10 Recipes That Put Your Spiralizer to Good Use

Turning carrots, beets, zucchinis, aubergines, and any other vegetable you can think of into beautiful, colourful ribbons isn’t just healthy—it’s also pretty, and pretty delicious. To get you acquainted (or reacquainted) with the ever-so versatile spiralizer, we’ve put together some recipes to let inspiration, along with those cascading veggie noodles, flow.

Zoodles are a great low-carb alternative to spaghetti, especially if you’re following a diet like Keto. In this recipe, spiralized zucchini serves as a vehicle for transferring as many juicy meatballs and hearty sauce into your mouth as quickly as possible. Just make sure to add the zoodles at the very end of the cooking process so that they don’t get too soft.

In this new (and healthy) spin on fried snacky food, zoodles take a dip in egg, flour, and some hot oil. The result: crispy, salty, delicious finger food that is still pretty healthy. Sounds like a win-win.

Craving lo mein but not so keen on the sodium hangover you’ll invariably get the day after? Then this light but satisfying stir-fry is your answer. Instead of getting weighed down with carbs and excess salt, this quick dish uses spiralized veggies such as zucchini to incorporate all your favourite stir-fry trimmings into a healthy dish packed with flavour.

A sturdy vegetable like butternut squash is another great option for creating veggie “noodles,” and this dish lets the squash ribbons be the perfect vehicle for what’s really important: cheese and cream.

Take advantage of carrots’ natural sweetness by turning them into an addictive dish tied together with a delicious sauce made of hoisin, soy, orange juice, and ginger. It’s the perfect blend of salty, sweet, acidic, and umami.

Another great use for zoodles is to lighten up noodle dishes without skipping the noodles completely. This pad thai dish subs half of the noodles for zoodles, meaning you can still get your carb fix without needing a long nap after your meal.

Pho is the ultimate definition of comfort food, and just because you’re trying to cut down carbs or going keto doesn’t mean you should miss out. This pho recipe subs in zoodles for the traditional rice noodles without compromising on flavour and texture.

In this crunchy and satisfying salad, spiralized carrots and cucumbers join soba noodles to hang out together in a creamy yet spicy peanut sauce made of delicious things like ginger, soy sauce, brown sugar, and peanut butter. Pack this for lunch and watch your coworkers get jealous.

This recipe feels healthy enough to indulge in, yet doesn’t hold back on the ingredients that make life worth living: bubbly, melty cheese. In this twist on French onion soup, zucchini noodles get baked in an aromatic sauce and covered in Fontina cheese. It’s a comforting casserole you won’t feel guilty about indulging in.