Beginner Recipes for the Spiralizer

Best Beginner Recipes for the Spiralizer -

When I was first introduced to the spiralizer, it was by my mom. She made me this raw vegan dish and I loved it. When I came home that night with her spiralizer (I took it!), I definitely felt “overwhelmed” at first.

What should I make? How long should I cook the noodles for? What other veggies and meats pair well with zucchini? What else can I spiralize? Will Lu like it?

The first night I spiralized, I wanted to make something super easy, so I went with this shrimp dish. Thankfully, it worked and I was hooked from that moment (well… obviously!)

Today, I’m listing my top spiralizer recipes for beginners – with tips!

If you’ve just bought a spiralizer (congrats!), then these recipes are a great starting point. If you’re trying to convince a friend to get a spiralizer, show them this post. If you’re already Inspiralized, then add these recipes to your “quick and easy” list.

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All of these recipes use zucchini, because that’s where you should start. Zucchini is easy to spiralize and easy to cook. Mastering zucchini will help you understand the nature of spiralized vegetables and give you the foundation to spiralize other vegetables and try my recipes or create your own.

If you haven’t already, check out this video on how to spiralize a zucchini:

1. Start with a raw zucchini noodle. This is just a great way to incorporate spiralized veggies into your current diet without taking the plunge into a full-fledged meal.

Recipe: Crunchy Zucchini Noodle Wrap with Avocado and Feta

2. Explore more with the raw zucchini noodle. This dish is all about assembly – you make everything separately and combine it in the end. The zucchini noodles are actually raw, but the avocado-basil sauce gives it a strong flavor and softens the noodle slightly.

Recipe: Avocado-Basil Zucchini Noodles with Chili-Lime Shrimp and Corn

Inspiralized Easy Recipes for the Spiralizer

3. Use simple ingredients for your first cooked zucchini noodle dish. This recipe is easy and packs a lot of healthy flavors. The salty feta with the hearty chicken make this an easy dish to ease into cooked spiralized veggies – it tastes delicious and the cooking method is a simple sautee.

Recipe: Zucchini Noodles with Chicken, Feta and Spinach

4. Try adding multiple meats without a sauce. Cooking zucchini noodles with a sauce can be tricky, so keep trying with simple sautee method. This dish has so much flavor and comes together in mere minutes.

Recipe: Bacon Shrimp Zucchini Noodle Scampi

Inspiralized Easy Recipes for the Spiralizer

5. Cook your noodles with a tomato sauce. Use this easy puttanesca to start off cooking with sauces. This light sauce doesn’t drown the noodles. When you make this, take note of how much moisture that the zucchini releases. To avoid the excess moisture, check out these tips.

Recipe: Puttanesca with Zucchini Noodles

6. Try out the ribbon noodles. Spaghetti is everyone’s go-to noodle with the spiralizer, but switch things up and use Blade A (find out what that is here). This dish is a great way to start.

Recipe: Broccoli Rabe with Sausage and Zucchini Noodles

Inspiralized Easy Recipes for the Spiralizer

7. Incorporate cheese into your noodles. Cheese can be a bit tricky, since it can get watery with the zucchini noodles. It’s important to fold in the cheese, remove the noodles from heat and then transfer the noodles with pasta tongs into your plate, to let any excess moisture drip out.

Recipe: Bacon Cacio e Pepe

8. Make a soup. Zucchini noodles can easily be added to soups. You won’t believe how flavorful this simple soup is.

Recipe: Ginger Scallion Egg Drop Soup with Zucchini Noodles

Inspiralized Easy Recipes for the Spiralizer

9. Make a thick, heavy sauce with your zucchini noodles. Now that you’ve mastered the art of the zucchini noodle, throw it in with a heavy meat sauce. Remember everything you learned along the way.

Recipe: Bikini Bolognese

Inspiralized Easy Recipes for the Spiralizer

10. Your next recipe? Something with…. sweet potatoes!  Try out a couple of these easier sweet potato recipes:

Shaved Asparagus and Sausage Sweet Potato Noodles
Garlic Sweet Potato Noodles with Baby Spinach and Pancetta

Now, I hope you’re ready to conquer your spiralizer. I’m always available via e-mail if you ever have any questions. I want everyone to love spiralizing like I do, so never hesitate to reach out!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.