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


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


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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