Springy Zoodles: Cooking with Kids

For my monthly kids’ cooking class at White Oak Rec Center, I thought a green theme would be fitting for St. Patty’s day next week–not to mention a wholesome way to celebrate National Nutrition Month. And then I remembered a far more thrilling celebration for elementary schoolers: Dr. Seuss’ birthday (March 2). While I was in graduate school for Nutrition, I worked in elementary special education for three years. There are many delightful aspects of working at an elementary school, but one of the best has to be Dr. Seuss’ birthday. My school had an entire spirit day around the celebration: Green Grinch day, Cat in the Hat Day, Crazy Socks Day, culminating in a school wide reading swap. Teachers don costumes and hats that really make the day magical.

Thankfully, my hunch was correct. Montgomery County Schools, including this school which participates in our Smart Sacks program, make the most of this opportunity to celebrate reading. Last night’s class of 11 second and third graders had a blast telling me about their school’s activities as we made Zoodles. One child suggested we make green eggs and ham. Maybe next time…

My homemade rhyme to start the class: Use your noodle and make some zoodle, for a human not a poodle. So delicious is the zoodle, kids are bound to eat an oodle!

SPRINGY ZOODLES

Inspired by topwithcinnamon.com
Zucchini (1 per person you’re serving)

Your favorite sauce (pesto / tomato / or olive oil + parmesan)

Special tools: you will need a box grater or a vegetable peeler

Zoodles 2 ways

Zoodle 1 To make zucchini spaghetti: Cut the ends off the zucchini. Lay a box grater on its side and the long end of the zucchini flat on top. Grate the zucchini by pushing it along the top of grater in long strokes for thin strands. When you approach the seeds, turn the zucchini and begin shredding another side

Zoodle 2 To make zucchini ribbons: Cut the end off the zucchini. Run the vegetable peeler along the long side of the zucchini, stopping at the seeds. Peel all sides, leaving the seeds behind.

Enjoy your zoodles (skinny or wide) raw. Or you can steam in a microwave-safe container for two minutes, until just tender. Top with pesto, tomato sauce, or olive oil with garlic and a sprinkle of parmesan. You can eat your zoodles hot or cold—a cook-free meal and the easiest leftovers!

About Lindsey Seegers

Lindsey Seegers is the Program Manager of Nutrition Education at Manna Food Center. Her background is in Social Work and Nutrition; her passion is cooking food always delicious and nutritious. She teaches cooking and nutrition classes, and leads grocery store tours around Montgomery County about affordable and do-able healthy cooking. Since 1983, Manna has been feeding Montgomery County’s food insecure residents. In our 30 years of service Manna has served nearly 3 million people, 668,527 households, and distributed 45 million pounds of food. As the designated food bank for Montgomery County we are the main resource people turn to when they find themselves in need of food assistance. Manna delivers emergency food assistance through its three main programs: Food for Families, Smart Sacks, and Agency Food Distribution.

View all posts by Lindsey Seegers