Zoodle Stroganoff

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Spiralized Zucchini in Beef Stroganoff.

“Zoodles” may be a fairly new creation but I can see them sticking around for generations now they are here.  Versatile, healthy, low calorie, filling, and delicious are only a few of the reasons.

As I continue to try them in different dishes, it makes me think of still more ways to serve them.  Today’s recipe is in stroganoff.  Beef Stroganoff is a dish loved by the majority, yet it is one most of us don’t fix often because it is rich and high in carbs and calories.  Replacing half (or all) of the pasta with noodles made from squash makes it a dish to eat any time.

For this dish I used  thin spaghetti and the spiraled zucchini.  If you want to use the wide, traditional egg noodles, you can easily slice the zucchini very thin (try a vegetable peeler), and make zucchini ribbons instead.

You can see the zoodles would adapt to any pasta dish, from spaghetti and meatballs to  chicken or turkey tetrazzini.

The taste is remarkable.  Even for those who aren’t fond of squash, they will be surprised how similar it tastes to pasta.  If it doubt, mix it up with pasta as shown here. If you are a fan, you can skip the pasta and do 100 % zoodles.

When I think of the years we grew zucchini in the garden, it makes me wish we had a spiralizer back then.  The plant has to be one of the easiest to grow, as well as the most prolific.  Now I want to plant one or two just to have them around for noodles!

Give this a try and see if you don’t agree.

Zoodle Stroganoff

Serves: 4

  • 1 teaspoon olive oil
  • ½ onion, chopped
  • 8 to 10 cremini mushrooms, sliced
  • 1 pound of steak or stew meat, sliced into bite size pieces
  • salt and pepper
  • 3 beef bouillon cubes
  • 2 to 3 cups water
  • ¼ cup flour
  • 3 tablespoons sour cream (optional)
  • 2 to 3 zucchini, spiraled into noodles
  • ½ pound thin spaghetti noodles
  1. Prep ingredients, including slicing the zucchini into noodles using a spiralizer.
  2. In a large skillet, heat one teaspoon olive oil.
  3. Brown meat, then add onion and mushrooms, seasoning all to taste.
  4. Saute about 4 minutes.
  5. Add 2 cups of the water, bouillon cubes, simmering for several minutes.
  6. In the while it simmers, cook pasta according to package directions.
  7. Add zucchini noodles to pasta (or pasta water) for 2 to 3 minutes.
  8. Drain all, blending with the pasta and zucchini noodles together. Set aside.
  9. Add the remaining cup of water to a glass containing ¼ cup flour, whisking until smooth and no lumps.
  10. Pour into skillet with the meat/broth mixture, stirring often until it begins to thicken.
  11. Add sour cream if you choose, and blend thoroughly.
  12. Serve over hot pasta.

Personally I use a small hand held spiralizer for slicing all sorts of squash and veggies.  Mine works great, taking just a couple of minutes.  If you want a larger variety, try the Paderno or another slicer like it.  Any of these would be an excellent choice and a great gift idea.



Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .

Author: Merry Citarella

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