Zucchini has a reputation for multiplying rapidly in gardens, especially for folks in a CSA or those who buy produce directly from local farms. Once the season kicks in, it can seem like every other meal involves some form of zucchini. That's where zoodles come in—an easy, versatile way to make the most of your summer bounty.

Zoodles are simply zucchini cut into long, noodle-like strands. They’re light, fresh, and a clever substitute for pasta, especially when the goal is to eat more vegetables without sacrificing flavor or texture. They're also quick to prepare, naturally gluten-free, and a great way to highlight the produce often included in CSA boxes. Whether you’re cutting back on carbs or want a creative way to use what's coming out of your farm share, zoodles are a satisfying solution.

Zoodles play well with other ingredients you may already have from your CSA—cherry tomatoes, garlic, fresh herbs, and even farm eggs for a quick noodle stir-fry. Eating more local, sustainable vegetables doesn’t have to mean making complicated meals. Sometimes it’s just about changing the shape of what’s already on your plate.

Tools for Making Zoodles

There’s more than one way to turn a zucchini into a noodle. The best tool depends on what texture you prefer and how much prep you want to do:

• Spiralizer: This countertop gadget is the most efficient if you're working with multiple zucchinis. It creates long, curly strands that really do mimic spaghetti. The drawback to spiralizers is that they’re a single-use tool that take up quite a bit of space in your kitchen.
• Julienne zester: A compact tool that creates thin, straight ribbons. It takes a little longer than a spiralizer but is perfect for making a small batch.
• Vegetable peeler: Great for wide, fettuccine-style noodles. Just run the peeler down the length of the zucchini to create ribbons.
• Mandoline: With a julienne blade attachment, a mandoline can make quick, uniform veggie noodles with minimal effort. It works especially well for firmer vegetables like carrots or broccoli stems but can also be used for zucchini. Just be cautious—mandolines are sharp, so a hand guard or cut-resistant glove is a smart idea.

How to Cook with Zoodles

Zoodles cook much faster than traditional pasta—overcooking them can lead to soggy results, so it’s best to keep the heat brief. A quick sauté in olive oil or a minute in boiling water is usually enough. They can also be enjoyed raw, especially when topped with a warm sauce or tossed into a salad. Salt lightly and let them sit for a few minutes if you want to reduce moisture.

They’re perfect in stir-fries with farm-fresh eggs, tossed with roasted cherry tomatoes and garlic, or topped with a lemony vinaigrette and seasonal herbs. Pairing zoodles with other vegetables and fruits from your CSA haul contributes to a vibrant, sustainable summer meal.

Other Vegetables You Can Turn into Noodles

While zoodles get plenty of praise, other vegetables lend themselves to being transformed into noodles too:

• Carrots – Sweet and sturdy, great raw or lightly sautéed
• Beets – Vibrant in color and flavor, especially when roasted or pickled
• Cucumbers – Refreshing raw in chilled noodle salads
• Daikon radish – Adds crunch and a bit of spice to Asian-inspired dishes
• Winter squash – Spiralizes well when peeled and seeded, ideal for roasting
• Broccoli stems – Often overlooked, these stems offer a crunchy texture and can be spiralized into delicate noodles, adding a unique twist to your vegetable dishes

Experimenting with what’s in season from your CSA box can lead to exciting new recipes. Noodle-ifying vegetables is a fun way to reduce food waste, stretch your produce, and keep weeknight dinners interesting, all while supporting sustainable local agriculture.

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