Zucchini noodles, or zoodles, are the refreshing and healthy alternative to the heavily processed pasta we have in the market. Zoodles are a great way to increase vegetable intake in our diet and also, great in reducing the amount of calories we get from traditional pasta (almost 10 times less to be exact).

As it is largely water, zucchini is one of the lowest carb-containing non-starchy vegetable in the world. It is low in calories, carbohydrates and sugars (thus resulting in a low glycemic index) yet high in Potassium, Manganese and antioxidants such as Vitamins A and C.

A medium-sized zucchini can provide us with more than 50% of our daily Vitamin C needs. Vitamin C helps boost our immune system and daily intake of Vitamin C is essential because our body doesn’t produce or store it.

Zucchini is also packed with heart-healthy mineral – Potassium. Potassium counteracts the effects of a high-sodium diet hence making it a natural solution to lowering blood pressure and the risk of stroke and heart diseases.

Do the swap now and let your body show you the difference.


1       zucchini
2      tbsp garlic olive oil
½      tsp minced chili padi (adjust according to preference)
1       tsp minced coriander
1       tbsp chopped olives
Chopped cherry tomatoes
Sea salt and black pepper to taste


  1. Peel zucchini and cut into noodle shape using spiralizer or vegetable peeler (fettucine style). Leave aside in a bowl.
  2. Drizzle garlic olive oil, over noodles.
  3. Add in remaining ingredients and toss till well combined.
  4. Serve cold for a refreshing treat on a hot summer day!