zoodles

Zoodle Zalad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Zoodle Zalad! Did you know zucchini can be eaten raw the same way carrot sticks became a popular snack? It’s true. To make it interesting and fun, I used the spiralizer attachment to my stand mixer to make curly-cues of color with the fresh zucchini and carrots. Be sure to wash the vegetables to remove dirt beforehand if you plan to leave the skins on. In this case, I peeled the carrots, but left the zucchini skin on. Granted, removing the skins can reduce the nutritional value, so it’s a personal choice left up to you. The spiralizer is a unique tool because some say by making the food attractive and unique, they eat more veggies. I’d have to agree. Many vegetables are high in water content and fiber, so by making a meal of this nature definitely satisfies the body with a full feeling without the sluggish drop in energy. 

ZOODLE ZALAD

Ingredients:

2 medium zucchini’s, spiralized

2 medium carrots, spiralized 

1 pound frozen shrimp, precooked with tails removed

1/4 teaspoon dill weed

Lemon Vinaigrette, for serving

Instructions:

Place spiralized zucchini and carrots in a bowl. Gently toss. Arrange shrimp over all. Sprinkle with dill weed. Serve with a lemon vinaigrette. Enjoy! 

Zillions of Zoodles

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!

ZILLIONS OF ZOODLES

Ingredients:

1-2 zucchini, spiralized

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish

Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley.

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food for Sharing: Zucchini Spirals over Meatballs! I am intrigued by the Spiralizer. Perhaps because it can take an ordinary vegetable and turn it into a gourmet attraction. And food that looks appealing is that much closer to an instant craving, in my opinion. By taking a shortcut with store bought meatballs and marinara sauce, this meal can be on the table in less than 30 minutes. Boom!
ZUCCHINI SPIRALS OVER MEATBALLS 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

1/8 teaspoon red pepper flakes 

1 tablespoon capers

1 pound home style meatballs, precooked

1 jar spaghetti sauce, any flavor
Instructions: 

Spiralize zucchini into a bowl. They will appear like pasta noodles. Discard spiral stems. In a medium skillet, heat olive oil. Reduce heat and toss zucchini spirals to coat. Sprinkle with red pepper flakes. Fold in capers. Heat no longer than 2-3 minutes. They should be slightly crunchy. In a large microwave-safe dish, combine meatballs and spaghetti sauce. Heat thoroughly. To serve, top meatballs and sauce with zucchini spirals. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!
ZILLIONS OF ZOODLES 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish 
Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley.