I have a thing for zoodles. I know they can never replace the joy of eating real pasta, but they will give you a similar fix without any guilt (and then you can add as much cheese as you want… that’s how it works right??).
I have seen pre-made zoodles sold at Trader Joes and Whole Foods recently, but I prefer to make them myself. It’s also cheaper. You’ll just need a spiralizer. I got a really cheap one on Amazon that works great!
This recipe is my go-to on weeknights. It’s ready super fast so I can go veg in front of the TV (pun intended). This recipe is for 1 person, so multiply by how many people you are serving.
- 1 medium zucchini
- 1 large tilapia filet
- 1/2 cup Michael’s of Brooklyn Puttanesca Sauce (other sauces will do, but if you can find this stuff, BUY IT TRUST ME… or order on Amazon!)
- 1/4 cup grated pecorino or parmesan cheese
- 1/2 TBS balsamic vinaigrette
- 1 TBS olive oil
- Olive oil cooking spray (or use olive oil and spread with spoon)
- Seasoning: Trader Joes Everyday Seasoning, Trader Joe’s Lemon Pepper Salt, oregano, salt
- Equipment: vegetable spiralizer
Preheat oven to 350 degrees. Cover a baking sheet with foil and spray with olive oil spray. Place your tilapia on the sheet and coat generously with salt, lemon pepper and everyday seasoning. Spray once with olive oil spray on top. Bake 15 minutes.
Make your zoodles, per your spiralizer’s instructions. I like to keep the skin on, but you can skin them first fully or partially if you like your zoodles to feel even more like real noodles.
Bring a sauté pan to medium-high heat. Add olive oil. Add zoodles. Add salt, oregano and lemon pepper to taste (see how much I used here). Cook, stirring frequently for 10-12 minutes. Your cook time will depend on how al dente you like your zoodles. I like mine not fully mushy. I just taste a piece every minute after 10 until I like them.
Put your zoodles in a bowl, pour your sauce on, add cheese and add fish. ENJOY!