lohacatalog.blogg.se - Zoodles recipe

I recommend this spiralizer from Paderno. They're inexpensive, fun to use, and make great veggie noodles. Recommended Tools - I highly recommend getting a spiralizer if you don't already have one. Because they form almost the entire base of the sauce, it's important to get good tomatoes! I recommend San Marzano Whole Peeled Tomatoes or Bianco DiNapoli Organic Whole Peeled Tomatoes. Specialty Ingredients - For this recipe, you'll need a 28-ounce can of whole, peeled tomatoes. They will naturally break down as they heat up, but you'll need to assist them to get to a good consistency for the sauce! Links on some posts are affiliate links and as an Amazon Associate I earn from qualifying purchases.Ĭooking Tips - Don't forget to use a spoon or spatula to break apart the tomatoes while you're making the sauce. Kousa Mahshi (Stuffed Zucchini) - stuffed zucchini with rice and ground beef.Zucchini Tartlets - puff pastry zucchini tarts with goat cheese and microgreens.

Baked Zucchini Fries - zucchini sticks baked with cotija cheese and breadcrumbs.

Shaved Zucchini Salad - ribboned zucchini with creamy cheese, lemon, and pine nuts.

Creamy Zucchini Pasta with Lemon - a rich and creamy sauce with half zucchini noodles and half pasta noodles.

Optional Toppings - You can use ½ cup of shredded parmesan cheese or some fresh herbs to top this dish. You'll also use a sprig of basil to add some flavor at the end of cooking the sauce. Seasonings - You'll use a teaspoon of kosher salt, a ½ teaspoon of red pepper flakes, and a ¼ teaspoon dried oregano to season the sauce. Half will go towards cooking the garlic and the other half will be used to sauté the zoodles. Olive Oil - You'll use a ¼ cup of olive oil in this recipe. Besides the tomato, this is the most important flavor in the marinara. Garlic - You'll use 6 cloves of garlic for this recipe. San Merican and San Marzano can be found at most grocery stores. I highly recommend any of the following brands: Bianco DiNapoli, San Merican, or San Marzano. Look for dark green zucchini that feel firm and don't have any slimy residue.Ĭanned Tomatoes - You'll need a 28-ounce can of whole, peeled tomatoes. Zucchini is typically available in grocery stores year-round but it's at its peak in summer. This was about 4 medium to large zucchini for me. Zucchini - You'll need 2 pounds of zucchini. You don't need much to make this great meal. If you get really long noodles, you can just cut them or break them into smaller pieces. The most important part is not to crank the handle so hard you break the noodles or tip over the machine. If you've never used a spiralizer before, get an extra zucchini just to test on. I generally use the medium noodle size for everything. Most spiralizers come with multiple plates that allow you to cut your vegetables to varying thicknesses. You can also spiralize carrots, apples, and all sorts of other food, but I mainly use mine for zucchini.Īll you need to do is cut the ends off the zucchini, affix it to the spiralizer, and turn the handle. I used a spiralizer to make these zucchini noodles and I highly recommend getting one if you think you'll make zucchini noodles more than once. I like making this recipe on the weekend and portioning it out for a few lunches over the week. This recipe is successful for a couple of reasons - good whole tomatoes, lots of garlic, dried herbs, and a quick sauté of the noodles.

These spiralized zucchini noodles taste fresh and light but have enough sauce that they're a hearty meal. I love making zoodles because they're a great use for zucchini when you end up with lots of it in the summer. They're a healthy option if you want a low-carb alternative to pasta or you just enjoy zucchini (like me)! It's easy to make spiralized zucchini noodles (zoodles).

Thank you Becka for sharing your recipe.This zucchini spaghetti with zoodles and a delicious marinara sauce is a bright, fresh meal! I enjoyed the end result far better than regular spaghetti (much lighter) however, my husband refused to eat it based on appearance alone (next time I will use a spirooli for better presentation!). I cooked the zucchini by throwing it in a pot of boiling spaghetti sauce (homemade from garden tomatoes). The zucchini appeared to be reduced in volume by about 1/3 at the 1.5 hour mark (lots of moisture drained off), with only a little moisture draining off them in the remaining 2.5 hours. I sprinkled the zucchini strips modestly with salt to encourage excess moisture to drain off them, and let them sit in a colander for 4 hours while I waited for my husband to return from work late. I shredded my zucchini in my food processor, resulting in 1.5-inch-long spaghetti-width strips. This "Zucchini Noodles" recipe is a definite keeper! I had to ad-lib the recipe at the last minute when I realized that "my" mandolin (inherited) had very limited capacity (slicer only).