Spiralizing Vegetables and Fruits

zucchini noodles ribbon spiralizer

Have you spiralized vegetables or fruits before? If not, I recommend you do. It’s so much fun and spiralized items are featured in every “raw restaurant”.

Spiralizing a food is the method of spinning the veggie while slicing and/or julienning all at the same time. This makes long strands of noodle-like vegetables which can be eaten raw, used in a salad, used in stir-fries, cooked by themselves or can replace pasta. Depending on what blade you use you can make long spaghetti noodles or long thick spirals. Spiralizers are great for zucchini, cucumber, carrots, potatoes, sweet potatoes, apples, pears, jicama, onions and other fruits and vegetables too!

I’ve been to expensive restaurants where the meat entrée is served atop a bed of gorgeous vegetable noodles. I now do this at home for a fancy presentation.

Want your kids to eat more veggies? This is such a fun kitchen tool and a great way to get kids cooking and eating some extra veggies. You can get your children involved to make their own vegetable salad, stir-fry or “pasta” using a spiralizer.

A great beginner’s recipe to get started with Spiralizing, is to mix the zucchini or other spiralized vegetables in with regular pasta to help hide any vegetable taste.  Cook the pasta, drain the water, and then add one spiralized zucchini. The zucchini will blend right in, especially if you add some pesto or tomato sauce.

My favorite spiralizer tool comes with three blades and sets up in seconds, transforms ordinary raw vegetables and firm fruit into something special and the tool is easy to clean.

To buy my favorite spiralizer, The Paderno World just click on this link.

How To Make Sautéed Zucchini Noodles

  • 3 zucchinis, spiralized and patted with a paper towel to remove excess moisture
  • 2-3 cloves garlic (or less, if desired), minced
  • 1 tablespoons olive oil,
  • salt and pepper to taste
  • 2 Tbsp pesto (optional) but highly recommended since its so delicious!
  • ¼ cup parmesan, shredded

In a large non-stick sauté pan over medium high heat, add 1 tablespoon olive oil and garlic and zucchini and stir frequently until desired consistency is reached. Stir in pesto if you are using. Serve and sprinkle with parmesan. Serves 4 generously.

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