Say “zoodles” out loud. Do it. I promise it will make you smile.
Have you heard of zoodles? They are zucchini that have been spiralized into the shape of noodles. And they are a delicious and fun way to eat vegetables.
The inspiration for this simple, flavorful recipe comes from a good family friend. She is someone who has been on the health food train since way before it became trendy. I remember as a child going to her house and enjoying Annie’s White Cheddar Mac & Cheese instead of the fake Kraft stuff most kids my age were getting. Her years of experience in the health food scene has made her an expert at coming up with delicious recipes like this one.
Garden Herb Zoodles (Low FODMAP, SCD, Vegan)
Prep time
Cook time
Total time
A delicious side dish for your next SIBO-friendly Italian-themed meal..or really any time. I like to eat a big serving for breakfast with potatoes and sausage.
Author: Riley Wimminger
Recipe type: Side Dish
Cuisine: Italian
Serves: 3
Ingredients
- 2 medium zucchini- short and chubby work better than long and slender- if you do not have a spiralizer, you may be able to find pre-cut zoodles in the produce aisle of your local grocery store
- 1 teaspoon coconut oil or other oil of choice
- 3 six inch sprigs fresh rosemary, removed from stems
- 3 four inch sprigs fresh thyme, removed from stems
- 1-2 teaspoons garlic-infused olive oil- I highly recommend Benessere brand- okay to substitute garlic-infused with regular olive oil
- handful fresh basil, chopped right before serving
- salt and pepper, to taste
Instructions
- Using the larger spiralizing attachment on this spiralizer, turn zucchini into zoodles.
- In a large saucepan with lid, melt coconut oil over medium heat.
- Add rosemary and thyme and allow them to flavor the oil for about 20-30 seconds, being careful not to burn them.
- Add zoodles and pour garlic-infused oil over them until evenly coated.
- Stir, cover, reduce heat to low, and cook approximately 5 minutes or until al dente.
- Season with salt and pepper to taste.
- Top with fresh basil just before serving.
Notes
Keep serving to ¾ cup of zucchini for strict low FODMAP. For those who tolerate Parmesan cheese, a little bit sprinkled on top of your zoodles is magic.
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