Zucchini noodles, often referred to as "zoodles," are a popular low-carbohydrate alternative to traditional pasta made by spiralizing zucchini into thin, noodle-like strands. This process typically involves using a spiralizer, julienne peeler, or mandoline to cut the zucchini into long, thin strips. Zucchini noodles are valued for their versatility and light, mild flavor, making them a good substitute in various dishes where traditional wheat-based noodles might be used. They can be eaten raw in salads for a crisp texture or lightly sautéed to serve as a base for sauces, stir-fries, or other toppings.
The concept of using vegetables as noodles gained popularity during the early 21st century, particularly as part of health-conscious diets such as Paleo, keto, and gluten-free. Zucchini noodles became an option for those seeking to reduce carbohydrate intake while still enjoying dishes like pasta. The appeal of zucchini noodles lies in their ability to absorb flavors well and their quick cooking time, which preserves their nutritional content, including vitamins A and C.
The earliest reference the author could find to "zoodle" in a printed cookbook was in 2007,
in "The F-Factor Diet: Discover the Secret to Permanent Weight Loss" (see references).