You cannot begin to understand how excited I am to make this recipe today. Not just because I am in love with avocados. Also not because I didn't have to turn my oven on when it's 111 outside. Not even because this recipe is the perfect combination of creamy, savory, and filling, with a hint of zangy citrus. Nope. It is because I finally got my vegetable spiralizer that I've had on my wishlist for nearly two years now. It was also yesterday that I stepped into a Williams-Sonoma store for the first time. That place could easily rob me of my entire paycheck. It is every kitchen-lovers paradise!
So if you don't have one of these bad boys, you need to get one. They run you around $40-50. And if you're like me and don't want to turn on your stove/oven in the middle of summer, but still crave all things noodly, then the investment is totally worth it. Plus, think of how many carbs you'll be avoiding when you're using zucchini, carrots, and other vegetables to make your noodles instead of starchy pasta.
I haven't even begun experimenting with baked vegetable chips, but alas. That is a winter project when the oven isn't the enemy. (Or perhaps a "car project" seeings as it's about 200 degrees inside when you leave your metal box on wheels in the scorching Arizona sun.
On the bright side, that gives me an excuse to tromp around in a bikini while I do the photography for these recipes every week....and subsequently jump in the pool to cool off afterwards. Makes me want a popsicle just thinking about it. lol
Prep time: 5 minutes
Total time: 5-8 minutes
Difficulty level: easy
Serving Size: <1 c.
So grab a fork and enjoy these delightfully spaghetti-like, slurp-able zucchini noodles. I was a little surprised how long they ended up being considering the size of the squash. So I'm even more jazzed about it now. Hope you have as much fun with this recipe as I did!