This is the one I’m using now and believe it’s the best one for the price. As in the third spiralizer I purchased was finally the right one for the job. This is a lesson I had to learn, and 3 was the charm. In addition and more importantly, the zucchini spirals will not sog and melt in your sauce, especially if you’re using them in wet or brothy dishes. First of all, it’ll be much easier to spiralize your zucchini when they’re unyielding, making your job quicker and painless.
For zoodles, you need extra firm and crunchy zucchini. If you’re making soup or stew, it’s okay to use fresh enough zucchini with a slight give when you press them. Super simple steps that will make all the difference.
So, how does a die-hard pasta lover like myself prepare zoodles in a manner that can fool her palate? Through trial and error, I’ve learned a couple of simple tricks that can make or break zoodles for me. Therefore, this dish all comes together harmoniously and without breaking or smashing the zoodles. The zucchini spirals are lightly sauteed in olive oil just like the rest of the ingredients. The reason being that in this recipe there is no sauce, so there is no risk to end up with soggy zoodles. Trust me on this one I’m really picky when it comes to anything related to Italian cuisine. I mean, I’m Italian for gut’s sake you can’t fool my palate that easily ? Having said that, they might not be the star of my culinary world, but in this Zoodles with Scampi & Spinach recipe they are a fantastic understudy. The fact that this dish is low-calorie on top of gluten-free and dairy-free doesn’t hurt at all!Ĭonfession: I love zoodles, but I would lie if I said they can replace spaghetti in any recipe. Of course, you can make it all year round, but these ingredients are so fresh and bursting with summer flavor that I find myself craving Zoodles with Scampi & Spinach always more during beach season. I have another fantastic summer recipe for you.