Gadget Review: Zoodle Maker

by Emma Newell

zoodles - zucchini and carrot

During my daily Instagram scroll(s) I always find myself drooling over beautifully crafted pictures of meals and resenting my mother for not sending me to more art classes when I was younger.

But let’s face it; making your lunch look good is hard work. Many people have trouble even fitting in meals, never mind making art out of a bowl of vegetables. Many college kids lack the time, materials and (if you’re me) the artistic ability to create an aesthetically pleasing plate.

zoodle makerBut, if you’re as concerned as me about this pressing issue, look no more because there is an easy solution! The Zoodle Maker (also known as a Vegetable Spiralizer) is a device that lets you transform veggies (think zucchini, carrots, parsnips, sweet potato, etc.) into a low carb pasta substitution that just happens to turn your boring old bowl of vegetables into an artfully crafted lunch that’s suitable for any food blog.

This gadget allows you to create a versatile meal that has less carbs and calories versus a regular noodle dish and can be enjoyed cooked or uncooked. It’s easy, portable and affordable!

If this is the kind of product that interests you, you can find it at for less than $15! If you do find yourself with a spiralizer and thinking, “what now?” I have your back! Here’s a quick, easy recipe that will leave you feeling like the food artist you were meant to be!

Mediterranean Zucchini Noodle Pasta (serves 4)

zucchini noodlesINGREDIENTS:

  • 4 zucchini squash
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, halved
  • ½ cup pitted Kalamata olives, halved
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • 3 cloves garlic, minced
  • 2 tablespoon parsley, chopped
  • ½ tsp salt
  • Crumbled goat feta cheese for serving


  1. Rinse the zucchini squash well, pat them dry, and chop the tips and tails off.
  2. Using a zoodle maker (AKA Spiralizer), make noodles out of all the zucchini and add the noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
  3. Add the cherry tomatoes, artichoke hearts, and Kalamata olives to the bowl with the zucchini.
  4. Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.
  5. Serve cold with crumbled feta cheese
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