Healthy Life Style



Neil Miller/The New York Extra/

Whoever thought of spiralizing zucchini to be used as an alternative for pasta “noodles” my hat goes off to you! It’s a fabulous healthy idea. Though us Italians have been cooking zucchini with tomato sauce for a very long time, just not spiralized!

Using the helpful Veggetti Pro device

This is what you will need for this very simple recipe. Three medium sized zucchini, 1 cup chopped Vidalia onion (sweetens the sauce), and 16 ounces tomato sauce (I use no salt added always). Oh yes and some extra virgin olive oil, about 1/4 cup or a little more as needed.

First preheat pan (I used a large aluminum frying pan), add olive oil to pan then chopped Vidalia onion. Sautee for 5 minutes, sprinkle with salt. Add spiralized zucchini and tomato sauce to pan, stir and cook on medium low flame covered for 15 minutes, stirring occasionally. Adjust timing less for a firmer zoodle or more for softer zoodle. Salt and pepper to taste, sprinkle with fresh parsley. If you like top with a good quality grating cheese. That’s it, easy peasy! ENJOY!

TIP OF THE DAY: I used kitchen shears to cut into the raw zoodles before cooking. Otherwise I found it to be difficult because of the length to toss in pan, they tended to be bulky and clump together.

PRODUCT OF THE DAY: Maison Potier Butternut squash Pesto with carrots, pecans and Parmigiano Reggiano. Very versatile pesto, good for veggies, zoodles, pasta etc. I’m going to be experimenting with different uses, let you know if I come up with something different and yummy!

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