cheryl
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Staff member
This is officially the best way to eat zoodles—and no, they won’t get soggy - Well and Good
Like most health-minded people circa 2016, I used to be obsessed with zoodles. They were the thing that convinced me that I like zucchini. Much to my then-boyfriend’s chagrin, we began eating a lot (and I mean a lot) of zoodles. I put them everywhere—in salads, under pasta sauce, as pad thai noodles. I basically worshipped at their altar, and for a while I was able to ignore the fact that no matter what I did, they would always get soggy. (It is so like me to ignore red flags.)
But at a certain point, there’s only so much runny, watery pasta sauce that one can reasonably tolerate. Four years after my initial fling with zucchini noodles, I’ve been replacing them for spaghetti squash or chickpea pasta because I was just so sick of soggy dinners. But on the third episode of Cook With Us, Well+Good’s new cooking show, holistic nutritionist Kelly LeVeque convinced me to break out my spiralizer once again by putting zoodles in soup.
Like most health-minded people circa 2016, I used to be obsessed with zoodles. They were the thing that convinced me that I like zucchini. Much to my then-boyfriend’s chagrin, we began eating a lot (and I mean a lot) of zoodles. I put them everywhere—in salads, under pasta sauce, as pad thai noodles. I basically worshipped at their altar, and for a while I was able to ignore the fact that no matter what I did, they would always get soggy. (It is so like me to ignore red flags.)
But at a certain point, there’s only so much runny, watery pasta sauce that one can reasonably tolerate. Four years after my initial fling with zucchini noodles, I’ve been replacing them for spaghetti squash or chickpea pasta because I was just so sick of soggy dinners. But on the third episode of Cook With Us, Well+Good’s new cooking show, holistic nutritionist Kelly LeVeque convinced me to break out my spiralizer once again by putting zoodles in soup.