Zucchini season is here and I’ve got a Zoodle maker that’s been sitting untouched in my cabinet for almost a year.
I’ve always been very curious about this gadget. Will it produce luxurious noodles out of various vegetables in a simple no-hassle way? Apparently, it does, hence the reason why I bought one.
So, I’m a little behind all of the hype but I’ve never really been able to find a way to eat zucchini that I love unless of course, you hide it in a baked ziti or just simply smother it with cheese.
So I have to admit I think I just found a lovely new gadget that won’t end up in the back of the drawer with missing parts and practically brand new. It worked. It took about a good 30 seconds for me to get the hang of it— easy assembly, easy to use and easy to clean. And of course, the zoodles were fantastic!
Okay so I’m in no way endorsing the zoodle maker but I am so upset with myself that I let it go untouched for so long. Using two zucchinis I got a nice sized bowl of never ending noodles and they were even simpler to make, sauté in olive until softened then add any sauce you desire. I went with a light coating of some fresh basil pesto and I could hardly believe I was eating a plate of veggies for dinner.
Honestly, I seriously can not wait to get some other vegetables spiraling out of this gadget. Carrots, beets and even a sweet potato, I think I’m going to be zoodling all week.
Zucchini Noodles with Fresh Basil Pesto
Serves two
Ingredients
2-3 zucchini, medium sized turned into noodles
2 tablespoons olive oil
Kosher salt
Fresh ground black pepper
For the pesto:
1/2 cup toasted pine nuts
1/2 cup shredded Parmesan Cheese
2 cups packed fresh basil leaves
2 garlic cloves
Kosher salt
Fresh ground black pepper
2/3 cup extra virgin olive oil
• In a food processor combine the garlic, pine nuts and a pinch of salt. Pulse until chopped, scrape down the sides and pulse again until finely chopped. Add in the basil and cheese. Pulse a few times to begin breaking down the leaves. Slowly pour in the oil and turn the machine to on. Blend until reaches a loose consistency. If preferred thicker use less oil, if preferred thinner use more oil. Season with salt and pepper; set aside.
• Heat a large skillet to medium heat and add 2 tablespoons of olive oil. Add the zoodles and sauté just until tender, remove from heat. Toss with desired amount of pesto and top with shaved Parmesan.
