Sometime they’re called zoodles, sometimes courgetti. Swoodles are also a thing, as are roodles. These are not spaceship names; they are vegetables, turned into spaghetti strands. Spiralizers exploded in popularity in 2015, along with the low-carb diet trend.
Even though spaghetti squash, the non-trendy low-carb substitute has been around for ages, zoodles, or spiralized zucchini, are now readily available next to pre-cut pineapple in most grocery stores. (Swoodles are spiralized sweet potatoes, while roodles are rutabaga.) Entire cookbooks are devoted to spiralized vegetables, and they’ve been turned into everything from spiralized latkes to spiralized butternut squash toast with goat cheese and pomegranate seeds.
Personally, I don’t love food masquerading as other food. If I’m craving spaghetti Bolognese, I want the real deal; neither zucchini nor spaghetti squash has the same bite or comfort that real pasta can provide. Not to mention the hundreds of delicious ways in which zucchini and sweet potato can be prepared, sans spiralizer. But if spiralized vegetables help people up their vegetable intake, there is little I can say against it.
Zoodles can be eaten raw, or quickly sautéed to soften them. They do especially well as a cold faux noodle dish, and take well to strong flavors like in my miso ginger zoodles. Like most things, they also taste great when combined with sharp cheeses. Try them in a Fontina zoodle and kale pie. Please don’t substitute them in spaghetti Bolognese though; some things are meant to be eaten the way they are.