A spiralizer turns vegetables into long ribbons or noodles (the famous “zoodles”). It’s the clever tool for eating more veg, lightening up pasta dishes and getting vegetables past picky kids. Here’s how to choose one, which vegetables to use and a few recipe ideas.
What is a spiralizer (and what are zoodles)?
A spiralizer cuts firm vegetables into even spirals, tagliatelle or spaghetti style. “Zoodles” (zucchini noodles) are courgette spaghetti: light, gluten-free and ready in minutes. The Heavy-Duty Vegetable Spiralizer offers several blade sizes to vary the thickness.
Why use a spiralizer?
- More veg, fewer calories: replace some or all of your pasta with spiralized vegetables.
- Healthy & low-carb: perfect for low-carb or gluten-free eating.
- Kids love it: carrot or courgette “spaghetti” is simply more fun.
- Fast: a few turns of the handle are all it takes.
Which vegetables (and fruit) to spiralize?
The best results come from firm, straight produce: courgette, carrot, cucumber, raw beetroot, parsnip, black radish, apple and pear. Avoid anything too soft or hollow. For a 2-in-1 that spiralizes and grates, the 4-in-1 Spiralizer & Grater is very versatile.
3 quick recipe ideas
- Garlic & olive oil zoodles: spiralized courgette, seared 2 min, garlic, parmesan.
- Crunchy salad: spiralized carrot + beetroot, lemon-honey dressing.
- Tornado potatoes: with the Stainless Tornado Machine, make spiral chips on a skewer, perfect for snacks.
FAQ — Vegetable spiralizer
How do you stop zoodles from getting watery?
Lightly salt the spiralized courgette, let it drain for 10 minutes, pat dry, then sear it briefly over high heat rather than boiling it.
Can you eat spiralized vegetables raw?
Yes: courgette, carrot, cucumber and beetroot are delicious raw in salads. Cooking is optional and should be short to keep the crunch.
Which vegetable is best to start with?
Courgette: firm, straight and easy to spiralize, it’s the safe bet for your first zoodles.
See also our Healthy Cooking and Fruit & Veg Cutting selections.