Zoodles 2


  • Servings: 2
  • Difficulty: easy
  • Print

1/2 medium zucchini
1 clove garlic, minced
½ tsp chili powder
1/4 tsp salt or to taste
1/4 sliced red onion
2 tbsp Rao’s Homemade arrabbiata
4 tbsp artichoke antipasto
10 drops of coconut aminos
2 tablespoon extra virgin olive oil
1/2 avocado


1. Wash and peel zucchini and use a spiral slicer or a julienne peeler to slice the zucchini into noodles.

2. Heat the extra virgin olive oil in a pan/skillet over medium-high heat. Add the garlic, chili powder and cook until the garlic is fragrant.



3. Add the tomato sauce, artichoke antipasto, coconut amino and saute for 2 minutes.

4. Add the zoodles and saute for a couple of minutes until well mixed and serve in a bowl – added 1/2 an avocado



2 thoughts on “Zoodles 2

  1. If you want a less smushy more firmer noodle, sprinkle salt on the zoodle in a colander and set aside for 30 minutes to let out some water. For an even better firmness freeze in the fridge for an hour or two.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s