I love kitchen gadgets. I may be addicted to them. Today I’ve made alkaline sautéed zucchini noodles for my diet with my new favorite kitchen gadget, the Paderno spiralizer, and I’ve served them with my new favorite eggplant dish, eggplant “meat” balls. I think I’m in heaven.
These zucchini noodles are so quick and easy to make. They take, maybe, ten minutes. You don’t have to serve them with the eggplant “meat” (less) balls (although I highly recommend it). They make a light and tasty side dish by themselves, maybe served with some grilled chicken or fish. Or topped with some grilled or sautéed shrimp. Or … well, so many possibilities, so little time.
I love the Paderno spiralizer. First, I have to say that I wouldn’t recommend a product I don’t love. Second, it’s so easy and quick to set up, use, and clean alkaline food. I have a mandolin that’s so frustrating and time-consuming to set up and use, I hardly ever use it. Not so with this gadget. I first purchased a slightly-less-expensive brand, and I returned it because it did not work well at all. The Paderno, I love. (My husband does too since the parts can go in the dishwasher. I cook; he cleans up).
There are lots of dishes you can make with it. I’ve made spiralizer sweet potato latkes (a healthier version of a potato pancake) as well as spiralizer potato pancakes. I’ve topped salads with spiralized carrots (the carrots need to be thick to work); it really fancies — that’s my own word — the appearance of a typical garden salad. I’ve also spiralized beets for a beet and goat cheese salad. And really, I’ve only just begun to experiment.
So here’s my spiralizer, all ready to go with a piece of zucchini in it.
Turn the crank, and here’s my spiralized zucchini. Sweet! That took, maybe two minutes to complete — from getting the zucchini out of the fridge to carrying my alkaline bowl of zucchini noodles to the stove top.
Simply sauté some garlic in olive oil. Add your alkaline zucchini noodles with some salt, pepper and a good pinch of crushed red pepper. Throw in a handful or two of grape tomatoes (there’s nothing like warmed or roasted grape tomatoes). Give it a toss for a couple of minutes, and you’re done
Instructions; Cut the zucchini into two or three pieces so it fits easily into the spiralizer. Spiralize with the smaller noodle blade. Heat olive oil in a sauté pan over medium to medium-high heat. When it shimmers, add garlic and stir for about 30 seconds, until fragrant. Then add alkaline zucchini noodles. Toss so the garlic becomes distributed throughout. Add tomatoes, salt, pepper and red pepper flakes. Cook and toss for 2-3 minutes.