I broke down last week and bought a kitchen gadget.
Usually, I’m of the firm belief that all you need is a sharp chef’s knife and some high-quality pots and pans. I’m sticking to that.
However, I bought a gadget last week that’s super fun, and I’ve used it probably 17 times since purchasing. I bought one of those slicers that turns vegetables into thin, spiral slices. It’s wonderful.
I’ve done zucchini, eggplant, cucumbers, carrots and sweet potatoes. I’m sure you can do anything that you can press through the barrel of the slicer, but that’s what I’ve done so far. I’ve gone so far as to swap out zucchini for pasta noodles and served them under marinara sauce. They didn’t fool my kids for a second, but I was happy with them.
This has become my favorite side dish lately. It’s super quick and super healthy.
Spiralized Zucchini with Lemon Zest
1 large zucchini
zest from 1 lemon
2 Tbs fresh lemon juice
1/2 tsp sea salt
freshly ground black pepper
Spiralize zucchini. Toss with lemon zest, lemon juice, salt and pepper.
Heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Place zucchini in pan. Sauté quickly until tender but still firm in the middle (about 3 minutes). Serve immediately.
Serves 2 (as a side dish)
Nutritional Information: Calories Per Serving: 35, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 489 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 2 g.
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