Tag: zoodles

Apple Zoodle Dessert

I love my spiral slicer. So far, I’ve used it for making great side dishes or salads and a few main dishes. I was intrigued when I first came across this idea for a low-carb dessert that is made using a spiral slicer. What a brilliant idea – apple zoodle dessert! Great apple flavor and crunch, a hint of cinnamon, and topped with toasted coconut flakes.

Apple Zoodle Dessert

Choosing The Apple

I used a Gala apple for making this dessert, but you can substitute whatever you like. Of course, it being a dessert you’ll probably want to use a sweeter apple, such as golden delicious, pink lady, red delicious or Fuji.

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This apple zoodle dessert pairs perfectly with my Parmesan chicken zoodles.

Apple Zoodle Dessert
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4 from 1 vote

Apple Zoodle Dessert

I was intrigued when I first came across this idea for a low-carb dessert that is made using a spiral slicer. What a brilliant idea – apple zoodle dessert!
Course Dessert
Cuisine American
Keyword apples, dessert, spiral
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving
Calories 95kcal
Author Based on a recipe from Hash Tag Paleo

Equipment

Ingredients

Instructions

  • Core the apple then slice it into thin noodles using your spiral slicer.
  • Heat the oil in a medium skillet over medium-high heat.
  • Add onion slices and saute until they start to get tender.
  • Sprinkle with cinnamon and stir.
  • Remove apple to serving plate.
  • Add the coconut flakes to the skillet and cook until starting to brown, stirring constantly.
  • Sprinkle apple with the toasted coconut flakes and serve.

Nutrition

Calories: 95kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 195mg | Fiber: 4g | Sugar: 19g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

Brieftons 5-Blade Vegetable Spiralizer: Strongest-Heaviest Spiral Slicer, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free/Vegan Meals, With Extra Blade Caddy, 4 Recipe Ebooks
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Garlic Butter Zoodles with Brussels Sprouts

I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles. Or rather, zucchini noodles. You can use the slicer for other things too. But I pretty much use it mostly for zoodles. These garlic butter zoodles with Brussels Sprouts are fantastic!

Garlic Butter Zoodles with Brussels Sprouts

What? Good Brussels Sprouts?!

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get. And they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.

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You can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.

Or just add cooked crumbled bacon. Now we’re talking good!

Also try my sauteed shredded Brussels sprouts and my spiral radish salad.

Garlic Butter Zoodles with Brussels Sprouts
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4.50 from 2 votes

Garlic Butter Zoodles with Brussels Sprouts

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. 
Course Side
Cuisine American
Keyword Brussels sprouts, butter, creamy garlic, noodles, zucchini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 117kcal
Author Mike

Equipment

Ingredients

  • ½ pound Brussels sprouts tough parts of stems removed
  • 3 small zucchini cut into noodles using a spiral slicer
  • 3 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • kosher salt
  • ground black pepper
  • sesame seeds toasted (optional)
  • Parmesan cheese grated

Instructions

  • Bring a small pot of salted water to a boil.
  • Add the sprouts and boil for 4-5 minutes or until just starting to soften.
  • Drain and rinse under cool water.
  • Cut sprouts in half along the stem.
  • Meanwhile, melt 1 tablespoon of butter in a large skillet.
  • Add the zucchini noodles and cook for 2-3 minutes, stirring.
  • Let noodles rest for 3 minutes to release any liquid, then drain. Remove noodles to plate.
  • Add 1 tablespoon of butter to the skillet and melt.
  • Add the garlic and sprouts and saute for 5 minutes.
  • Add remaining butter and melt.
  • Add the zucchini noodles back to the pan, stir and warm through.
  • Season to taste with salt and pepper.
  • Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.

Nutrition

Calories: 117kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 1mg

Nutritional values are approximate.

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Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta. Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.

Parmesan Chicken Zoodles

Sun-Dried Tomatoes For The Win

Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up. They were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor. The oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).

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If you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.

Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!

Looking for the perfect spiral dessert? Try my apple zoodles!

Parmesan Chicken Zoodles
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4 from 1 vote

Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles.
Course Main
Cuisine American
Keyword chicken, noodles, Parmesan, zucchini
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 457kcal
Author Based on a recipe from Cafe Delites

Equipment

Ingredients

  • 1 tablespoon unsalted butter
  • 1 ½ pound chicken thighs boneless, skinless, cut into strips or chunks
  • 1 7.5 ounce sun-dried tomatoes julienned
  • 4 cloves garlic minced
  • 2 cups half-and-half
  • 1 cup Parmesan cheese freshly grated
  • Kosher salt to taste
  • pinch dried basil
  • pinch dried red pepper flake
  • 2 large zucchini or 3 medium, made into zoodles or just sliced thin/julienned

Instructions

  • Melt the butter in a large skillet over medium-high heat.
  • Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
  • Lower the heat to medium.
  • Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
  • Reduce heat to low and stir in the cream.
  • Add the cheese and stir until melted.
  • Season with salt and add dried basil and red pepper flake.
  • Add the zucchini, stir, and cook for about 5 minutes or until al dente.
  • Serve with additional Parmesan cheese sprinkled on top if desired.

Nutrition

Calories: 457kcal | Carbohydrates: 8g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 397mg | Potassium: 645mg | Fiber: 1g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 21mg | Calcium: 313mg | Iron: 1mg

Nutritional values are approximate.

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Easy Spiral Zucchini Salad

I recently picked up a spiral slicer. Spiralizer, as I call it. You can take pretty much any large vegetable and turn it into something fun to eat. My favorite veggies to spiralize so far are cucumbers and zucchinis. Heck, I didn’t really even like zucchinis until now. Easy spiral zucchini salad made a believer out of me!

Easy Spiral Zucchini Salad

My Slicer

The slicer I bought has 3 different blades, making spiral cuts from angel hair-sized to large ribbon cuts. It’s very easy to use, just cut the ends off the vegetable you’re going to use so it fits into the slicer, insert it into the device, and get to cranking. In just seconds you convert anything into spiral cuts.
You can easily convert whatever you are cutting into a single, very, very long strand. I don’t recommend this, although I’ve done it once or twice because it is rather fun. I made a 2 foot long cucumber angel hair the other day. It was cool!

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Instead, though, for bite-sized pieces, I first make a cut about 1/2″ – 1″ deep lengthwise into the vegetable. This will ensure that you get great almost-full-moon shaped cuts, perfect for salads like this easy spiral zucchini salad.

My Churchill Downs butterbean and radish salad is another great spiral salad. For another great side dish, try my garlic butter zoodles with Brussels sprouts.

Easy Spiral Zucchini Salad
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4 from 1 vote

Easy Spiral Zucchini Salad

 I didn’t really even like zucchinis until now. Easy spiral zucchini salad made a believer out of me!
Course Salad
Cuisine American
Keyword salad, spiral, zucchini
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 26kcal
Author Mike

Equipment

Ingredients

  • 2 medium zucchinis
  • 1 handful cherry tomatoes
  • 1 medium carrot sliced (large carrots can be cut into spirals, too!)
  • Your favorite salad dressing

Instructions

  • Cut the tips off both ends of the zucchini. Slice on the spiral slicer using the 1/8″ blade.
  • Toss zucchini with the tomatoes and carrot.
  • Serve with your favorite dressing.

Nutrition

Calories: 26kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2835IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Brieftons 5-Blade Vegetable Spiralizer: Strongest-Heaviest Spiral Slicer, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free/Vegan Meals, With Extra Blade Caddy, 4 Recipe Ebooks
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