The hubby is out of town on a business trip this week, so I've decided to experiment in the kitchen. Specifically I'm trying some pasta substitutes. If they turn out well, then I will add them into the dinner rotation. Tonight, I got to play with a new toy I received for my birthday earlier this month -- the spiral slicer. The experiment: zucchini "noodles".
Here is my amazing spiral slicer:
I like to leave the skin on my vegetables for the extra fiber, so I cut off the top and bottom of the zucchini and started spiralizing (pretty sure I just made up my own word). This tool is really neat. You spin the zucchini in it like you are sharpening a pencil. This is what it looked like when I was finished:
Once the zucchini was cut, it was ready to cook.
I sprayed a large pan with coconut oil cooking spray. It's important to use a large pan when you saute. If you over-crowd the pan, everything will turn out soggy.
Once I got some color on the noodles, I added just enough water to cover the bottom of the pan and continued to cook on medium-high until the water boiled off. This step introduces steam to the noodles and ensures they are cooked though. My finished noodles looked like this:
At this point the noodles are complete and you can serve them as is, or you can incorporate them into a dish. I decided to make a skinny chicken Parmesan dish, so, at his point, I added about 1/4 cup of tomato sauce to the noodles and cooked until the sauce was warm through. The amount of sauce you add is completely personal preference. I do not like a lot of sauce in my dishes, so the 1/4 cup was plenty.
I put the noodles on a plate and stacked a ground chicken burger on top and melted a slice of Swiss cheese over the dish.
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