Garlic Butter Bites with Voodles
Zoodles, a “noodle” made from zucchini, has become one of the new vege for a carb substitutions that’s been making it big lately. Even Olive Garden is offering them on their menu. Back before I knew what a zoodle was, I was making my own version. I didn’t have any sort of spiralizer, so I was using my regular vegetable peeler to make a colorful alternative to pasta of my own.
I bought a spiral cutter that really didn’t work well… and was kind of reluctant to try one again, but recently I found one that looked decent at a really good price, so I went for it. And ok, sure, the first vege I spiralized was a zucchini, but it’s far from my favorite. And since I do use vegetables other zucchini to make my noodles, I’m going to hereby dub them voodles.
One of my favorites to us is carrots. The color, the slightly sweetness, the way they retain some firmness when cooked, and they worked really well with this recipe I adapted from eatwell101.
The original recipe uses beef, which I’m sure is fantastic, I’ve only done it so far using pork, and… well, it’s still fantastic. This most recent time making this, I had some fresh from the garden yellow squash that I sliced into medallions and lightly cooked before adding to the carrots, and then served with some garden fresh green beans as well. Feel free to add some of your favorites. My first time making this I added mushroom and onion (having cooked them for a bit first before adding the voodles) for a nice earthy flavor.
- A few other notes from my own experience;
- when using zuchini, sprialize them up ahead of time and put in a bowl in the fridge for a bit, it can help draw some of the extra moisture out so they don’t get so watery when cooking.
- the meat can be marinaded in as few as 20 minutes, but doing so longer definitely won’t hurt.
- While the original recipe uses lemon, I’m likely going to try it again soon with lime, and if they were in season I bet meyer lemon would add another wonderful flavor layer.
- I’ve used pork shoulder roast and boneless country style ribs. Try your favorite cut of steak, or even chicken.
- Feel free to try your favorite spiralized vegetable, store bought zoodles, or even your favorite cooked pasta.
- Fresh chopped garlic is always best, but I do keep a jar of the pre-minced garlic in the fridge for times I need some on the fly. The amount of garlic in most recipes, for me, is just a starting point. Your mileage may vary.
- Instead of soy sauce, I use liquid aminos. Try coconut amino for a soy free alternative as well.
- Use your favorite hot sauce, I’ve used both Sriracha as well as my own homemade hot pepper sauce with tasty results.
I would be remiss if I didn’t put in a plug for my friend Nikki’s book… Oodles of Zoodles: Your Jumpstart Guide to Zucchini Noodles. Check it out! Available in paperback or PDF format.