I have really become a big fan of zucchini noodles. I bought myself a Spiralizer a half a year ago or so. I saw on Pinterest or some other food photo sites recipes that used zucchini instead of pasta noodles. I thought that would be a great way for me to take some carbohydrates out of my diet. A simple way to limit some calorie intake without much effort or change of my diet. As happens with a lot of us and it sure did with me, I used it a couple of times and the Spiralizer got put up on a shelf. I really liked the Spiralizer. I just got away from using it.
Fast forward a half year and it got pulled down off the shelf. Hence, it has found a way back into my recipes and I present this Mushroom Zucchini Noodles. Before I get into this simple recipe, this tool is so easy to use. (This is going to sound like a sponsored post, but it is not.) There are three attachments – think of them as blades. Simply cut off the ends of your vegetable and prop between the prongs and proper upper (I obviously do not know what you call the other side). Then, there is a handle that you crank. The whole process takes 30 seconds. Clean up is almost as quick.
I have tried zucchini, squash, daikon and carrots thus far. The zucchini has the best consistency in terms of firmness of these vegetables. Its green color is also the most appealing of these vegetables. The other nifty attribute to the zucchini is how quickly it cooks. When served as a noodle, it needs roughly two minutes of cooking time. This is long enough to heat the zucchini through; soften it up a little yet leave it firm enough to have some chew.
The zucchini noodle truly works just like spaghetti. So any sauce you like on your pasta will work with these noodles too. I have only tried a few sauces to date. Stay tuned for more recipes as I explore the different ways to adapt pasta recipes to various Spiralized vegetables.
In this post, I made a mushroom zucchini noodles. This whole recipe can be created in one pan and completed in less than 10 minutes. The sauce starts with a simple roux made from butter and flour. Then, either vegetable or chicken stock is added to create a gravy. Gravy is what the Italians call sauce. The sauce is finished out with the mushrooms. As the mushrooms cook and lose their water, the sauce absorbs their flavor. Once the mushrooms have reduce, drop the zucchini noodles right into the pan.
- 2 medium zucchinis
- 1 pint mushrooms, sliced
- 2 small onions diced
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 cup vegetable stock (might need a little more)
- With your Sprializer, prepare the zucchini.
- Add the oil to a skillet and cook the onions until soft - approximately 3 minutes.
- Add the mushrooms and cook until the water is cooked out - about 3 minutes.
- Add the flour and mix it into the vegetables until it is fully absorbed.
- Add the stock and cook until it begins to thicken up - approximately 2 - 3 minutes.
- Drop the zucchini noodles into the mushroom stock and cook for 2 minutes.
- Serve and enjoy!
The vegetables are sauteed first.
Flour added and mixed in to form the roux and then the stock added.
The final dish plated.