Zoodles seem to be taking over the world. What are zoodles? They are zucchini “noodles” made using a spiralizer, which creates long thin strands out of vegetables. I’m highly entertained by the fact that the British call them “coodles” because they call a zucchini a “courgette”. Coodles, zoodles, whatever you call them – they’re a perfect way to use up those zucchinis / courgettes that are everywhere this time of year. Low-carb fans often substitute zoodles for pasta noodles, but I like to make salads with them since I prefer them cold. This particular salad features a lemony oregano dressing with tomatoes, feta cheese and toasted pine nuts. Just the thing for a hot summer day!

If you don’t have a spiralizer, you can use a vegetable peeler to create long, thin strips instead – or for this recipe, you could thinly slice the zucchini using, say, a mandoline (don’t forget your safety glove) or a sharp knife (it will look a little different, of course, since you’ll have thin slices instead of zoodles). Be advised that when you use a spiralizer, you’re creating ONE. GIANT. LONG. ZOODLE. You might want to cut it here and there to make eating it a bit easier. I pile one zucchini’s worth on a dinner plate, then slice it into “quarters” using a sharp knife.

You can spiralize a lot of other veggies, too, not just zucchini. One day I’m going to try potatoes to make oven curly fries!

If you’re embracing this whole zoodle thing, here’s another radish*rose zoodle recipe: lemony zoodle salad with Parmesan.