Let me start off with a definition of what I mean by spiralized. According to BBC Good Food, spiralizing is when a vegetable can be sliced or shredded into a ribbon. Basically, it’s pasta made of vegetables (needless to say, extremely healthy!) Previously, this was done with a julienne peeler, but now it can be done with what is called spiralizer. The tool used for spiralizing originated in Japan, and has now begun to appear in the United States. If you are interested in purchasing a spiralizer and want to know how to use it refer to BBC Good Food’s Cassie Best’s instructions!
If you are hesitant even after going through Cassie’s instructions, try out this beginner’s recipe!
This spiralized recipe is dairy-free and gluten-free, super healthy! This dish takes only ten minutes to prepare and five minutes to cook, totaling 15 minutes altogether. That’s it!
If you like pesto on your regular noodles then chances are you’ll love it on these spiralized zucchini noodles! With this recipe, there’s no need for an oven. Simply spiralize your zucchini, mix up your pesto, toss the pesto in with the noodles, and enjoy!
I love shrimp, so for me this is the perfect addition to an already healthy meal! This dish is low on carbohydrates, gluten-free, and it only takes about 20 minutes to make. What could be better? And if you don’t like spice then simply don’t add the red pepper flakes.
Casseroles are an easy go-to when you need something simple for dinner. Now you can make a healthy alternative with this spiralized zucchini version! The sauce used for the recipe calls for Italian sausage but you can use eggplant or mushrooms if you desire a vegetarian meal.