Zany for Zoodles!!

I'm a carb lover, and a pasta lover.  As I've been slowly trying to replace "bad" carbs with "good" carbs, my pasta has become an occasional treat vs. a once-a-week meal staple.  A while back I saw a quote from Cindy Crawford about how these days a bowl of pasta is viewed the same as a giant ice cream sundae now!  That helped change my view on the effects of refined pasta on our bodies. 

So a while back I invested (ok, they're actually pretty inexpensive) in a zoodle maker.  It's really simple to use, but I followed a bad Pinterest recipe on how to prepare the zoodles and it was a raging disaster.  As a result it's been MONTHS since I've made them again.  Like, they were so bad I had to choke them down and gave up after a few bites. 

Well I tried a recipe from Fixate for turkey meatballs and wanted to attempt zoodles again.  This time it worked really well!  You've got to try this as an alternative.  Here are a few options!

Making the Zoodle noodles:
- Get one medium sized zucchini per person
- Cut both ends off the zucchini
- Using a spiralizer (similar to this one), attach the holder onto one end of the zucchini and insert the other end into the spiralizer.
- Twist the zucchini stick in the spiralizer, catching the resulting "noodles" in a bowl.

Boiled Zoodles:
- Fill a small sauce pan about half full of cold water.
- Over medium heat, heat the water to a boil
- Once boiling, add the zoodles to the water
- Watch carefully and stir occasionally.  Boil for about 2-4 minutes or until slightly softened.
- Drain the water in a strainer and move the zoodles to a bowl.
- Add your toppings and enjoy!

Sautéed Zoodles:
- Heat 2 tsp of EVOO in a skillet
- Add 1 clove of pressed garlic
- Add the zoodles and stir frequently for 3-4 minutes
- Add salt and seasoning to taste
- Remove from heat; add your toppings and enjoy!