Beyond Zoodles: More Ways to Use Your Spiralizer

It’s no secret that zoodles are kiiiind of a big deal here at Eats. Zoodles are great with shrimp, terrific with tuna, although, truthfully, I probably eat them most often with just some sauce and whatever veggies I happen to have around to saute.
Still, as often as I make these zoodle recipes with my spiralizer, I’m always on the hunt for other ways to use this kitchen tool. I have no pantry in my kitchen, so I make a point to get as much use out of every tool taking up precious space as possible, which means I was fairly ecstatic to see the 150 Best Spiralizer Recipes cookbook land on my desk.
Ready to take your spiralizer game beyond zoodles? I thought you might be.
This book has — you guessed it — 150 different recipes, and yes, there are quite a few that call for veggie noodles, but there are also recipes for other types of dishes, like:

• Chicken Tostadas (uses the spiralizer to to cut radishes and jicama)
• Parmesan-Crusted Tilapia With Sweet-and-Spicy Slaw (spiralizer cuts carrots, apple and cabbage for slaw)
• Mulligatawany Soup (sweet potato, carrot and apple get the spiralizer treatment)
• No-Knead Roasted Squash Focaccia (butternut squash, along with rosemary, is added to the dough before baking)
• Sweet Potato Pizza (spiralized sweet potatoes are used as a topping for a cauliflower crust)
• Bountiful Thai Tofu With Peanut Sauce (different spiralizer blades are used for carrots, broccoli stems and red pepper)
• Sweet-and-Savory Gluten-Free Bread Pudding (sweet potatoes are spiralized before joining bacon, leeks, toasted bread cubes and more to be baked)
• Turkish Baklava Salmon and Roasted Spiral Vegetables (includes spiralized potatoes)

And, in case you can’t tell from that list, the recipes are influenced by all types of cuisine — Thai, Mexican, Indian, Italian, Korean and more. Shoot, even within the straight up (now tell me!) recipes using veggie noodles, we’ve got Parsnip Spaghetti with Pine Nut Basil Pesto, Kung Pao Tofu and Zoodles, Vegan Roasted Red Pepper Cream Sauce With Zucchini Noodles. And there are over 100 more recipes that I’m not even touching on!
I’ve loved my spiralizer for ages, but flipping through the pages of this book really got my veggie-loving cogs spinning. And hey, if I start using my spiralizer basically every day, maybe I should just leave it out next to my blender — that would free up some storage space, right?
Now, an important question for you: How do you cook your zoodles? I used to microwave them, but I’ve found that letting them rest and drain over cheesecloth or a paper towel, then sauteeing, then draining a bit more is totally worth the extra time. —Kristen