Anthony Boundy - Your First Book of Zoodles Delicious Zoodle Recipes for the Perfect Low Carb Meal

If your preference is to eat healthier or on a low-carb keto diet, using zoodles (zucchini noodles) as a substitute for regular pasta is a healthy option.

Making healthy zoodles is simple, quick and easy. As a matter of fact, making zoodles is faster than cooking regular noodles in a pot of boiling water. When your favorite pasta sauce to top your zoodles, you would hardly notice the difference and zoodles are more nutritious than regular noodles.

What Are Zoodles?

Zoodles are simply, thin, long pieces of zucchini vegetable noodles which have been spiralized or peeled. Simply put, zucchini noodles! Zucchini zoodles are superb for Paleo, low carb, Whole30, gluten-free and Keto.

Having zoodles is a great way to effortlessly add vegetables to your familys diet. Now that wehave been educated on zoodles and are more knowledgeable about its benefits, lets dive into some recipes.

A luscious, creamy raw vegetable salad. Can be served in a mason jar.Serves: 2Time: 20 mins.Ingredients:

cup of edamame, shelled
1 cups of spiralized zucchini
cup of red bell pepper, chopped
cup of celery, sliced
cup of cherry tomatoes
2 tablespoons of olives, optional
cup of feta cheese, optional

For the dressing:

of avocado
cup of spinach, packed
2 tablespoons of Greek yogurt
2 tablespoons of extra virgin olive oil
Juice of a lemon
Pepper and salt, to taste

Directions:1. Mix all the dressing ingredients using a blender. Pour into the bottom of the 2 mason jars.2. Add in the celery first then peppers, edamame, feta cheese, tomatoes, and olives following that order.3. Lastly, put the zucchini noodles. Cover, then refrigerate.4. When ready to eat, shake jar well and pour on a plate. Enjoy! Here is a low carb twist to pasta night, entitled Bacon and Basil Zucchini Pasta.Serves: 4Time: 40 mins.Ingredients:

4 medium Zucchini, spiralized
2 tablespoons of olive oil
1 clove of crushed garlic
cup of sun-dried tomatoes in olive oil, sliced
cup of fresh basil, chopped
6 slices of bacon, trimmed of fat and thinly sliced
1 small Chile, chopped finely
1 tablespoon of pine nuts

1. Over high heat in a pan, heat 1 tablespoon of olive oil and cook zucchini for about 3 minutes. Add in the sliced bacon and cook for a minute or two or until cooked. Reduce the heat.

2. Add tomatoes, garlic, pine nuts, Chile and additional oil in the pan. Toss to combine well, saut for a few minutes, then remove from heat. Transfer to the plate, sprinkle with chopped fresh basil.

This incredible recipe is filled with great veggies, protein-rich Quinoa and cheese.Serves: 4Time: 40 mins.Ingredients:

4 cups of spiralized zucchini
8 oz of cheddar cheese (shredded)
2 tablespoons of extra virgin olive oil
1 cup of quinoa (cooked)
2 tablespoons of parmesan cheese (grated)
teaspoon of salt

1. Preheat your oven to 400F.2. In a medium-sized bowl, toss the zucchini, quinoa, salt, oil, and cheddar cheese.3. Place in a baking dish, then sprinkle parmesan cheese on top.4. Bake for about 30 minutes or until golden. Serve. Butternut squash is a great pasta substitute. It makes a delicious, healthy meal.Serves: 4Time: 45-50 minutesIngredients:

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped into large chunks
butternut squash (2 lbs., peeled and cut into cubes)
teaspoon nutmeg
Salt and pepper (to taste)
3 sage leaves, minced
8 oz Barilla spaghetti (whole wheat)
2 cups vegetable broth
2 Zucchini (medium, spiralized)

Directions:1. Warm the olive, over medium heat in a large skillet. Add the garlic and onion and cook, stir constantly, roughly 3 minutes, until golden and fragrant.2. Add squash, pepper, salt and nutmeg, cover and cook, occasionally stirring, for roughly 8 minutes. Place the sage in the pot and let cook for an additional minute.3. Pour in the vegetable broth and allow to boil. Lower the heat allowing squash to simmer uncovered, roughly 20 minutes until the broth is reduced to half and the squash is soft.4. Meanwhile, set your pasta pot on the stove and bring salted water to a boil. Cook according to the instructions on the package.5. Drain the pasta in a colander then use cool water to rinse to prevent sticking. Set aside.6. When the squash mixture is ready, cool slightly, then place mixture into food processor. Process until smooth. Add as needed, extra vegetable broth or water, for a thinner sauce.

7. Toss together, the spaghetti, zucchini noodles and sauce in the skillet you were already using. Cook over medium heat roughly 2 minutes or until thoroughly combined. Season with additional pepper, salt and sage.

8. Serve and enjoy! A very easy, quick and healthy dish. Very fresh and tasty.Serves: 4Time: 30 mins.Ingredients:
For the Carrots and Zucchini Noodles:

zucchinis (4 washed, dried and spiralized)
carrots (3 large, washed, dried and spiralized)
olive oil (3 tablespoons)
cherry tomatoes (1-pint, halved)
fresh ground pepper and salt (to taste)
fresh basil (2 tablespoon, sliced)

For the Light Alfredo Sauce:

unsalted butter (1 tablespoon)
garlic (2 cloves, minced)
all-purpose flour (2 teaspoons)
2% milk (1 cup)
parmesan cheese (1/2 cup, grated, plus more for topping)
cream cheese (2 tablespoons, low-fat)
fresh ground pepper and salt (to taste)

Directions:1. Over medium-high heat place a nonstick skillet to heat. Add olive oil and allow to heat.2. Add the zucchini and carrot noodles and cook, stirring often, until slightly softened but stillcrunchy, about 5 minutes.3. Now add the tomatoes and cook for an additional 2 minutes. Season with pepper and salt to taste. Transfer from the heat to a colander and let drain at least 5 minutes.

4. During this time, prepare the alfredo sauce by melting the butter in a nonstick skillet over the medium heat. Cook the garlic until fragrant as soon as the butter is melted, roughly oneminute.

5. Mix in the flour, using a wooden spoon to stir until cooked, approximately 1 minute.6. Whisk in the milk constantly, until sauce begins to thicken, roughly 3 minutes.7. Add the cream cheese and parmesan cheese and stir until melted.8. Remove from the heat and then season with the salt and pepper and taste it for seasoningsand accordingly adjust.9. Transfer zucchini and carrot noodles to a plate or bowl and pour sauce on top.10. Top with fresh basil and parmesan cheese.