Wednesday, May 4, 2016

Zoodles, it's what's for dinner!

Zoodles! Yes, they are a thing. Zoodles are zucchini noodles. Zucchini, when cooked, can have a similar consistency to noodles and a bland enough flavor that they can mimic pasta noodles. Since these noodles are zucchini though, you get far less carbs and calories in your meal, and an extra blast of those good-for-you veggies. (Or a healthy pasta option if you are gluten-free!)

I have been cooking with zoodles for a while now and figured I would share the joy! First of all, zoodles can be created in a variety of ways. If you want to try zoodles before you buy a zoodle-making contraption then your best bet is going to be using a plain old peeler. Just peel peel peel the zucchini until you have used as much of the zucchini as you can. A mid-grade option for making zoodles, and the one that I have, is this one that is like a pencil sharpener. It is small, simple, and makes two sizes of zoodles without too much effort. Lastly, there is a much fancier contraption. This device seems to be even easier and more accurate in the making of zoodles. (You can also use these with other vegetables!)

How to:
Once you have used the contraption of your choice to make zoodles you will need to cook them. Since this is in fact zucchini and not real pasta, you will want to saute it rather than boiling it. I heat up a skillet with some butter or coconut oil and then toss in the zucchini. You can cook it to the firmness that you prefer. I like mine on the more crispy side. Then add whatever sauce or toppings that you like.

Mediterranean Zoodles with Chicken
-2-3 baked chicken breasts
-4 medium zucchini
-3 Tbs pesto
-feta cheese
-3 roma tomatoes (or 1 large tomato)
-6 garlic cloves
-3 tbs butter

Heat butter in skillet and add garlic. Cook until garlic is lightly browned. Add zucchini noodles and cook until desired consistency. Remove from heat and stir in pesto. Chop tomatoes and baked chicken breasts and add to zoodles. Top with feta cheese.

1 comment:

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