Sesame Zoodles

Zoodle recipes are everywhere.  And for good reason.  Don’t get me wrong, pasta takes up the most room in my heart; but, at this age, also takes up the most room in my belly.  As in bloating.  And pain.  If it’s homemade noodles, I’m good to go.  But anything processed and my body gets mad at me.  And lets face it, we all need a little extra vegetables in our bellies.  Well I do anyway.

I am not a huge zucchini fan.  I find it has a brief moment where the texture is perfect.  And I’m a texture gal.  I never thought that I would catch on to the spiralizing trend.  When I realized how cheap the spiralizers were, I asked a friend from the great white north to bring it to me and of course she did.  I just have one of those white plastic ones from Walmart that cost under $20.

I had my kids too young before the trend of ‘hiding vegetables’ in their food became popular.  My children always knew what they were eating.  Maybe that was smart, maybe not.  Personally, I don’t think I should have to hide things.  I want my kids to know what they’re eating, learn to enjoy things, and, even if they don’t, understand that sometimes you have to eat what you don’t love because it’s good for you.

I was worried my kids weren’t going to like them.  And it’s not like you can hide the fact that they’re there; I mean, they are the entire dish.  When I started to look for ‘zoodle’ recipes, it dawned on me that I could probably use just about any pasta sauce that I’ve previously made and enjoyed.  The first few times I tried, I used sauces that my kids already enjoyed, a thai one the first time and a pesto one the second.

Nobody looked thrilled when they sat down at the table.  But after a few bites, it was unanimously agreed that they were delicious.  Zoodles have become, as my daughter says, ‘the one meal that I don’t get excited when I hear is for dinner, but when I always end up loving’.   Yay for not hiding veggies.

If you like a pasta sauce, try it over some zoodles.  I personally enjoy zoodles with lighter sauces, but they do soak into the zucchini faster I find.  Heartier sauces, like a tomato sauce work better, in my lowly opinion, makes it a heartier meal.  Honestly though, I’ve rarely made a zoodle recipe I don’t like.

I will say, this sauce can totally be used on any noodle, especially a rice noodle.  Just add some green onions, or grated carrots and you’ve got a delicious pasta dish.

For today, I’m sticking with my zoodles. My belly thanks me.



  • 1/4 cup soy sauce
  • 1 TAB sugar
  • 3 garlic cloves, minced
  • 2 TAB rice vinegar
  • 3 TAB sesame oil
  • 1/2 teaspoon hot chili oil
  • 4 TAB vegetable oil, plus 1, divided
  • 6 zucchini, spiralized
  • 1/4 cup sesame seeds


Combine all ingredients in a bowl.  In a large skillet, heat 1 TAB oil.  Place zucchini noodles in pan and cook for about 2-3 minutes, or until lightly cooked but not soggy.  Remove from pan.  Toss with sauce.  Sprinkle with sesame seeds.  Serve immediately.


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