August 8th is National Sneak Some Zucchini Onto Your Neighbors’ Porch Day. Did you miss it? Towards the end of the zucchini growing season the plants are so prolific that backyard farmers cannot give them away.

There’s a new food trend that has put zucchini in high demand: Zoodles. Noodles made from zucchini and other vegetables are all the rage, and spiralizing or making noodles from vegetables is a food trend I am happy to embrace.

Here’s why: Its healthy – we should all eat more vegetables, especially kids. For those who need to go gluten-free or want to avoid carbohydrates veggie noodles will satisfy a craving for pasta, with fewer calories, more vitamins and more fiber than traditional pasta.  

Its quick – the preparation is a little trickier than opening a box of pasta, but the cooking time is shorter and there are fewer pans to wash. Here’s a quick and healthy recipe to get you started with veggie noodles:

Zucchini Noodles with Fresh Tomato Sauce

3 Tablespoons olive oil

1 large Vidalia or other sweet onion, finely chopped

4-6 Roma tomatoes, chopped

2 cloves garlic, finely chopped

4 medium zucchini, spiralized*

Salt & pepper

In a medium or large sauté pan, sauté onion in olive oil until translucent (3-5 minutes.) Season with salt and pepper.  Add tomato and garlic, and season again with salt and pepper. This quick, rustic sauce will have pieces of tomato skin in it. If you have more time, tomatoes can be scored lightly on the bottom with an ‘X’ and blanched quickly in boiling water, then shocked in an ice bath to remove skins.

*Using a spiralizing tool, such as the Vegetti, prepare zucchini into long strands. Lay the strands out on a cutting board and cut the whole pile in half.

Add zucchini noodles to tomato sauce and simmer 3-5 minutes to desired consistency.

Top with fresh herbs or grated cheese if desired. Serves 4.