A couple weeks ago, I convinced my dad to purchase what I like to call a “zoodler.” It’s a little kitchen gadget shaped like a hourglass timer that you use to spiralize vegetables to create long strands of veggie. Hence the nickname: zucchini + noodle = zoodle, device used = zoodler. This is a fantastic tool for anyone trying to eat more vegetables on a regular basis. Zucchini noodles are an excellent substitute for pasta; you can serve it exactly as you would regular noodles, and you don’t even have to wait for water to boil!
I was itching to use the zoodler last night so I found this great recipe on Better Homes and Gardens website (Garlicky Zucchini Noodles – BHG).
Garlicky Zucchini Noodles
- 2 medium zucchini
- 3 tablespoons olive oil
- 6 cloves garlic, peeled, and sliced lengthwise
- 1/2 cup walnut pieces
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 4 thin slices prosciutto, torn into pieces
- 1/2 small green apple, thinly sliced
- 2 oz crumbled goat cheese
Use a zoodler (or vegetable spiralizer of your liking) to cut the zucchini into long strands: your zoodles. If you don’t have a spiralizer, you can use a vegetable peeler to create zucchini ribbons. The strands can become pretty long, so use a knife to cut them so that they are easier to serve and eat. Heat 2 tbsp of olive oil in a large skillet over medium heat and add the garlic. Cook for about 2 minutes or until soft and almost browned. Add zoodles to the skillet and toss with tongs, cooking for about 1-2 minutes, then transfer to a serving bowl. Add the walnuts to the skillet, stir for 1-2 minutes or until toasted, then add to the bowl of zoodles along with salt and crushed red pepper. To the skillet, add the remaining 1 tbsp of oil and prosciutto, and cook for a few minutes until browned and crisp. Add the apple slices and prosciutto to the zoodles and mix together, top with crumbled goat cheese.
Garlicky Zucchini Noodles: Tara Tested, Mother and Tara Approved! You may be able to trick friends and family into thinking that you spent hours preparing this dish, when in reality it only takes about 20-25 minutes. The flavors in this dish were different from what I usually use in cooking but they worked well together – ease up on the crushed red pepper if you don’t like spicy, but the apple and goat cheese added some sweet and tangy elements to the dish. Of course you can prepare zoodles simply by cooking them in a little bit of olive oil and eat them plain like that, but if you’re looking to try something a little more advanced, give this recipe a try!