Home Recipes Dinner Put a Healthy Spin on Zucchini Noodles. Get Recipe and Tips.

Put a Healthy Spin on Zucchini Noodles. Get Recipe and Tips.

Spiralizing zucchini to make “zoodles” is a great way to introduce zucchini to your kids in an unexpected way. The zucchini noodles look a lot like pasta, taking a familiar food and giving it a healthy spin. If an entire bowl of zoodles is too much, try mixing in a handful with some whole-wheat spaghetti to start.

Table spiralizers are quick and easy, but can be somewhat bulky to store, so the handheld ones can work wonders, too. Or simply use a standard potato peeler to make zucchini ribbons.

When choosing zucchini, look for ones that feel heavy and firm to the touch, not spongy; or with wrinkly, pitted skin. Keep in mind that the smaller to medium-sized ones are tastier as the larger ones can get waterlogged.

Also, note that the darker the skin, the more nutrients it has. Store your zucchini in a plastic bag in the crisper drawer for 2 to 3 days.

Here are 7 fun facts to share with your kids about zucchini and this new spin on noodles:

7 Facts You Probably Didn’t Know About Zucchini

1) You can eat the blossoms. In fact, they are considered a delicacy

2) Largest zucchini on record weighed 65 lbs and was 7 feet 10 inches long!

3) The most flavorful zucchini are small-to-medium sized and the darker the skin, the richer the nutrients

4) Zucchini are a member of the cucumber and the melon family

5) Christopher Columbus originally brought the seeds to the Mediterranean region and Africa

6) One zucchini is called a “zucchina”

7) A “zucchina” has more potassium than a banana

Andrea’s Tomatoey Zoodles

  • Extra virgin olive oil, for pan
  • 4 cloves garlic, thinly sliced
  • 2 pints cherry tomatoes, halved (or heirloom tomatoes when in season)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 zucchini, spiralized (“zoodles”)
  • Fresh basil, for garnish (optional)
  • Flakey sea salt to finish (optional)



Heat a large skillet over medium-high heat. Add olive oil to lightly coat the bottom of the pan. Add sliced garlic, bunching it together in the center so it infuses into the oil without the stragglers burning. Let cook until fragrant, about 30 seconds. Season with 1-2 good pinches of salt. Stir to incorporate. Top with cherry tomatoes and cook, stirring occasionally until tomatoes cook down and form a sauce, about 15-20 minutes. Season with salt and pepper, to taste. Add “zoodles” and stir to coat. Cook, stirring occasionally until the zucchini is tender yet still a bit al dente, about 3 minutes more. Serve topped with fresh chopped basil and an extra sprinkle of flakey salt, if desired. Enjoy.








Food Channel: Top 10 Zucchini Fun Facts
Mobile Cuisine: Zucchini Fun Facts
Home Cooking: Zucchini History
Food Reference: Zucchini Trivia
Fillyourplate.org: Fun Facts About Zucchini
The Raw Food World News: Zucchini: A fruit that has more potassium than a banana!



The information on this website is designed for educational and/or entertainment purposes only. The information provided is not intended to be a substitute for informed medical advice or care. Please consult a doctor with any questions or concerns regarding your child’s condition. You should not use this information to diagnose or treat any health problems or illnesses.

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Andrea Branchini was born with a pen in one hand and a whisk in the other. She built her career coming up with big ideas for blockbuster brands in healthcare. Her campaigns have reached millions, and one of her ads even made it to Cannes, where she was a top 10 finalist in Advertising Age’s under 30 Global Cover Competition (in 2011 when she was actually under 30—sigh). In February 2016, she launched a live cooking show on PeriscopeTV (@dabblingchef) where she unveils a secret ingredient on Mondays and spends that entire week dabbling in that ingredient. The show already has close to 1,000 followers and over 120,000 hearts! Her food career started by accident when she first microwaved a marshmallow, drizzled it with chocolate syrup and served it to her parents; a 7-year-old’s version of Pavlova. Since then, she has received her professional plant-based chef certification from Rouxbe Cooking School and has learned to write solid recipes through a certification program at Natural Gourmet Institute where she was taught by Dawn Perry, the former digital food editor at Bon Appétit magazine. Her food writing has been featured in The Strong Buzz with Andrea Strong; FineCooking.com; Edible Queens; KidsFoodReboot.com; and in The Oxford Encyclopedia on Food and Beverages in America (2nd edition) which won an International Association of Culinary Professionals (IACP) award in the Beverage/Reference/Technical category, 2014 as well as the Gourmand Award for the Best Food Book of the Year, 2014. In 2015, she received a growing leaders professional development award through The Culinary Trust, which landed her a cookbook: a national school garden cookbook for Slow Food USA with recipes and stories about rare fruits and vegetables from the US. A mom of 2, she is passionate about leveraging her advertising experience and recipe skills to rebrand fruits and vegetables for children of all ages. She lives with her husband and their 2 kids in a place that’s a stone’s throw away from Manhattan (she hates admitting that it’s called New Jersey.)
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