Last week my friend told me she got a spiralizer.
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
- 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)
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.
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!