I'll be honest: Using a spiral slicer to make zoodles is big pain in the neck. Chubbier zucchini works better than thinner ones, but it still isn't easy. Many of the strips stayed together in rows, which you then need to cut apart. It's so much easier to open a box of pasta. But -- BUT! -- after the first bite, Pete and I were in love with these. The entire meal, we kept raving about how amazing these zoodles were, how we want to start making them weekly, and how zoodles are our new favorite thing. They are a pain in the neck to make, that's still true, but they are a delicious pain. So yes, totally worth the effort.