I just read the weather forecast for tonight, and I’m beyond sad. I’m just not ready for the freezing temperatures that signal summer gardening has come to an end and all the squash plants are going to die. In previous years I had already had enough of zucchini by this time that I could let it go until next year, but not now.
And that’s because I just recently discovered zoodles—zucchini noodles.
I’d read about them earlier this summer and looked into getting a vegetable spiralizer so I could make them. But when I saw the price tag on Amazon--$25-30, I took a hard pass. I just don’t like having a bunch of kitchen gadgets that don’t get used, and I wasn’t confident that I’d really use this one—at least not enough to justify spending that kind of money. However, the very next week I found a spiralizer at the thrift store for $4. That was a done deal.
And then it sat at home for a couple of weeks, totally unused and unloved. Like many kitchen gadgets.
But last week, I finally had some time to try to figure out the gadget and try a new recipe with zucchini noodles. And Lydia and I loved it! Aaron didn’t say anything. (My dear husband is the father of the King and Queen of the Picky Eaters.) Two nights later I decided to try them with an alfredo sauce. Yummers! (Aaron’s still not saying anything, but when I got home last night after having to rush out to take Lydia to jiu-jitsu, I noticed that most of the zoodles and all the alfredo sauce were gone.) Another night I topped them with regular spaghetti sauce. Healthier this way, and still plenty tasty, but I really love alfredo sauce.
So now I’m trying to figure out which part of the garden is warmest and which plants have the greatest chance of surviving if I cover them with a sheet. Because I don’t want to give up the zoodles, and I’m sure as heck not paying grocery store prices for zucchini.
You’re probably wondering about the taste and texture of these zoodles. I definitely would be if I were you. There are far too many sketchy foods out there proclaimed as tasting just like (fill in the blank). I can’t say that zoodles taste just like spaghetti. The texture is a little off. But six out of seven in the family who have had them thus far say they are really surprised by how good they are. (Actually, I think the other two—my dear husband and our son, King of the Picky Eaters—are also surprised, but just can’t bring themselves to admit that they are good.) I keep making them. Lydia and I keep eating them. Becky can hardly wait to come home from school this weekend and give them a try herself.
So the zoodles are really good, easy to prepare (with the spiralizer), and healthy. But the real lightbulb moment for me was realizing that here’s a pasta substitute that I can grow in my own backyard. I can extend the supply of my store-bought pasta, using it only when the garden isn’t producing. And as a prepper, that just blows my mind. I love pasta. I have recipes for making pasta if my store-bought supplies run out, but I really don’t want to go there. I’ve made pasta in the past. It takes forever, and you only get enough noodles for a meal or two. The spiralizer yields zoodles in less than a minute, and you grew them for free in the garden. And everybody can grow zucchini.
For the best zoodles, keep in mind the following:
· Don’t peel the zucchini. Aside from the fact that you lose some of the crunch, peeling takes time and lessens the amount of food to eat.
· Don’t salt the zucchini before or during cooking. Salt draws the water out and makes the zoodles mushy. Instead, salt the sauce.
· Don’t overcook the zoodles or they can become really mushy.
Here’s the recipe I started out with. There are loads more all over the internet.
Garlic Parmesan Zoodles
4 medium zucchini (about 2 pounds)
3 tablespoons olive oil
1 tablespoon minced garlic (3-4 cloves)
¼-1/2 teaspoon crushed red pepper flakes
2 medium tomatoes (about 12 ounces total), chopped
½ cup parmesan cheese
1 cup basil leaves, torn in pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
Spiralize the zucchini (or use a mandolin or vegetable peeler to cut thin strips). Add olive oil to a large, deep skillet over medium heat. Add the garlic and pepper flakes and saute about 1 minute. Add the zoodles and cook 5-7 minutes, stirring frequently. Stir in tomatoes, basil, and Parmesan cheese and cook for 1 minute. Leaving the liquid in the skillet, transfer zoodles, tomatoes, and basil to a serving platter and keep warm. Bring the reserved liquid to a simmer in the skillet. Combine cornstarch and water in a small bowl and stir into simmering liquid. Cook and stir until liquid thickens, about 1 minute.
Taste the sauce and salt as needed. Pour over zoodles, tomatoes, and basil. Top with additional Parmesan and serve immediately.
This looks interesting! Any way to post a picture of the tool? There were so many on Amazon!
ReplyDeleteThanks!
Or a link to one similar to what you have?
ReplyDeleteI think mine must be at least a few years old. I don't even see the manufacturer on Amazon. I've only got three different blades with it. The link below is for one that looks very similar. But for a few dollars more I think I would get the 10-blade option. I can't tell you how much I love these zoodles!
Deletehttps://www.amazon.com/Brieftons-Spiralizer-BR-5B-02-Strongest-Heaviest/dp/B01MSZE4YK/ref=sr_1_11?dchild=1&keywords=vegetable+spiralizer&qid=1633119631&sr=8-11