I’ve totally failed at my latest blogging goal to create more pasta recipes. Pasta is delicious and often times shunned when people want to eat healthier. My original intention was to show people the endless healthy pasta-bilities… But instead I’m just hanging out over here making noodles outta vegetables.
I blame it on the spiralizer. Kitchen toys make cooking so much fun!
I suppose my new target goal can be getting people to eat more green foods, because zucchini noodles are a fantastic way to do just that! Eating more greens can take a lot of effort some days. There are nights when I get home and realize I didn’t eat a single thing outside the brown and yellow color wheel – these are typically the days when breakfast and lunch get catered in at work. (Yea, I’ve got actual work perks now. Weird, right?) It’s cringe-worthy. When this happens, filling up on green food is non-negotiable.
Enter zucchini noodles! Zoodles are a wonderful option when the day has been carb or calorie heavy. An entire zucchini is about 30 calories. And one zucchini makes a good sized bowl of zoodles. Throw some shredded chicken on top and you’re in for a treat!
Or meatballs. And cheese. With or without tomato sauce. I’ll leave it to your discretion. I mean, it’s Friday. Get crazy with your zoodles!
Did I mention that zoodles take less than 10 minutes to make from spiral to finish? I thought that would get your attention…
Garlic Zucchini Noodles
Yield 2 servings
- 2 zucchinis
- 1 tablespoon EVOO
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- pepper to taste
- Spiralize your zucchini.
- Put a skillet on the stove over medium heat.
- Put zucchini noodles on a cutting board and chop a couple times while the pan is heating up.
- Once pan is hot, add EVOO and zoodles. Let saute for about a minute, then add in the seasonings. Cook additional 2-3 mintues. Zoodles should be soft, but still have a slight stiffness and crunch to them.
- Serve with your favorite prepared protein and cheese!
A meal that cooks in 10 minutes is the epitome of Friday night dinner. Of course, this work best when you have meatballs or chicken prepared ahead of time – but if you’re diligent with your food prep, this should be no problem! This week we prepped grilled chicken, which we could chop and heat up for a delicious topping to a giant bowl of zoodles. Here you get your proteins, your greens and some healthy fats from the olive oil! Oh – and don’t forget about cheese. That’s a separate food group of its own. #Wisconsinborn
Feel free to cook these in your favorite oil, too. Coconut oil lover? Don’t hold back!