Zoodles - isn't that just the best word? If you don't have a machine for spiralizing your veggies, then you can always use a peeler or even a sharp knife to cut up your zucchini.
Simply toss the zoodles in a bit of olive oil with your favourite spice. I always hydrate Paris Bistro Secret Sauce for this, as I love the combination of garlic and herbs with zucchini. Cook on high heat, but don't overdo it. (You can use zoodles as a base for pasta sauce or a side dish without sauce.)
Simply toss the zoodles in a bit of olive oil with your favourite spice. I always hydrate Paris Bistro Secret Sauce for this, as I love the combination of garlic and herbs with zucchini. Cook on high heat, but don't overdo it. (You can use zoodles as a base for pasta sauce or a side dish without sauce.)