![]() I started making many delicious zucchini spaghetti recipes and adding them to all sorts of dishes, some raw and some cooked, to the point where I really didn’t miss the carbs and loved knowing that I was enjoying so many veggies. So coming back to this past January…I was going crazy in the kitchen spiralizing every single zucchini I had into zoodles. Make stir-fry, add them into soups, or incorporate them into baked dishes or casseroles. They can be uesed in place of noodles/pasta in any dish by sauteing them quickly for 3-5 minutes before adding the sauce. I enjoy them in raw salads, seasoned with a little home-made dressing or seasonings. How do you prepare zucchini spaghetti recipes? I typically spiralize a bunch of zucchini or yellow squash at once and store it in an air-tight container in the fridge to use throughout the week. They’re all great alternatives, but in my honest opinion, nothing beats using a spiralizer, even if it’s a simple hand held one. I found this quick video that shows you how to make zucchini noodles using a peeler, box grader, or mandoline slicer. It also comes with 4-5 different blades to spiralize different thickness and shapes.Īlthough a spiralizer is my preferred method, you can just as easily make zucchini noodles without a spiralizer. It’s easy to use, mess-free, and quick when it comes to set up and clean up. There are many brands out there, and I picked this one because it had good reviews. How do you make Zucchini Spaghetti? My number one method is by using this awesome counter-top spiralizer. I’ve never been big on enjoying large raw slices of zucchini, but once it’s spiralized into pasta, it so much more enjoyable even raw (yes I feel like a kid where you need to cut my veggie into a particular shape for me to enjoy it raw…ha)! It’s versatile and perfect for almost any cuisine. What does Zucchini Spaghetti taste like? The best part about zucchini is that it has a mild taste with a hint of vegetable sweetness. They can be made in a variety of different sizes and shapes, spaghetti to flat ribbons. They’re an incredibly fresh and healthy alternative to traditional pasta and a great way to increase the amount of vegetables we eat. What are zoodles? Before I keep going, for those of you that don’t know what zoodles are, they’re basically noodles made purely out of zucchini. I started spiralizing zucchini and yellow squash like no other, making more zucchini spaghetti recipes then I ever thought I would! I mean don’t get me wrong…I like using zucchini in recipes, but unless it’s cooked right or turned into zoodles, it’s sort of a boring raw vegetable. ![]() I love pasta so in efforts to figure out a way to keep enjoying my favorite Italian dishes, I dusted the cobwebs off my spiralizer and brought it back out. ![]() So I also thought it’d be a fun way to start the new year.Īmong other things, I was avoiding gluten all month and was supposed to stay away from most grains. A few friends had joined the vegan challenge, and the diet made sense for clean, healthy eating. But back in January, I did The 30 Clean program for 30 days. I bought a counter-top simple spiralizer years ago, used it a few times and loved it, but somehow forgot about it and managed to push it all the way to the back of my pantry. I can’t believe it’s taken me this long to post a zoodle recipe (and I also can’t believe it’s already JUNE!!!). ![]() This Pesto Zucchini Spaghetti Recipe with Cherry Tomatoes & Mushrooms is one of my favorite zoodle dishes! It’s not just because it takes only 20 minutes to make, is vegan, gluten-free, healthy, and low-carb… it’s also because it’s insanely delicious!! Perfect texture with just the right amount of flavor, this exciting zoodles recipe will soon become a summer-time favorite to take to all those beach days, BBQs, potlucks, and picnics! ![]()
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