ZOODLES ALFREDO could not be simpler or more delicious!Ħ -8 ounces real Parmesan cheese (not the stuff in the can!) or grated Asiago, plus extra for toppingĬut zoodles and saute’ quickly in a pan with 2 Tablespoons olive oil and 2 cloves minced garlic. Toss gently to mix and top with grated real Parmesan cheese and mozzarella cheese. Heat meatballs and sauce and add to cooked zoodles. Remove from pan and place in serving dish. Cut up several large zucchini into long strips (as described above) and saute’ them quickly in a bit of olive oil., salt and minced garlic. The zoodles will give off a bit liquid when cooked and this liquid (plus any seasoning such as salt, pepper, garlic, soy sauce etc.) can be used if making a sauce.Ī quick Zoodle and Meatballs meal can be made in a matter of minutes using previously-made homemade meatballs (grass-fed organic beef preferred) and previously-made homemade marinara sauce.
Taste the zoodle and make sure it has the “mouth-feel” of al dente pasta noodles. Cooking time depends on the amount of zoodles cooking at one time, but usually 3-5 minutes is sufficient. Do NOT overcook!!) and then used as desired. Simply saute’, steam or microwave the zoodles in a bit of olive oil or butter, add salt and perhaps garlic for just a few moments (until tender but not mushy. Once made into strips, cooking them is a snap.
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If you don’t care for the skin of the zucchini, peel it off and compost it. I personally keep the peels (especially is the zukes are organic) as I like the texture and nutrients. With the veggie peeler, you’ll need to stop when you get to the seeds and discard the rest (compost or for your chickens) and with a spiral cutter, there is no waste, the entire zucchini is used, even the little core that remains. Or, you can use an easy spiral cutter to make round zoodles, more like spaghetti. Using a flat vegetable peeler,hold the zucchini firmly and slice down each side of the zucchini making long flat ribbons that look like fettuccine.
Zoodles are delicious raw in dishes such as tuna salad over zoodles, or instead of pasta in comfort dishes such as Zoodle Alfredo or Zoodles and Meatballs.Ĭhoose firm zucchini (any size, organic preferred) and wash well. Zoodles are simple to make and fun to eat. Zoodles are long strips of zucchini that bear a striking resemblance to pasta noodles, both with the eyes and with the mouth. For those who love pasta noodles but cannot or choose not to eat grains or limit carbs, zoodles (aka zucchini noodles or ribbons) are a pleasant, versatile pasta-like dish.
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