![]() For quite a while this was my preferred method. Zucchini is also a good source of vitamin C, vitamin B6, and potassium. Zoodles are a great option for those looking to reduce their carbohydrate intake or add more vegetables to their diet. The term “zoodles” comes from the combination of the words “zucchini” and “noodles.” Zoodles can be eaten raw or cooked and are commonly used as a replacement for pasta in various dishes such as spaghetti, stir-fries, and salads. Zoodles are a healthy and low-carb alternative to traditional pasta made from zucchini that has been spiralized into long, thin, noodle-like strands. Whether you’re looking for a quick and easy zoodle meal idea or a more creative zoodle recipe, this post offers a variety of options to satisfy any craving. That’s all she wrote! So simple, right? Like I said, you could pair the Greek Zoodles with fresh fish or chicken or, if you’re keeping things on the lighter side, pile it straight onto a plate and dig in.Zoodles provide a delicious and healthy way to include vegetables in your diet, without having to sacrifice the taste of your favorite pasta dishes. Like I said ,the feta in here, warmed from the heat of the skillet, is absolutely insane. Last step is to add crumbled feta cheese plus a squeeze of fresh lemon juice which wakes the entire dish up. This entire process should only take about 10 minutes. Add sliced kalamata olives and sun dried tomatoes packed in oil then continue sauting until the zoodles are al dente. ![]() Turn the heat up to medium-high then add the zoodles, season with salt, pepper, and a pinch of dried oregano then saute until the zoodles begin to soften. Time to cook! Saute chopped shallot in extra virgin olive oil in a large skillet over medium heat until tender, then add minced garlic and saute for 30 more seconds. Next use paper towels or a kitchen towel to gently squeeze and blot the excess moisture off the zoodles. This is the key to avoiding watery zoodles, so definitely don’t skip this step! Place the zoodles into a colander over a bowl then lightly salt and toss with your fingers to coat, and then refrigerate for 30 minutes. Whichever size you go with, try and find zucchini that are the same diameter all the way through so you get those long, pretty noodle spirals. I love my Paderno Spiralizer! You could also use several smaller zucchini – you’ll just need 1 pound total. Start by spiralizing 2 large, thin zucchini using the fattest noodle blade. It’s also very light so you could make it for a refreshing post-workout meal, or pair it with a piece of fresh fish, shrimp, or even chicken for a more filling main. You’re going to love the combination of kalamata olives and fresh lemon juice in this Mediterranean-inspired dish. The olive trees in the tiny town of Praiano where we stayed were as abundant as maples are here, and the amount of lemon trees dripping with the fragrant fruit weren’t far behind. I’ll never forget how on Ben’s and my trip to the Amalfi Coast, fresh olives littered the ground like crunchy leaves do here in the fall. Zucchini noodles (zoodles, y’all!) are sauteed with shallots and garlic, a pinch of dried oregano, sun-dried tomatoes, kalmata olives, and feta cheese - which becomes almost gooey from the heat of the dish - then finished with a drizzle of fresh lemon juice at the end.ĭid I mention it cooks in just 10 minutes?! That is to say, Greek Zoodles are a revelation! Say hello to your new favorite meatless light main or side dish that’s low-carb, gluten-free, packed with bright flavor, and cooks in just 10 minutes.
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