There are nights when you’re looking around feeling like something’s missing and there it is: BAM!  Dinner! gadDAMMIT!

If you’re sick of serving up pasta and want to try something with more vegetables, or you’re already across the zoodle thang and just want some super-quick dinner ideas.  We’ve got you.

Here are our tried-and-tested zoodle (zoodles are zucchinis noodled – they can be grated into noodle form or by using a special device) sauce recipes.  All you have to do is zoo your zoodles, set to one side then whip up these super simple, easy FAST and wholesome sauces for a wonderful healthy family dinner in just 15 minutes.

So, before you start – get your zoodles prepared.  We usually allow approximately 1 zucchini per person.  Bring a pan of water to boil, dunk the zoodles for 30 seconds and strain.

Now for the zoodle sauce recipe – pick one!

Rich Tomato and Basil Sauce


1 can 400g diced tomatoes
Small bunch of basil leaves
2 cloves of garlic, crushed
1 tbspn olive oil
1 tspn sugar (optional)
Salt and pepper
Grated cheese and fresh herbs from garden


  1. Pop a can of diced tomatoes into saucepan with basil, garlic, olive oil and sugar.   Let it bubble ferciously and reduce for 5 minutes.  Season to taste.
  2. Spoon the sauce over the top of your zoodles, top with grated cheese and a handful of whatever fresh herbs you have growing the garden.

Zoodle Alfredo


2 cloves garlic, crushed
A small tub of cream
Fresh parmesan
Fresh parsley or chives, chopped.


  1. Saute garlic in some butter, pour in cream and allow to reduce a little.
  2. Take off the heat and stir in grated fresh parmesan. Toss through the zoodles.
  3. Add herbs.

Tip: bulk up with some leftover cooked chicken, vegetables or ham.

Goat’s Cheese and Pumpkin Zoodles


500g Pumpkin or Zucchini
2 cloves garlic, crushed
Goat’s cheese (or whatever you have in the fridge).


  1. Pan fry pumpkin and garlic in butter until soft.
  2. Toss in zoodles, a drizzle of olive oil and cheese.

Roast Vegetable Zoodles


x1 red capsicum
x6 field mushrooms
x6 tomatoes
x3 sweet potatoes, cut into chunks
Olive oil
Salt and pepper


  1. Toss strips of capsicum, zucchini, field mushrooms and tomatoes in a drizzle of olive oil, season, then pop in the oven at 200C for about 20 minutes to roast up.  
  2. Serve the roasted vegetables on zoodles with a pile of parmesan or your favourite cheese on top.

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