Check out the Eating For Energy Program - Click on button to right >

   
     Call 24 Hours: 1.888.222.5847

Greek Zucchini Noodles

Greek Zucchini Noodles

spiralizer resized and cropped ALT="zucchini noodles"

Greek Zucchini Noodles

I recently bought this amazing little machine to make zucchini spaghetti noodles. It was such a good investment for me because our garden is brimming with zucchini right now! It is a spiral vegetable slicer and it is a very simple little manual tool that comes with  3 different blades – one of which makes spaghetti type spirals. It can be used on many vegetables and fruits like carrots, potatoes, beets, apples, etc. I personally got it for zucchini to make zucchini spaghetti. It is a very cool little machine. I’m not selling this product, just passing on the info for anyone who has loads of zucchini – it’s just another creative way to use your harvest. Get the Paderno World Cuisine Spiral Vegetable Slicer from Amazon Here.

Suggestions

So far I have only used the “spiralizer” to make the zucchini spaghetti noodles which I topped with Greek type toppings. I am planning on trying them with homemade pesto and also with a traditional spaghetti sauce. Basically, you can use them in almost any way you would use a regular pasta noodle. Some people actually eat them raw, but I cooked mine a little bit. They were still slightly crunchy but partially cooked. In this way, they still maintained their shape and didn’t turn to mush.124 Greek Zucchini Noodles 700 with watermark

How I Made Mine

  • 1 medium/large zucchini
  • chopped sun dried tomatoes
  • sliced green and kalamata olives
  • crumbled feta cheese
  • oil of your choice (I used flax)

“Spiralize” your zucchini. (Tip: if you are cooking them, keep in mind that the volume will shrink.) Put your zucchini “noodles” in salted boiling water and  simmer for about 5 – 7 minutes. Check them for the consistency you want. Drain the zucchini noodles in a colander and add to your plate.

Top the noodles with the oil of your choice like flax oil, olive oil or butter. Then top them with the chopped sun dried tomatoes, the sliced olives and the feta crumbles. I added a splash of the kalamata olive brine to mine for a little more flavor. Add salt if you like and that’s it. Super simple and actually quite good for simple fare. I personally was thrilled to find another tasty way to use all the zucchini in my garden. Make sure you catch your zucchini before they get to be huge baseball bat size and hard. Pick them while they are still tender. I kept the skin on mine but you could peel them if you’d like it better that way. Have fun experimenting and Enjoy – I did!  :)

 

 

 

 

 

 

 

 

 

 

 

Comments are closed.