When summer arrives, bringing with it an over-abundance of zucchini, it’s time to break out the spiralizer or slicer to make homemade zoodles. Topped with a simple Asian dressing, this no-cook vegetable side dish will easily become a favorite recipe you’ll turn to over and over again all summer long.
Say hello to Mr. Mircoplane Spiral Cutter, otherwise known as Microplane Spiralizer; my newest kitchen gadget. Notice I referred to it as a Mr. and not a Mrs. or Ms.; there is a very good reason for this. It’s because this gentleman is not very competent when doing the one task he was made for, and he will most likely be screamed at to get out of the kitchen because there is no room for him in the future. I encountered this lousy little guy in a store, sitting lonely on an end cap waiting for an unsuspecting future owner to wander by, and thought I’d give him a try because I just wasn’t ready to invest in a big clunky zoodle-making machine. I have a tiny kitchen. A very tiny kitchen. And then there’s B.O.B. Bob who is getting tired of my kitchen gadgets sneakily finding their way to the garage to hide out while not in use. Mr. Microplane Spiral Cutter won’t even make it to the garage. I have a feeling that he is going to make a trip to the land of Goodwill, where some other unknowing individual will decide whether or not he is worth the trouble of living with. Say goodbye to Mr. Mircoplane Spiral Cutter.
One night this week, while on vacation, I had the pleasure of watching a real zoodle-making machine, or Spiral Slicer Tri-Blad Vegetable Spiralizer at work. Yes, it certainly knew how to do its job the right way, meaning that clearly this machine should be named Mrs. Spiralizer. But who am I to name another individual’s zoodle maker? That would just be inappropriate, right? Long story short, if you are the type of person who is really searching for a zoodle-making machine, you should probably go ahead and fork out the money for one that works decently. You can douse your homemade zoodles liberally in Garden Tomato Sauce with Italian Sausage and Prosciutto, make a zoodle version of Sweet Onion Mac and Cheese, or even make a “Meatless Monday” version of Zucchini Noodles with Creamy Roasted Red Pepper Cream Sauce, which was recently featured on The Mountain Kitchen. I’m not sure if I’m at that point yet, after all, it will most likely result in a very strongly worded conversation with Mr. B.O.B. Bob, including many heavy sighs and dirty looks on his part. I think perhaps it’s too soon for me to put my faith and trust in another zoodle-making machine. Maybe next year.
Ingredients:
- 1 Medium Zucchini
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Low-Sodium Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Pinch of Sea Salt
- 1 Pinch of Crushed Red Pepper Flakes
- 1/2 Teaspoon Black Sesame Seeds
- 1/2 Teaspoon White Sesame Seeds
Directions:
- Use a zoodle slicer or spiralizer to make zoodles out of your zucchini.
- Place the zoodles in a medium bowl; set aside.
- In a small bowl, whisk together all of the remaining ingredients.
- Pour the sauce over the zoodles, and use a fork to toss until evenly coated.
- Serve immediately.
Suggestions:
- Fair warning, if you leave the noodles sit they will become watery. Make this dish right before serving.
- If you want to make these ahead of time, there is a simple way to get rid of most of the excess water. Spread the zoodles out in a single layer on top of a double layer of paper towels, sprinkle with a little bit of salt, and then place another double layer of paper towels on top of the zoodles. Allow the zoodles to sit for 30 minutes, before ringing any excess moisture out of them with the paper towels.
Improvements:
- Add fresh herbs.
- Use a zoodle slicer or spiralizer to shred carrots to add to this dish.
Ingredients:
- 1 Medium Zucchini
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Low-Sodium Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Pinch of Sea Salt
- 1 Pinch of Crushed Red Pepper Flakes
- 1/2 Teaspoon Black Sesame Seeds
- 1/2 Teaspoon White Sesame Seeds
Directions:
- Use a zoodle slicer or spiralizer to make zoodles out of your zucchini.
- Place the zoodles in a medium bowl; set aside.
- In a small bowl, whisk together all of the remaining ingredients.
- Pour the sauce over the zoodles, and use a fork to toss until evenly coated.
- Serve immediately.
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