Last week my friend told me she got a spiralizer.

Huh?

I didn’t know what she was talking about.

Apparently there’s this cool kitchen thingy that slices up stuff like zucchini and potatoes into noodles.

It looks like this:

You can buy one HERE for about $35.

They are really easy to use and easier to clean than a juicer. There are even blogs wholly dedicated to spiralized food like THIS one.

Before eating the noodles I wasn’t completely convinced that I would spend the extra money on one but after tasting this dish – I definitely want a spiralizer. It totally tricked me into thinking I was eating a cozy noodle-y dinner as opposed to what it really was: a bunch of vegetables with some protein.

These BLT Zoodles really do taste like something you’d eat in a restaurant.

Recipe modified from HERE, found by Mal. 🙂

Makes 2 servings

Ingredients:

• 1 cup cherry tomatoes, halved
• olive oil
• salt and pepper
• 2 strips of bacon
• 1 tsp garlic, minced
• pinch red pepper flakes
• 1 small bag of spinach, chopped
• 1 large zucchini, (spiralized)

Directions:

Preheat oven to 400ºF degrees.

Pour tomatoes into a medium bowl. Toss in a bit of olive oil and season with salt and pepper. Bake for 25 minutes and set aside for later.

10 minutes into baking the tomatoes, put a large skillet over medium heat and add in bacon. Cook the bacon for 3 minutes and then flip over them over. Cook for another 3-5 minutes.  Set aside on a paper towel.

Pour out 2/3  of the bacon grease from the skillet. In the skillet, toss in garlic and cook for 1 minute. Add in red pepper flakes and spinach and cook until the spinach is a little wilted.

Add the rest to the skillet: zucchini noodles, bacon, and tomatoes. Stir for 2-3 minutes.

YUM!

To make the zoodles –

 

Run through the spiralizer.

 

And cut with kitchen scissors:

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!