A zucchini is one of the most versatile vegetables I know. It tastes great along with other roasted vegetables, as fritters and even as as spaghetti. For those who like to eat low-carb, zucchini noodles are the perfect substitute for pasta. It hits the spot for those pasta cravings! Because the zucchini flavor is so mild, it is easy to make an ethnic without having to worry about how well the zucchini flavor will affect the taste.
A few months ago my dad bought me a really cool vegetable spiralizer (mine is Japanese) that allows me to make noodles out of various vegetables. So far I’ve been successful in making potato frites (super thin french fries) and zucchini noodles (aka. zoodles). I’m going to try making swoodles next (sweet potato noodles!) The spiralizer has many options for different shapes and thickness of noodles, and is so easy to use!
I like to take zoodles to school for lunch because they are quick to make and aren’t messy. To cook the noodles, it only takes 2 minutes in the microwave, then, top them with your favorite pasta sauce or eat them plain. I also like to eat the zoodles raw with a tangy vinaigrette dressing and a little salt and pepper, its a nice palate cleanser.
I’m going to stop rambling now…here’s a fabulous recipe for Zoodle Salad, courtesy of Joshua Weissam of The Slim Palate
* I altered the recipe just a tad*
- 1 zucchini
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp whole grain mustard
- salt & pepper
1) Using a vegetable spiralizer, make zoodles using the zucchini and place noodles in a medium bowl.
2) In a small bowl whisk the oil, vinegar, mustard until combined.
3) Drizzle dressing over the zoodles and mix together. Top with salt and pepper and refrigerate for at least 2 hours.