The dreary weather has finally subsided in the Pacific Northwest, and the sun has officially taken over. Bees are buzzing, birds are chirping, the roses in my garden are blooming, and I’m craving fresh veggies like nobody’s business. When the weather gets even a tad bit warm this time of year, my mind skips right over spring and jumps straight to summertime. Sixty degrees? Summer dresses and sandals, sunscreen and beaches, sprinklers, and zucchini. Lucky for me summer squash can be found in grocery stores year round because I’m full bore into summertime mode! Vegetable noodles are a particular favorite of mine during warm weather, so I made summer squash zoodles for a light, refreshing treat this week! If you’re not in the low carb loop quite yet, “zoodles” are just summer squash noodles.
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My summertime mindset isn’t the only reason I was dying to make a zoodle dish. I was recently given a new spiralizer for my birthday! I had been using the Veggetti Pro, but had some safety concerns and was disappointed with its ability to tackle more substantial vegetables. My partner hooked it up with The Inspiralizer, and I’m happy to report that it is a significant upgrade!
They fixed everything wrong with the Veggetti Pro, and I couldn’t be more thrilled about the gift. Way to go, honey! I will be putting The Inspiralizer to good use (I’ve already used it three times this week!).
Between my insatiable vegetable cravings and the new spiralizer, you can expect to see an influx of vegetable noodle recipes soon!
The Summer Squash Zoodle (Noodle) Recipe
The development of this recipe was super fun as it came together as a result of playing with my new kitchen gadget. I used two different types of summer squash zoodles: zucchini and yellow squash, and I spiralized each with a different size blade.
Caramelized and fresh red onion was used to create a compelling depth of flavor and a beautiful pop of color! The combination of red onion with yellow and green summer squash zoodles is quite striking; I was so excited to take pictures!
I fell back on a keto favorite and used bacon for both the cooking oil and main ingredient; I couldn’t help myself. If you’re limiting fat intake, you can choose to omit the bacon altogether.
To garnish, I used a blend of three Italian kinds of cheese: Parmesan, Pecorino, and Asiago. If you are dairy free, following a Paleo or Whole30 diet, just omit the cheese garnish and you’re good to go!
Enjoy your summer squash noodles!
Footnote: Approximately 4 hours after writing this blog post it started pouring down rain. Sorry Puget Sounders, I jinxed us. My bad!
- Spiralize or shred zucchini into noodle-like strands.
- Spread zucchini over paper towels, lightly salt and let sit for 10-15 minutes.
- Cook bacon in a large frying pan until done to your liking. Remove meat from pan and set aside to drain on paper towel.
- Caramelize half of the prepared red onion in the remaining bacon grease.
- Blot the excess moisture from the zucchini and yellow squash.
- Add the zucchini, yellow squash, remaining red onion, and apple cider vinegar to the pan and saute for 3-5 minutes.
- Garnish with Italian 3-cheese blend (optional) and serve.
Hi, I’m Tasha–nutritionist, recipe developer, and multi-published author dedicated to helping people thrive and succeed using low carb and keto dietary patterns.