Zucchini noodles aren’t getting old. I don’t think they ever will. (I make them with my spiralizer). You probably will want to get one. They’re awesome. If you’re the normal pasta-eating type, by all means go with what you like.
Here’s a great meal for a busy weeknight. Probably spent ten minutes start to finish. Hope you like it! The capers and lemon make it really zesty and fresh tasting.
2 tsp olive oil
4 cloves garlic, sliced 5 sun dried tomatoes, sliced 5 white mushrooms, sliced 5 ounces baby spinach or 1/2 of a 10-ounce box frozen leaf spinach 5 ounces cubed cooked chicken breast (or beef, or shrimp) 1 tablespoon capers Half a lemon Salt and pepper 1 large zucchini, spiralized into thin noodles (a big plateful)1. Heat the oil in a large skillet over medium-low and add garlic. Cook 2 minutes, then add the tomatoes, mushrooms and spinach and cover with a lid. Let it cook until the mushrooms are soft and spinach is wilted. Meanwhile, microwave the zucchini noodles for 5 minutes.
2. When the mushrooms are soft, add the chicken, and squeeze the juice from the lemon over the skillet. Stir, and season with salt and pepper to taste. Pile on top of zucchini noodles. Enjoy!
Monica September 23, 2012 at 7:35 pm
Is there another way to do the noodles? Maybe going long-ways on the large holes of a box grater? Just trying to get close here, not looking for visual perfection!
admin September 23, 2012 at 9:27 pm
Monica- Try doing ribbons with a Y-peeler. That’s close to pasta. The middle part of the zucchini near the seeds usually doesn’t hold up well, so you’ll have some wastage.