Zoodles! Product Review and Recipe

Saturday, October 3, 2015

A couple of years ago for my birthday I got this GEFU Spiralfix Spiral Cutter, or as I refer to it as, "The Spiralizer". It makes noodles out of veggies or "zoodles" = zucchini noodles. (Lots of lingo here.) I love pasta as much as the next girl, but don't necessarily want to carb-load every night for my marathon of a day coming up the next day. I still wanted my Italian fix for the week, so I switched over to a healthier alternative.

(Note: I love carbs. I eat them everyday. I just stick to the carbs on my food plan.)
The GEFU Spiralizer can be used to make almost any (straight) vegetable into noodles. With four settings, you can choose how thick or thin your noodles are. Mine was gifted to me, but on Amazon, they run about $50. The instructions come in multiple languages. No you're not losing your mind - English is listed as the second. Just look very carefully.

You start by cutting the zucchinis in half. I've found that cutting them on an angle is helpful. I put the angled side on the bottom and kind of turn it a little so that it feels secure in the canister. Choose your setting. Then close the top and start cranking. The noodles come out of the bottom into a holding canister. I then dump those noodles into a bigger bowl and repeat until all of the zucchinis have been spiralized. 

So far I've only found two cons with the GEFU Spiralizer. First, I can never seem to get the whole piece of vegetable through the spiralizer. I always end up with a piece like this stuck to the top. No worries though, I just chop it up and add it in with the zoodles.

Here's the end of my zuhinni, just stuck to the top. Womp Womp
Second, this thing is a pain to clean. It's dishwasher safe, but there are still pieces of veggies stuck here and there. Now I hand wash it and use a toothpick to help clean. It can be tedious, but I prefer to do that than have dried zucchini on it when I go to use it again - ew.

Although that's annoying, I do really like using my GEFU Spiralizer and would recommend it. It's super simple to use and I can eat "spaghetti and meatballs" without feeling guilty and beyond full whenever I want.

Here's a recipe for the zoodles!


  • 6 medium zucchini
  • Splash of Extra Virgin Olive Oil 
  • 1 tsp. minced garlic (per pan)
  • 1 tsp crushed red pepper (per pan)
  • Sauce and/ or meat of your choice
Trim ends off zucchini and cut in half on an angle. Sprialize!

In a pan add EVOO, minced garlic and crushed red pepper. Stir

When that is hot add 4 heaping cups of zoodles

Cook on medium-high for about 8 mins. Stir continuously

Serve and enjoy!

Notes: I've found that one zucchini is about a serving size. We add a sauce and some kind of meat - diced up chicken, meatballs or ground turkey. I've also added pesto and had them as a side.

We like to use Arrabbiata sauce to make it extra spicy and pair it with a Pinot Nior or Sangiovese. B and I absolutely love pairing wine with our food. (Post to come soon!) If you say it like that "pairing wine with food", you can drink whenever you want and people think you're sophisticated. But seriously, food and wine pairing is an art and we love it.

Speaking of sophisticated! Confession: I forgot about some of the zoodles. Didn't stir them. Didn't set a timer. So here's what that looks like. Learn from my mistakes.

. . . and I overcooked these. 
Printable recipe found here.

Hope you enjoy!

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