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Tag: Zucchini

Spinning with a Spiralizer

Spinning with a Spiralizer

Ever wonder what to do with those vegetables from the garden that seem to multiply when you’re not looking?

This summer I broke down and bought a spiralizer at Bed, Bath & Beyond. The first time I saw one I thought, what a stupid idea. Now that I have one I’m using it almost every day. I crank zucchini through it and it comes out looking like spaghetti (but without the carbs.) Potatoes become Suzie-Qs like we used to get at the local burger joint. Cucumbers become a yummy salad either hot or cold. Throw in some chicken and you’ve got the whole meal. More delicious recipes come in the box.

If you still have a lot of zucchini, run it through the spiralizer and put it in plastic bags in the freezer to use later.

Here’s a recipe I added chopped chicken to:

Lemon Butter Sauce

Ingredients:

1 lb. zucchini cut with the large spiral attachment
4 tablespoons butter
1/4 cup finely minced parsley
1 whole lemon
1 red pepper, seeded and thinly sliced (optional)
salt and Pepper, to taste

Directions:

Melt butter in a large skillet over medium-high heat. Add your favorite spiralized vegetable (I used zucchini), and red pepper and cook for a few minutes to your desired consistency. If you want to add cooked chicken, do so now.
Add the juice and zest of half a lemon. Salt and pepper to taste and mix thoroughly.

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Zucchini Pizza Casserole

Zucchini Pizza Casserole

Zucchini Pizza Casserole

Author: The Seasoned Mom
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins

Serves: 8

Ingredients

  • 4 cups “zoodles” (zucchini noodles) (I used about 3 small zucchinis)*
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 14 ounces pizza sauce
  • 15 slices turkey pepperoni

Instructions

  1. Preheat oven to 400 degrees F. Spray a 13×9-inch baking dish with cooking spray and set aside.
  2. Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini.
  3. In the prepared dish, combine zucchini, eggs, Parmesan cheese, 1 cup of mozzarella cheese, and ½ cup of cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then press the mixture into the baking dish like a crust.
  4. Bake for 20 minutes.
  5. Top cooked zucchini with pizza sauce, pepperoni, and remaining cheese.
  6. Bake for another 15 minutes, or until heated through and cheese is melted.

NOTES

*If you don’t have a spiralizer, or if you want a shortcut, you can purchase zucchini noodles in the produce section at a lot of grocery stores. Alternatively, you can use about 4 cups of grated zucchini.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4