You guys- ZOODLES! As in, zucchini noodleeeeees. I finally jumped on the band wagon and tried them not too long ago. My verdict...totally not a substitute for pasta, but very delicious, seasonable, and easy. I feel like zoodles are a little like the spaghetti squash of the summer. A pleasure addition of veg add to your dish. Or a substitute if you need to be low carb. Who needs that though...am I right?
A few months ago I picked up a cheapy $4.99 spiralizer from Marshall's (similar to this one) thinking if I hated these zoodle things or if the contraption didn't work in general, it wouldn't be too much of a loss. Lucky for me I love this little sucker - and the zoodles!
I've added them to good old spaghetti and meat sauce and made this salad a boat load of times. Other than that, I have yet to expand my zoodle'ness. But I feel strongly that this salad might been like the gateway drug into the spiralized veggie craze. I think the key is to start out slow with these new crazes and keep the recipes simple...then I can start to branch out a bit. I've seen tons of other veggies spiralized on Pinterest, so I know I can experiment from here on out.
But ya know what else? I planted zucchini in my first ever real life adult garden/planter boxes and (cross my fingers) they are actually doing really well! Well, they aren't dead at least, so that's a success for me. I hear zucchini grows like weeds around the Bay Area, so you might be getting some more zoodles in the future - should my zucchini come to fruition that is...
So this dish - is a spin on a summer classic. So much freshness going on here and it is incredibly easy to throw together. I've done this as a desk lunch several times and added left over grilled chicken or some hard cooked eggs on the side for protein. I've also added quinoa when I needed a little extra carb kick and even a juicy nectarine that was amazing. Sometimes I top it all off with a little balsamic glaze drizzle, sometimes the olive oil suits me just fine. There are so many variations you can work up, but this is a perfect base for you to start with.
Zucchini Caprese Salad
- 1 zucchini
- 1/2 cup cherry tomatoes, cut in half
- 6-5 fresh basil leaves, sliced in ribbons
- fresh mozzarella, about 1 oz, torn into pieces
- drizzle of olive oil, salt and pepper
Using your spirtalizer (or this can be done with a box grater - they will just be thinner and choppier, but will work in a pinch), spiralize the zucchini. Add the zucchini to a bowl and toss with tomato, basil, mozzarella, salt and pepper. Drizzle with a little good quality olive oil and you are done. Eat right away. Add additions like grilled chicken, a nectarine, some berries or a little balsamic glaze to your liking. Double it for a picnic.
*Tip - if you don't eat it right away the zucchini can get soggy. If you plan to make your zoodles in advance, salt them to draw out the extra moisture. You can salt them and let them sit in the fridge for an hour or so, but before you eat, drain the water off and add your fixings.
Cheers to summer salads...what food craze have you guys tried lately?