Raw Zoodles salad (Zucchini Noodles)

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Raw Zoodles Salad or Zucchini noodles are low carb, vegan, and gluten free vegetarian noodles. Made using Zucchini or Courgette and are a perfect alternative to pasta. This Zucchini Pasta with Avocado Basil Dip is a no-cook and keto-friendly healthy lunch.

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So what is Zoodles or Zucchini noodles?

Zoodles are spiralized noodles. Zucchini or Courgette is cut into a spiral shape. These noodles or pasta can be either eaten raw or slightly cooked. The most common vegetable related or used in Zoodles is Zucchini.

What is Zucchini or Courgette?

Zucchini or Courgette is summer squash. It is actually a fruit but treated as a vegetable. Extremely nutritious vegetable and famous for use in low carb recipes. It can be used in savory and sweet recipes.

Recipes with Zucchini

I love to make this Zucchini Chocolate Whole Wheat Bread, Zucchini Halwa as my dessert. For the savory recipes and for my breakfast I make this Zucchini Brinjal Pancake or Zucchini Courgette Fritters.

For meals, I love to make this Zucchini Paratha, Cauliflower & Zucchini Koftas or this delicious Couscous with Spiced Zucchini.

Veggies that can be used to make Zoodles

Yes, you can use different veggies to spiralize and make colorful dishes. This is a hit with the kids too as they love the spiral shape and the different colors. One can use carrot, Sweet Potato, Beetroot, Carrots, pumpkin, etc.

Spiralizer for Zoodles

I use this handheld Spiralizer gifted to me by friend Noreen from Hibernia Roots. This spiralizer comes in handy for soft vegetables. I have used this for Zucchini, carrots, and Sweet potatoes. 

For other big veggies, you can use a Spiralizer, Mandoline slicer, or a Julienne Peeler. I do use the Mandoline Slicer a lot to cut my veggies into spiral or Julienne shape. 

Before I proceed further, I would just like to thank Noreen for this handheld Spiralizer or Vegetable Sharpener. Noreen is a wonderful friend and a brilliant Genealogist. She is an expert in tracking your Irish roots or Irish History. So if you are looking for your Irish history head on to her blog, Hibernia Roots and contact her today. (This is not a paid promotion, but genuinely thanking a friend)

Should you cook Zucchini noodles or not?

I prefer not to cook these zucchini noodles as cooking them makes them a bit soft. Zucchini pasta is good as is. And when cooking is not required why waste time and nutrients doing so.

Do this Zucchini Pasta Freeze well?

I have not tried this, but I would not recommend this as defrosting them would make them mushy and it would be a complete mess.

Today’s Recipe of Zucchini Noodles

I have simply used my Avocado Basil Dip or Avocado Basil pesto to flavor this Noodles. Added some black pepper, lemon, and salt to adjust the seasoning. I have also added some pine nuts here for crunch.

Dip can be added more or less depending on choice. If you add more you get a creamier texture. (see the texture in the below image). Do remember to toss the noodles gently or else you might break them.

Flavorings or Different Types of Zucchini Pasta

One can just play around and come in with different flavours. Eat them raw or lightly cook them. Add different ingredients to flavor the zoodles. I have once used Sun-dried tomatoes and tomato pesto for this. Then one can add simple garlic and cheese or if you eat nonveg go ahead with adding prawns or chicken. I bet for vegetarians paneer or feta cheese will equally go well.

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Here goes the recipe of Raw Zoodles Salad | Zucchini Noodles | Zucchini Pasta

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