“Zoodles” with hatch chile crusted shrimp

Thank you to all who participated in our Whole Foods giveaway, the winner has been emailed! On to todays post, zoodles!

Did you celebrate National Zucchini Day a couple of weeks ago? Yeah, me neither. I thought I was up to date on current nutrition trends, but I guess I missed this one. Who knew there was a day to honor the squash that is rich in folate, potassium and vitamin A. I started to see my instagram feed fill with images of oversized zucchini, stuffed zucchini boats, zucchini bread and even zucchini noodles. I was quickly inspired to pull out my shiny new spiralizer!

I have wanted a spiralizer for a while, and my wish was fulfilled when my husband got me this one for Mothers Day. Spiralizers come in all different varieties and price points, but the concept is the same. This gadget allows you to make tasty “noodles” out of various vegetables, such as zucchini, butternut squash and sweet potatoes. There are different attachments that create different size “noodles. The possibilities are endless, and just a quick Pinterest search of “spiralizer recipes” will have you drooling!

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As much as I had wanted a spiralizer ,I kept putting off using it. I was discouraged by the time it would take to put together, spiralize, and then clean. After all, boiling water and throwing a box of pasta in was much easier, and quicker!

With my mother in law in town as an extra set of hands with my daughter, I tackled the spiralizer. I was pleasantly surprised when within 15 minutes, I had assembled the spiralizer, spiraled three large zucchini and disassembled/cleaned up the mess!

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Once I had my noodles, I chopped up a few cloves of garlic and combined it with two tablespoons of olive oil in a large sauté pan.  I addles the noodles and sautéed for ~5 minutes, until they were slightly softened.

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We served ours with roasted hatch chili encrusted shrimp from HEB (if you’re in Houston, check out their Hatch Chile Festival going on now, so many yummy products!). We also added some organic grape tomatoes and freshly shredded parmesan cheese. It was perfection! You could easily substitute grilled shrimp, sautéed shrimp, chicken sausage, or any other type of meat/protein you wanted!

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I already have two zoodle recipes on the meal plan for this week!

Here are a few other spiralizer recipes I am looking forward to trying in the future.

Sweet Potato Pad Thai via Lemons and Basil 

Greek Cucumber Noodles via Two Peas and Their Pod

Sweet Potato Curly Fries with Chipotle Lime Aioli via Salt and Wit

 

"Zoodles" with hatch chile crusted shrimp
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 3 large zucchini
  • 1 dozen hatch chile crusted shrimp (or any other shrimp/protein)
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 cup grape tomatoes
  • Topping: freshly grated parmesean cheese
Instructions
  1. Spiralize three zucchini. Mince garlic and add to saute pan with 2 tbsp olive oil. Add zoodles to pan with garlic and olive oil and saute for ~5 minutes, or until soft. Prepare shrimp according to package directions. Top zoodles with shrimp, tomatoes and cheese.

 

Zoodles with chile shrimp collage

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  1. […] have talked about our love for zoodles here and here, and the possibilities are endless with the type of vegetable you can use with this […]

  2. […] have talked about our love for zoodles here and here, and the possibilities are endless with the type of vegetable you can use with this […]

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