Friday, August 19, 2016

Spiraling Out of Control (aka Oodles of Zoodles)

So, my mom got a vegetable spiraling slicer and she has had an abundance of zucchini in her garden this summer. The result of this combination? Tons of zucchini noodles...or zoodles, for short. They are quite good! If you have such a combination in your kitchen and garden, I suggest you do the same.

You can choose all sorts of different "noodle" sizes with your vegetable spiraling slicer. My mom let me try out two. One was like spaghetti in shape and size and the other was like twirled lasagna noodles.

Zucchini "Noodles"


6 zucchini (or one or two large garden zucchini)
2 teaspoons salt
3 tablespoons margarine or butter
1 clove garlic, minced (optional)
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese


Cut zucchini into thin, noodle-like strips using your vegetable spiraling slicer or mandoline. Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.

Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.

Heat margarine or butter in large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

Source:, submitted by Becka. You can find it here.

Above: You can have them without cheese, if you like. They are still very tasty!

Above: Here are the wider lasagna-style zucchini "noodles."

Above: I topped the wider zucchini noodles with our favorite (and super easy) Three-Ingredient Marinara seasoned with 1 teaspoon of Italian seasoning. Then I topped it with some Parmesan cheese, of course!

Above: Delicious and oh so healthy for you!

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