In my corner of the world, summer means two things; the sun is toasty and zucchini is dirt cheap.  Or, in my case, the zucchini plants are spitting out fruits at a rate we can barely keep up with.  When it’s hot out the last thing I want to do is turn on the oven, or spend hours slaving over the stove top.  In my opinion, these zoodles, or zucchini noodles, make a perfect summertime meal.  Seasonal, affordable vegetables?  Check.  Fast and easy?  Check again.  

Today I was told zucchini is actually considered a fruit!  Here is what Wikipedia has to say on the subject (because we always trust what we read on the internet):

“In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry, being the swollen ovary of the zucchini flower. Zucchini, like all squash, has its ancestry in the Americas.”

To make the noodle shape, you need to use a spiralizer.  I found this one, and I absolutely love it.  It is quickly joining the espresso maker and the blender as one of our top used appliances.  This makes the spiralizing go super quickly(as opposed to cranking it by hand, which is how most other spiralizers work).

 Zoodles are lower in calories, gluten-free, and you’re eating a vegetable in comparison to traditional pasta, making them a great alternative.  

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