Seriously ... who can hate a veggie like zucchini that can be grilled, julienned into a salad, sauteed, baked and even shredded into cake or muffins?
My kids, that's who ... but I digress.
Since I was reviewing the Spiral Slicer last week I came up with this little recipe. It was quick and quite delish. Spiral zucchini noodles? Yes, indeed-y! And they were awesome! Cooked a little al dente they were extremely quick to cook and I had this delicious dish (I decreased it for one serving) quickly on my plate for a late lunch after work.
This is perfect for people who are trying to cut down on carbs but also for gluten-intolerant people and for those of us who just want to try something new and want supper/lunch on the table in a matter of 10 minutes tops. Paired with my favourites - sun-dried tomatoes, fresh Parmesan and bacon (!!!) I did so love it. Enjoy!
2 small zucchini - I left mine unpeeled
2 tsp grapeseed oil (or oil of your choosing)
2 large garlic cloves, minced
3 tbsp real bacon bits (or 3 slices of bacon - uncooked**)
pinch - dried red pepper flakes
2 tbsp sun-dried tomatoes in oil, sliced into small pieces
salt and pepper
Garnish - fresh parmesan cheese
Using your spiralizer with the end that has the larger blades, twist each zucchini (like you would a pencil in a pencil sharpener) through the device ensuring that you use the safety cap when you get close to the end of the zucchini. Set zucchini aside.
** If you're using real bacon slices -- Cook bacon in a medium skillet. Remove bacon slices and crumble. Remove all but 2 tsp of bacon fat from skillet then saute garlic and red pepper flakes.
** If you're using real bacon bits -- In a medium skillet heat oil over medium heat. Add garlic cloves, real bacon bits and dried red pepper flakes.
Cook garlic, bacon and red pepper flakes for 2-3 minutes, stirring often. Add the zucchini noodles and sun-dried tomato pieces and toss in the oil/bacon/garlic mixture. Cook for approximately 3 minutes or until zucchini noodles have softened slightly but are still fairly al dente.
Dish onto plates. Sprinkle with salt, pepper and fresh Parmesan cheese, to taste. Serve immediately.
Source: The Baking Bookworm