Thursday, August 4, 2016

Addicted to Zoodles!

A couple weeks ago i received a veggie spiralizer in exchange for a review. A blog post was not a required task, but i've had so much fun with my spiralizer that i wanted to share here anyhow.  There are a ton of different ones on the market, so i can only tell you my opinion of this one.

i love it!! i have never used one before, so i don't have anything to compare it to but it works fantastic for zucchini noodles! i also tried it out on a potato and made ribbon fries. :) It is two sided with a different blade in each side. It comes with 4 different julienne sizes 3mm, 5mm and 10mm and a 70mm that makes ribbon cuts. The 3 and 10mm works perfect for zucchini noodles. When i tried using the 3mm on my zucchini, it just turned it to mush, so i'm thinking the smallest size would work better for a harder vegetable like carrots or parsnips.  

The blades are stainless steel and are easy to put in and take out. Very sharp though, so be careful with them. This photo shows the 5mm size. Perfect for spaghetti style noodles.

This is Zoodles with a garden fresh marinara sauce, vegetable tian, garden salad and dragon tongue beans. Ecerything came from the garden except olive oil, salt/pepper and a sprinkle of Parmesan cheese. The zoodles are so easy to prepare, just saute them lightly in olive oil and garlic. The top with your sauce. So delicious.

This picture shoes the 10mm which comes out similar to a fettuccine noodle.
i made roasted red pepper and feta fettuccine using these and it turned out fabulous! 

i used this recipe for the red pepper feta sauce  and served it over the fettuccine style zoodles. The red pepper feta sauce is a favorite, it's so easy and good. i served it with breaded zucchini, fresh tomato and dragon tongue beans. The Dragon tongue are a recent favorite. They are yellow with purple stripes, but cook into a tasty flat yellow bean. It's a nice change from regular green beans. 

i also made eggplant Parmesan over a bed off zoodles, i layed the zoodles on the bottom, then marinara sauce, breaded eggplant, cheese, more sauce, more eggplant and topped with cheese, then baked it.  i'm happy to say the zoodles kept their shape/texture even after being baked. i was a little afraid the zucchini would just turn to mush, but it didn't at all!  

Next i'm going to try using the flat noodle blade to make zucchini lasagna roll ups. :) i don't have any problems eating pasta, but with so much zucchini right now,  zoodles are a wonderful healthy alternative! 

i received the spiralizer for free in exchange for an amazon review. i was not compensated, nor was i required to blog about it.  i chose to post about it here, because i really do love it! 


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