Welcome to my meatless Monday easy slow cooker zoodles recipe.
I absolutely love zoodles. They make a fantastic alternative to traditional pasta or noodles and are a fantastic way to get extra vegetables onto your dinner plate.
Though most of all I love the fact that my son calls them coodles. I love the logic here – the Americans call them zoodles because its zucchini and noodles in one. But as a European that knows them as courgettes he always says to me they MUST BE CALLED COODLES.
And that part always makes me giggle.
I find that a lot of people put too much effort into what goes on their dinner plate and that’s why they often end up reverting back to takeaways and forgetting all about the lovely Paleo meals that they have created.
I was on a discussion on a Facebook Group that was all about people on diets and what struck me about it is how many of them will cut something out of their diet and never actually replace it. This means that they are having their ragu but not actually having any pasta with it.
It means that half of their meal is missing and that’s not what healthy eating should be about.
However this is our pasta and noodles replacement. You can have it cooking away in your slow cooker and then serve it with some delicious chicken breast that you’ve been cooking in the oven. Or alternatively if you are like me, make yourself a stir fry and then serve it over your zoodles.
This recipe for courgette noodles has very little preparation time (or prep time as my chef hubby would say) and whenever you feel the need for a carb hit make this instead!
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Meatless Monday Paleo Easy Slow Cooker Zoodles
- Using your spiralizer make your courgette and carrots into noodles. Place them in the slow cooker on a high heat setting.
- Add your oil, coconut milk, lime and seasoning and mix well together in your slow cooker.
- Leave to cook for 2 hours on a high setting or 5 hours on low.