What are Zoodles you ask? Well, they're an incredibly fresh and heathy alternative to pasta, made with zucchini cut into strands with a spiral slicer. When I brought my spiral slicer home, the Master Taste Tester rolled his eyes, but has come to enjoy its the tasty creations.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 servings
- 3 medium sized zucchinis about 1-1/4 pounds total, trimmed
- 1 teaspoon Kosher salt
- 1 medium onion finely chopped
- 1 Tablespoon olive oil
- Freshly ground black pepper
Using a spiral slicer, cut zucchini into spiral strands.
Place spiral cut zucchini on triple layer of paper towels on large baking sheet. Sprinkle with salt. Let stand 10 minutes. Blot with additional paper towels. Transfer spiral zucchini to new paper towel lined baking sheet for 5 minutes.
Gather paper towel with zucchini into a ball, and squeeze as much liquid as possible.
Heat olive oil in 12-inch skillet over medium heat. Add onions; cook, stirring occasionally until onions are golden brown, about 10 minutes.
Add zucchini, stirring to combine. Add freshly ground black pepper to taste (about 1/8 teaspoon). Cook, stirring frequently 4 to 5 minutes.
Serve on its own, or topped with tomato based sauce.
Yield: 2 servings.
Calories: 133kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1188mg | Potassium: 847mg | Fiber: 3g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 56.7mg | Calcium: 60mg | Iron: 1.2mg