Did anyone else get a Williams-Sonoma Spiralizer for Christmas? I did – and I’m really excited about it. Really. This first thing I made were zucchini noodles with and olive oil and garlic. Take a look at the recipe below. Since then I have been interested in what else this contraption can be used for and I’ve found the answer. A lot of things! Apple chips, shoe-string fries (sweet or white potato), caramelized onions. So stayed-tuned – I’ll be posting more throughout the year about my experimentation with the spiralizer. Watch out CSA veggies, I’ve got three different spiral blades and I’m not afraid to use ’em! BTW, is it spring yet?
Anyway, let’s get back on track. Zucchini noodles. Delish!
2 medium zucchini
1/4 cup olive oil
2 cloves fresh garlic, minced
2 pinches of salt, separated
1 pinch black pepper
1/8 teaspoon crushed red pepper
3-4 chopped fresh basil leaves
1. Prep the zucchini. The Spiralizer has good step by step directions for this in the cookbook. I’ll briefly describe it here as well. Once the Spiralizer is put together and stuck to the counter-top, attach a zucchini and spin the handle while pushing the veg toward the blades. This is a bit awkward at first, but you get used to it quickly. Repeat for the next zucchini. Then place your “noodles” in a colander and sprinkle with salt and set aside. This will help drain the excess water from the zucchini.
2. Heat a skillet on the stove-top using medium-high heat. Add Olive oil. Once the oil is hot, reduce heat to medium, add garlic, remaining salt, pepper and crushed red pepper. Saute for five minutes. Add zucchini “noodles” toss until coated and heated through. Do not cook the zucchini.
3. Serve topped with parmesan and basil
That’s it, meal complete! Enjoy.