Zucchini Season: Zucchini Noodles

I first saw someone make noodles out of zucchini at a raw food conference about twenty years ago. I learned a lot at that conference and even today use some of the smoothie ideas. The zucchini noodles were one of those things I just thought would never be for me. I couldn’t be more wrong!

Fast forward about five years and we had loads of zucchini on our hands. I had made and frozen loaves of zucchini bread, chocolate zucchini muffins (recipe here) and made every zucchini recipe I could find. We were making a Caprese Pasta recipe (below) and I decided it wouldn’t hurt to replace half the noodles with zucchini noodles or “zoodles” as some people like to call them. I was blown away how delicious the recipe was and since then I have been a fan. This was also the summer we discovered that we love Zucchini Quesidillas. I’ll share that recipe soon also.

I think the key for my family to enjoy zucchini this way has been the texture. I always liked zucchini ribbons. When zucchini noodles are overcooked they are really slimy and we just do not enjoy that texture. We prefer them raw or a little on the crisp side. I hope you have fun experimenting with zucchini noodles and find your perfect recipe.

This recipe has stuck with us for several reasons; it is quick, easy, uses no heat, is a filling vegetarian option, is made with fresh in season ingredients during summer and we all like it. Our family usually makes this x4 since we have quite a few people at the table. We enjoy it served with local sourdough or the artisan roasted garlic loaves. We hope you enjoy it as much as we do.


For the Brown Box Family

zucchini noodle with vegetables.jpg

Zoodles Caprese Salad

  • 2 Medium Zucchini, cut into noodles
  • 4 oz. Cherry Tomatoes, halved or 1 large heirloom tomato, chopped
  • 4 oz. Jersey Gem local cheese or your favorite
  • 1 oz. fresh basil, chopped


  • 1 Tablespoon Organic Cold Pressed Virgin Olive Oil
  • 1 Tablespoon Red Wine or White Balsamic Vinegar
  • 1 pinch sea salt – to taste
  • 1 grind black pepper – to taste

Directions: In a bowl combine the first four ingredients. Whisk together the dressing ingredients. Pour over the salad and toss well. Enjoy!


About Rachel

Owner @ Brown Box Organics.
This entry was posted in Herb, Tomato, Uncategorized, Zucchini & Summer Squash and tagged , , , , , , , , . Bookmark the permalink.

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