Are you looking for a healthy alternative to your gluten-rich diet? Here, it is – a Zucchini Spiralizer. A spiralizer is a kitchen instrument that can transition zucchini into pretty curly ribbons turning the boring salads into a tempting stylized diet. This is just not all, there is more you can do with Zucchini Noodle Maker. You can make Zucchini noodles, spaghetti or pasta and turn them into interesting dishes. Here, I am sharing with you top three dishes that you can make using Zucchini Spiralizer. You can always innovate and make your own signature dish.
Top 3 Dishes to Make using Zucchini Spiralizer
1. Garlic Parmesan Zucchini Noodles Pasta Recipe –
Let’s begin with making Zucchini noodles. Take fresh Zucchinis, trim them and spiralizer them with the help of a spiralizer. After making the noodle, take a pan and olive oil. Once the oil heats up and adds garlic, red pepper flakes and zucchini noodles in it. Toss it, to mix the ingredient well. You have to cook for approximately five to seven minute, until al dente. Make sure noodles retain a crunch; don’t overcook them as noodle will become mushy. Now add some tomatoes, basil, and Parmesan cheese. Cook it for a minute and then transfer the preparation to a dish. Let the remaining water in the pan simmer. Now liquidate the cornstarch and add it to the simmering water. As it gets thick add salt and pours it over the prepared noodles with some more cheese.
Refer Full Recipe – Garlic Parmesan Zucchini Noodles
2. Zucchini Noodles with creamy white lentil sauce –
Let’s begin with making the lentil sauce. Take water in a pan and let it boil. Once the water get boil add lentil to it. Cook it for 25 minutes, until lentil becomes mushy. Transfer these mushy lentils into a grinding jar, add blend it well with chopped spring onion greens, basil, olive oil, water, lemon zest, lemon juice, miso, maple syrup, salt, and pepper. Once the sauce is ready, take fresh Zucchini and make noodles with the spiralizer. Place them over a dish and top it with the creamy white lentil sauce.
3. Zucchini Fettuccine with Rosemary Butternut Crème Sauce –
Let’s begin with making a sauce. To make a sauce, take a pan and add butternut squash, onions, garlic, coconut milk, vegetable broth, and rosemary. Bring all this to boil for 15 minutes. Once all the ingredients become mushy, transfer them to a blender and churn them into a sauce. Transfer the sauce back into the pan and add arrowroot powder. Let it simmer until it gets thick. Now in other pan cook mushroom for 2 minutes and add Zucchini Fettuccine. Toss it until the Zucchini Fettuccine becomes tender. As Zucchini tends to get watery, while cooking makes sure they retain their crunch and are not mushy. Now place them into a dish and top it with the Rosemary Butternut Crème Sauce. It is a perfect healthy dinner for a busy weekday.