Since I’ve been eating gluten free foods lately, trying to at least, I decided I would finally hop on the zucchini noodle bandwagon. I don’t have the best spiralizer in the world, so my zoodles don’t look exactly like spaghetti noodles, but they did turn out pretty well. They really do taste good and are much healthier than eating wheat noodles. They are low in calories and carbs, which make them perfect for trying to lose or maintain a healthy weight and they are also chock full of essential nutrients like potassium and manganese. They’re also a great source of vitamins A and C and the seeds contain phytonutrients which inhibit inflammation, which is exactly what I need for my digestive tract.

Another great thing about zucchini is that they have a very mild flavor, so they are perfect for replacing pasta in almost any recipe. I don’t often cook with sun dried tomatoes, but I had a jar in my pantry and thought they would be perfect in a creamy sauce on top of the zoodles. The sun dried tomatoes also have a very good nutritional profile and are a good source of fiber, thiamin, riboflavin, calcium and other vitamins and minerals. This recipe was quite easy to make since it only required a few ingredients and a blender. If you try this recipe, let us know in the comments below how it turns out.

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