Amazing. That’s the word that comes to mind. I’ve been doing more and more with my spiralizer but until today, I was using my zucchini noodles to do spaghetti. You know, red sauce, meat, and veggies.
But I wasn’t in the mood for spaghetti. And I hadn’t thawed any burger anyway. But the garden is providing us plenty of good heirloom, organic zucchini so necessity is the mother of invention right?
This is a few steps but it didn’t seem hard. I promise. And I also promise you won’t be disappointed.
This new dish is a TOTAL keeper! Plus, it’s Paleo. Low Carb. Gluten Free. Grain Free. Dairy Free. And DELICIOUS!
2 large (10″) green zucchini (our green ones have fewer seeds)
2 Tablespoons oil of choice – I used 1 T organic butter and 1 T Apollo organic olive oil
4 tsp grated ginger or to taste – we like ginger! I used grated ginger from a jar
1/4 cup organic sun dried or oven dried tomatoes – I use organic oven dried tomatoes from Costco
1. Make your noodles. It takes longer to get the gizmo out than it does it make noodles! Put a layer or two of paper towels down on each of 2 cookie trays (to soak up excess water from the noodles). Divide the noodles and spread out on each of the cookie trays. Liberally salt the “noodles” which draws excess water out and keeps your noodles from getting too mushy later on. Bake the noodles for 20 minutes at 250 F. Yes, with the paper towels because they are soaking up that liquid remember? 🙂
2. Warm a large non-teflon skillet and add your choice of oil. Add the ginger and sun dried tomatoes and lightly mix. Then add your noodles and warm completely. Your noodles will be partially cooked from the baking process so how long you cook them in the skillet just depends on the texture you desire. 10 minutes or so should do it!