Have you joined the spiraling craze? Some may scoff at this new fad, but I say if it gets us eating more fresh vegetables, why not spiralize it? Zucchini noodles, aka zoodles, have really risen to popularity. I won’t lie. I’m not a huge fan of zucchini, especially cooked zucchini. They tend to get mushy. But, when spiralized and eaten raw or slightly warm? Then you have magic!
Low carb magic! As well as an enticing dish that is paleo-friendly, gluten-free, vegan and even perfect for those on a raw foods diet.
Everywhere we turn, we see everyone casting off their gluten addiction and enjoying spiralized vegetables. My family saw this tool being demo’d while we were in Ojai last fall. The kids went ga-ga when they were served zoodles with a simple vinaigrette. I couldn’t get my kids to eat zucchini until then! My husband quickly instructed me, “Get this tool quick!”
The store sold out of this simple spiralizer, so I ordered mine on Amazon. There are fancier spiralizers out there, but I’m perfectly happy with this compact tool that offers two spiralizing sizes. It is also super easy to use and very kid-friendly!
All I had to do now was to patiently wait for summer and zucchini season to begin!
I had some leftover zucchini, cherry tomatoes and red onions that Melissa’s Produce sent me for my cooking camp for kids. And I quickly made this wonderful summer salad made with zucchini noodles. I love how sweet and caramelized the roasted cherry tomatoes and onions turned out. Topped with fresh basil, parmesan cheese and balsamic vinegar and you have a simple salad that is a vibrant piece of art.
In another piece of news, I am looking forward to escaping to Orlando this weekend for the Food and Wine Conference. I will be speaking with Krayl Funch/AnAppealingPlan.com and Stephanie Manley/CopyKat.com about the joys of self-publishing. I’m looking forward to connecting with some east coast bloggers that I have not had the opportunity to meet in real life.
Will you be attending the Food and Wine conference? Hope to see you there!
And for a great comparison on different spiralizers, check out this post by Kalyn Denny: Three Ways to Make Noodles from Zucchini and Other Vegetables.
- 2 TBS extra virgin olive oil
- 1 TBS plus 1 tsp balsamic vinegar
- 1/2 tsp kosher salt
- 10 oz cherry tomatoes
- 1/4 red onion, sliced
- 1 large zucchini, about 8 oz
- 1/8 tsp ground black pepper
- 1/2 cup fresh basil, julienned
- 2 TBS freshly grated Parmesan cheese (optional)
- Preheat oven to 400ºF.
- In a bowl, whisk together 1 TBS olive oil, 1 TBS balsamic vinegar and 1/4 tsp salt until emulsified.
- Toss in tomatoes and onions until vegetables are coated.
- Transfer tomatoes and onions to a baking sheet and roast until they start to soften, about 10-15 minutes.
- While tomatoes are roasting, use a spiralizer to cut zucchini into long noodles.
- In your serving bowl, whisk together 1 TBS olive oil, 1 TBS balsamic vinegar, 1/4 tsp salt and 1/8 pepper until emulsified.
- Toss in the spiralized zucchini, roasted tomatoes and juices with the vinaigrette.
- Mix in fresh basil and parmesan cheese.
- Adjust seasoning to taste and serve.
Serving Suggestions: For added protein, mix in some shrimp, salmon, chicken or even steak.
Cooking Tips: An herb infused olive oil paired with a fruit balsamic vinegar will only enhance the flavors of this dish.
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Serving Size:1 bowl
Amount Per Serving: Calories: 100 Total Fat: 7.8g Saturated Fat: 1.6g Cholesterol: 3mg Sodium: 325mg Carbohydrates: 6.3g Fiber: 2g Sugar: 3.6g Protein: 2.8g