So I pretty much refuse to refer to veggies cut with a spiral-cutter as “noodles,” but that doesn’t make them any less awesome. This was a great side dish, and if you were so inclined, you could make a main dish out of it as well. Standby, we may even be trying this in March. 😉 Anyway, this is a prep method we will definitely continue to use. This was tossed with garlic, red pepper flakes, and a little bit of parm to go with a main dish.
- 1-2 zucchini
- 1 small clove garlic, crushed
- 1 Tbsp. butter or SmartBalance, etc.
- Crushed red pepper flakes as needed
- Salt & Pepper to taste
- sprinkling of shredded parmesan cheese
Rinse and dry zucchini. Peel if necessary and julienne zucchini. Mince 1 clove of garlic and add into a medium sized skillet. Add in 1 Tbsp. of butter or substitute and saute garlic lightly.
Add in zucchini and saute until tender. Remove zucchini noodles from heat and add in pepper flakes, salt, pepper, and sprinkle with cheese.
So the spiralizer was a hit?
Warning: We’re toying with skipping Mostly Meatless March this year if we’re not at our goal weights b/c of carbs. : /
We liked it! Worth having even just to have an interesting (and much faster/easier than a mandolin, etc) way to prep sides. You could conceivably make “noodles” out of it, but I would aim more for Asian flavors if that were the end state. It’s a novelty. 😉
Oh, alas. I’ve been worried about carbs + mostly meatless myself, though.
Right now we’re leaning towards doing Mostly Meatless May instead?