When I was a kid, I grew up in a mostly Italian neighborhood with a lot of great cooks. My foray into international food began as I toddled around between houses toward the enticing aromas coming from the neighbor’s house. (Everyone wanted to eat anything she was cooking!)Love smells like spaghetti sauce. And who can resist a heaping plate of pasta?
Over the course of my life, I’ve over-eaten plenty of pasta and suffered the carb hangover that always resulted. High carb meals seem to require a higher level of digestive energy and the body can either digest or stay awake.
When I heard about zucchini noodles (or zoodles) I couldn’t have been happier! When I shared this news with Memphis, she went out and got me the spiralizer I wanted for Mother’s day. After test driving it and raving about it for months, I went out and got her one for her birthday. Now we both enjoy the “veggie pasta” without flagging energy and letting our belts out a notch.
I like having the option to eat the zoodles cooked or raw. They tend to release a lot of juice, so spiralizer and then wrap in a linen towel and squeeze out the excess juice (add to soup or save in the freezer. Zoodle makers or spiralizers can be simple and inexpensive to exotic and pricey. Find one you like, grab a zucchini and see what we’re talking about! Use your favorite sauce* to see how zoodles stack up against pasta.
To save time, Memphis buys basic sauce in a jar and sautees peppers, onions, zucchini, and garlic to add flavor and texture. Additionally, it’s easy to hide good-for-you veggies in the sauce for fussy eaters. If adding veggies makes your sauce too chunky, whiz it with an immersion blender to get the texture you like.
2 Zucchini squash
Spiralizer or peeler
Two dinner plates
paper towels/clean dish towel
*Jar of your favorite sauce-heated
1. Wash zucchini and dry. Trim ends.
2. Place a paper towel or dishtowel on a plate.
3. Put either end of the zucchini in the spiralizer and twist until you can no longer twist it through. Or if you’re using a peeler, peel all sides of the zucchini making long strips.
4. Mince any remaining zucchini and saute for sauce or reserve for future use.
5. Once all the zucchini has been spiraled or ribboned, lightly salt and place another paper towel or dish towel on top and place the second plate on top.
6. After about 30-40 minutes remove towels.
7. Toss the zucchini in a skillet to warm it or add to bowl at room temperature. The sauce typically heats the noodles enough. Top with heated sauce.
Garnish with sliced black or green olives, vegan parmesan, or parsley. Serve with garlic bread and a green salad. Let us know in the comments how it turned out for you. Have additional ideas for this recipe? Let us hear from you.