Thursday, December 17, 2015
I bought a contraption called a spiralizer and it changed my life. I spiralize all different vegetables and use them instead of pasta to make some of my favorite pasta dishes. The best one of all in my opinion, however, is zucchini. I spiralize zucchini and put pesto on it, or just plain olive oil and garlic, and I’m in heaven. Here is a basic spiralized zucchini recipe. You do need the spiralizer to do this correctly. I know of no substitute.
4 cups spiralized zucchini (loosely packed)
2 tbsp. olive oil
2 tbsp. vegetable broth (or water)
1 large clove crushed garlic
¼ c. chopped fresh basil (or 1 tbsp. dried basil)
½ c. coarsely grated Parmesan cheese
Put the olive oil and vegetable broth (or water) into a deep dish frying pan. Add the spiralized zucchini, crushed garlic, and chopped basil. Cover the pan with a lid and cook on medium heat for 4-5 minutes until the zucchini is done to your taste. I like it a little crispy. Be sure not to cook it too long or it will get soggy. Keep a close eye on it. When it’s done, remove it from the heat and serve immediately. Sprinkle the cheese on top and toss it so it melts in. You can add a little more olive oil at the end if desired.
Chopped, fresh tomatoes are a nice addition to this dish. Either cook the tomatoes with the other vegetables or add them raw at the last minute. Some of my favorite variations on this recipe are 1) putting pesto on the “zoodles,” 2) putting drained marinated artichoke hearts on the “zoodles,” 3) putting sun-dried tomatoes on the “zoodles.” You can make a colorful dish by spiralizing a few carrots or butternut squash pieces and steaming them in with the “zoodles.” Thinly sliced red pepper and/or mushrooms are also a great addition. Have fun with this one!
Eat well, be well, live deliciously!