A nice big bowl of pasta loaded with garlic and parmesan may sound perfect after a stressful day. Though, what if you could have the satisfying taste of pasta without the carb overload? If you didn’t think noodles couldn’t get any more exciting prepare to be amazed. Zoodles are thin, spaghetti-like strands made from Zucchini that are a great alternative to pasta without the high carbohydrate and caloric intake. Just like pasta, zoodles can be combined with various sauces, protein options, and sides to enhance the meal. So how does this recipe relate to making your stressful week better? When you’re pressed for time or perhaps just are too tired or uninterested in cooking the last thing you want to do is put aside a time to be in the kitchen. A vegetable may not be what you're craving to eat when you're feeling stressed. Thoughts of mac and cheese, ice cream, or Chipotle may occupy your mind instead. Ways to help cope with stress can be doing activities that take you away from what you may thinking about but it’s also important to make sure you are putting items into your body that are beneficial for you. Foods high in fat or carbohydrates can make you feel more tired or bloated, which could make you feel worse. Zoodles combat both of these issues: they are quick to make and have beneficial effects on your body.
So you’ve bought the zucchini and are wondering how to make it into vegetable spaghetti. Zoodles can be made with a Spiralizer, which is the handy kitchen tool that slices vegetables into thin strands. They can be found at any grocery, department, or cooking supply stores. Spiralizers can be purchased from a range of prices with high quality spiralizers costing between $30-$40. There are a few alternatives if you do not want to buy a spiralizer. You can make zoodles using a sharp kitchen knife and thinly slice the Zucchini. However, this may take a little bit longer but is not impossible. As a college student it may be hard to commit to buying a $30 kitchen appliance or spend time carefully slicing Zucchini, so here is the most plausible zoodle method for us. Pre-cut and ready to serve vegetables are a busy bee’s best friend. Most grocery stores sell pre-cut or pre-sliced vegetables in their produce section which saves time and money. Another benefit is when you are cooking for one person, buying a whole zucchini or vegetable means it might not be eaten as fast as it needs to causing your food to rot or go bad. Buying pre-sliced zoodles is the most cost effective and time saving option for college students, especially during a jam-packed week.
Now that Zoodles are starting to sound more enticing, here are two great recipes to help you get started.
Garlic and Parmesan Zoodles
Andrea from Food Impressions shares this savory and italian classic recipe that is great for all occasions and all age-groups.
Serves 4
Preparation and cook time: 15 minutes
Ingredients:
4 whole zucchinis or 1 package of pre-sliced zucchini
¼ cup olive oil
2 tbsp of butter
4 cloves of garlic minced
2 tbsp of freshly chopped parsley
Freshly squeezed lemon juice
Salt and pepper to tase
Red pepper flakes to taste
Directions:
Wash zucchini and begin using the spiralizer. Place zoodle in a mixing bowl and prepare the saute.
Saute the olive oil, butter, and garlic over medium to high heat.
Add the spiralized zucchini into the skillet and saute for about 5-7 minutes.
Once the zoodles are cooked finish off the dish with some fresh parsley, salt and pepper, and red pepper flakes.
Chicken and Zoodles Asian Stir-Fry
Daily Burn provides a lower-carb option for everyone’s favorite take-out item.
Serves 4
Preparation and cook time: 40 minutes
Ingredients for stir-fry:
1 large zucchini or 1 package of pre-sliced zucchini
1 package of mushrooms (16 oz)
1 cup of shredded chicken
2 cups of brocolli florets
1 thinly sliced bell pepper or 1 package of pre-sliced bell peppers
2 tbsp of olive oil
Ingredients for sauce:
4 cloves of garlic minced
1 tbsp sriracha
2 tbsp rice vinegar
2 tbsp honey
6 tbsp of soy sauce
1 tbsp of lemon juice
6 tbsp of olive oil
Directions:
In a skillet, heat a tablespoon of olive oil and add the zoodles. Cook until they are soft and tender and place into a mixing bowl.
In the same skillet add the additional tablespoon of olive oil, mushrooms, bell peppers, and broccoli. When they are cooked and tender add the mixture to the mixing bowl of zoodles.
In another small saucepan combine the garlic, sriracha, rice vinegar, honey, soy sauce, lemon juice, and olive oil. Stir this frequently until the sauce comes to a simmer.
In the mixing bowl with the zoodles and sauteed vegetables, add the shredded chicken.
Pour the sauce over the chicken, zoodle, and sauteed vegetable mix. Stir until sauce is evenly distributed throughout and it is ready to be served.
Enjoy your zoodles!