatoes. Give it another minute, and then you’re ready to eat my friends.


3. Shrimp Scampi With Zoodles

I can’t take credit for this one. I owe it all to Gina Homolka over at SkinnyTaste.com. She’s amazing. Her shrimp scampi recipe is to die for. It’s great when you are looking to switch things up. Note it’s also divine if you swap the shrimp with salmon or even chicken for those not fond of Nemo.

Anywho . . . Here’s the link!

Regardless of the zoodle recipe you try, I’m certain you will not be disappointed.

Let me know how yours turned out. Share your swaps and success stories in the comments below. Ta-ta for now!