As you may have read, I got a spiralizer a few months ago and have been obsessed with zoodles (zucchini noodles) ever since! I’ve been working on making this list simple and to the point so it’s the only thing you’d ever have to read in order to start spiralizing. Here’s a quick tutorial on how to spiralize and a couple of my simplest recipes:
1. Buy a Spiralizer!
There are two characteristics I hate when it comes to kitchen gadgets:
- Hard to clean – If there was one thing that would prevent me from actually using something in my kitchen, it’s something that is frustrating to take apart and hard to clean (please see juicer; collecting dust)
- A million parts – If there are 40 accessories I need to store in my kitchen drawers and then become really annoyed at when I try and open the drawer and the part jams against the ice cream scoop and causes the can opener to jam against the top and I can’t open the drawer and then I am really frustrated and… well, you’re picking up what I’m putting down.
Annnnyways. It comes with three different blades, all of which can be stored easily in the base. And it comes apart quickly and is a breeze to clean. I can not say better things about it – easy to clean and easy to store? Sign me up.
You can buy yours here:
Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer
Cut one end off the zucchini and place cut end against the spikes to secure it…then twist the crank! It’s that easy!
Tips for Success:
- Secure base (handy dandy suction cups are located on the bottom).
- Spiralize 30-60 minutes before you plan on cooking in order to dry out the zoodles. I do this by shaking a little sea salt on a paper towel, putting the zoodles on the paper towel, shaking a little sea salt on top of the zoodles, and then placing another paper towel on top and weighing the paper towel down with something (I use my trivets). The salt helps draw out the moisture and the paper towels will both be damp within 30 minutes. It’s pretty universally accepted that zoodles can be a soggy mess and just taste better if you take the time to dry them out.
3. Saute in Olive Oil
I heat up barely a tablespoon of olive oil and then toss in the zoodles, covering for a minute, stirring, covering, stirring…the entire process takes 5 minutes. Obviously, it will take a little more time and olive oil if you spiralized two zucchinis.
I think they are good with a little bit of butter and some salt and pepper…but that’s not nearly enough fun (or protein) so see below for my favorite ways to make them a meal.
4. Add Stuff!
The easiest way to introduce Josh to zoodles was to add in a few cheese tortellini, and that has become my favorite way to jazz them up. At the beginning of the week I’ll make some tortellini and keep them in the fridge – then all week whenever we have zoodles, I’ll throw in 6 or 7ish tortellini as well. I am all about the easiest method to prep dinner each night – so whenever I can make things just once, and use it all week? I’m all over it.
Spaghetti sauce, turkey meatballs (yup, I buy them in the bag), grated Parmesan (nope, didn’t grate it myself, only my crazy cousin Erin does that) and a couple tortellini
Halved cherry tomatoes, scallions, feta cheese, shrimp or grilled chicken
Minimalist (AKA, I already ate too many calories that day or haven’t been to the store)
Feta, grilled chicken, salt and pepper
Asian Veggie Stir Fry
Asian Vegetable Steamer bag, grilled chicken or shrimp, Parmesan/mozzarella cheese
See that frying pan? That’s the result of me sauteing the zoodles for about three minutes, then throwing in the already cooked tortellini, grilled chicken (buy a big bag of this pre-cooked from Sam’s, or I grill a bunch of chicken beforehand for meals all week), and veggie mix (Steamer bag, microwaved already) in order to heat up the tortellini and grilled chicken and use the least amount of dishes or pans possible in the process. I do the same with the shrimp, but in reverse – first I saute the shrimp (again, from a bag, frozen…are you noticing a theme? #easy) then I throw the zoodles on top. I just want to be sure the shrimp gets fully cooked.
Alright. There you go! I never thought I’d do a list about cooking (as I really, really dislike cooking) but the spiralizer intimidated me at first and wanted to share how I use mine in the easiest way possible. Hope this helps and please feel free to share with your fellow spiralizing friends or those looking to get started spiralizing!
What’s your favorite spiralizer recipe? Would you like to see future Easy Cooking with Cailyn posts?