Today I want to show you one of my recipes I make with my handy dandy spiralizer! My spiralizer is one of my most favorite kitchen tools. You can take veggies to a whole new level with this beauty!
Let’s face it, sometimes you just stare at those veggies sitting in your fridge. They seemed full of hope and promise when the recipe you saw on Pinterest required them. They called to you at the grocery store and you even felt like you had stepped up in the world by choosing them and placing them in your grocery cart. Got them at a Farmer’s Market? You are even more awesome!
A few days have passed. You have been driving in circles in your mini van, your voice is hoarse from all the cheering you have done at your children’s sporting events. Your fingers are raw from scrubbing stains out of clothing and your eyelids are hanging somewhere between open and closed.
The veggies of promise and possibilities have now become a show down of unmet potential!
If you just quick shut the fridge door and walk away, you can pretend they aren’t even there!
I have been there.
Making dishes like this has helped me turn those veggie showdown moments into beautiful plates full of nutritious goodness! Plus the spiralizer makes preparing veggies as simple as can be!
When picking out veggies to spiralize, you want to find some that are nice and round. The ones that have lots of indentations will be a little bit harder to spiralize. I also look for the zucchinis that have the greatest circumference.
This is what my zucchini spiralizing process looks like…
All of the zucchini and summer squash were pretty small this week at my grocery store, so this was the best I could do! As you can see, it still worked great!
I love to see all of those “noodles” piling up!
For this dish, I wanted the zucchini noodles to be more al dente so I just baked them on a parchment lined baking sheet at 400 degrees for 6 minutes. You can increase the baking time depending on how well cooked you want your noodles to be.
I have heard zucchini noodles referred to as “zoodles” a time or two. I think that is a cute way to promote them to the little ones in your life!
This is how many noodles the two zucchini pictured above made…
After the noodles had baked to my al dente desires, I placed them into a serving bowl and topped them with my pesto sauce, tossing the noodles until they were all coated in pesto.
I like to add freshly sliced tomatoes on top and even a couple of fresh basil leaves. This pairs nicely with a grilled chicken breast or steak!
The next time you open your fridge and start to feel veggie anxiety, roll up your sleeves and show em who’s boss!
- 2 medium sized zucchini
- Pesto Sauce (see this website for recipe)
- Roma Tomato (optional
- Preheat oven to 400 degrees.
- Spiralize the zucchini using the smallest blade option. I used the Paderno Spiralizer, so that is the size options I am referring too.
- Place the zucchini noodles on a parchment lined baking sheet and bake for 6 to 8 minutes. If you want the noodles to be softer, just increase the baking time.
- Place the cooked noodles into a serving bowl using a kitchen scissors to cut the lengths of the noodles and toss with pesto sauce until well coated.
- Slice some fresh tomato slices to top with and serve!