![]() It’s also just pretty if we want to be superficial like that. ![]() I’m not gonna pretend like it miraculously makes zucchini taste like pasta because, no, it doesn’t, like not at all.īut, it’s fun and a great way to sorta trick your brain into feeling like you’re eating something other than a vegetable. ![]() Mainly because you can turn so many more things into “noodles” like carrots in this yogurt tahini Mediterranean carrot salad or like beets and parsnips in this roasted winter root vegetable salad and even fruit like in these tart cherry glazed Ahi tuna kabobs. (ps – if you want to make eggplant noodles, you’ll still need it so don’t toss it if you have one!)Īnd, it was fine for recipes like zucchini noodles with creamy roasted tomato basil sauce, Thai chicken zucchini noodles and zucchini noodles with sausage, cherries and ricotta but honestly, the spiralizer is where it’s at. Sometime in the late summer of 2016, I finally caved and bought a spiralizer.įor so long, I held out with my trusty julienne peeler (even made this highly popular recipe: zucchini noodles with avocado cream sauce with it) and told myself it was good enough. Well hello, 2017! Happy New Year, guys! Who else is happy to have the holidays behind us?Ĭhristmas was delicious, New Year’s eve was fun and there was pie (my favorite) but I’m happy to be back on a normal schedule, even if it’s only for 5 days because I’ll be peacing out of this winter hell hole and off to Cabo for 10 days on Friday!īut, I know most of you out there are all cleaning things up, making resolutions, getting your lives back on track in some shape or another and while internally I’m rolling my eyes at every Whole30, detox, cleanse and other “program” most likely commencing today for the month, I feel ya on the need for some green things in our lives right now. *Post updated to include a video on how to make these Chinese Chicken Zoodles. Packed with flavors from your favorite takeout dish but way healthier for you! And don’t stop at zoodles - butternut squash, beets, apples, potatoes, cucumbers and broccoli stems can all be swirled into spaghetti-like strands, too! However you prepare them, digging into a delicious zoodle recipe has never been easier (or tastier!).These Chinese chicken zoodles are a quick and easy 15 minute meal. You may also be wondering if you can make zucchini noodles without a spiralizer? No problem! A mandolin, vegetable peeler or box grater can all be used to create tasty zoodle variations. You can always pick up a pre-spiralized package from the refrigerated or frozen aisle of your supermarket, but our best spiralizers make easy work of creating zingy strands of zoodles or thin, luxe ribbons of shaved zucchini for all your favorite pasta recipes. The options are endless when it comes to making your zoodles. Your zucchini noodles can be sautéed, simmered, baked or even eaten raw for an easy weeknight dinner or healthy salad in no time. Plus, zoodles really only need to be heated instead of cooked, so they’re a time-saver too! In fact, it’s best not to overcook them or they might get soggy. Each cup also packs in dietary fiber, as well as potassium and vitamin C, helping a plate of these noodles feel oh so satisfying. The naturally gluten-free noodles clock in at just about 20 calories per cup, making them a great choice for pasta lovers who are looking to cut calories. But unlike most pastas, they pack in a hearty serving of nutrients. Like traditional pasta, these easy-to-cook strands of deliciousness can stand up to rich sauces, bakes and toppings galore. ![]() Fresh zucchini can be used as a homemade pizza topper, summer squash pancakes or as zucchini noodles ( a.k.a. Zucchini might just be the most versatile squash in the produce aisle, capturing the hearts of veggie lovers everywhere for its ability to step in for other ingredients in favorite recipes.
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