As usual, I’m a little late on the bandwagon for this post. The humble zucchini noodles have been around the web-o-sphere for some time now with the very fancy (and expensive) spiralizers. I wasn’t ready to commit to such a large piece of equipment for yet again, one task, until I saw Liz’s easy Zucchini Noodles with Parmesan using a hand-held spiralizer. Now that’s something I can definitely get my head around! So I bought a cheap and cheerful version ($3) thinking if I liked it, I would go ahead and splurge for the OXO version ($15) and take the cheap and cheerful version to the cottage!
Cheap and Cheerful version
We’ve actually been making zucchini noodles using a simple mandoline and the taste was fine but they really didn’t resemble noodles too well. So when I started seeing the curlier noodles made with this incredibly simple hand held version, I was smitten.
Did I love it? HELL YES! I’ve already made zucchini noodles a many, many times since purchasing the spiralizer and have been LOVING it. I loved it so much, I went out and purchased a good quality version as a hostess gift. I’m sure it’s much better quality and will likely last longer.
It really is one of the most delicious vegetable dishes EVER! AND low calorie (if you don’t use pesto)
Zucchini Noodles with Walnut Pesto
Serves 2
Ingredients:
- 2 small straight zucchinis
- 2 tbsp walnut pesto (recipe below), or pesto of choice
- 10 walnut halves
- freshly grated Parmesan Cheese
Directions:
- Wash and dry the zucchinis. Microwave whole vegetable on high for 40 seconds each; microwaving warms the zucchini and softens it a bit so the noodles cut smoother.
- Spiralize both zucchinis using the small blade, cutting the very long lengths into spaghetti lengths. Microwave the zucchini noodles on high for about one minute to heat.
- Toss gently with the pesto and garnish with parmesan cheese and walnut halves.
Wrapping the “noodles” on your fork is just as easy as regular pasta
Walnut Pesto
A Kitchen Inspirations Original Recipe.
Ingredients:
- 100 g walnut pieces
- 1 large bunch of fresh basil, washed and stems removed
- 1/4 cup EVOO, or more if desired
- 100 g freshly grated Parmesan Cheese
Directions:
- Lightly toast the walnut pieces and allow to cool.
- In the bowl of a large food processor, add the basil, olive oil and cheese.
- Pulse until a desired consistency is achieved.
- Freeze pesto in about 1 tbsp ice cube containers and once frozen, remove and put into a zip lock baggy and return to the freezer. Use as required.
Notes:
- I used to use the larger blade but honestly, the smaller blade results in linguine noodles.
- You can peel the zucchini but I like the contrast in texture and colour of the dark green peel. I did not test peeled zucchini in the initial microwave so you’ll have to tread lightly — you want to soften the zucchini and not turn it to mush.
- Use a combination of zucchini and summer squash (yellow zucchini) for more interest.
- Microwave the “noodles” to heat, you really don’t want to cook them through. It’s noodle texture you want with a slight crunch (al dente)!
- Pine nuts have been ridiculously expensive over the few years. The $15 bag I used to buy at Costco is now close to $30 at Costco. It comes from China. I have since refused to buy the Chinese product for a variety of reasons (this is the main one) so I am constantly on the lookout for good pesto nut/seed substitutions.
- If you prefer a more runny pesto, add more olive oil.
- ALWAYS clearly label nut products in the freezer so you don’t poison someone (unless you want to).
Kitcheninspirations 