Ever since my wedding day, I’ve been on an all pasta and chocolate diet (side note, this is not healthy). I’ve now realized that I had my fun and it’s time for me to get back into a healthier lifestyle.
I’ve been wanting to try zucchini noodles for a while, but the thought of getting my bulky spiralizer (that I’ve never even used) out of storage seemed so daunting. Then, I was sent a miracle product called the Chelsydale’s Dual Blade Julienne Vegetable Peeler and it has officially cured my pasta addiction. You see, this small, easy-to-use tool can peel your zucchini and turn it into noodles in less than a minute. In short, if you can peel a vegetable, you can make these noodles.
Check out my video to see how easy it is:
Isn’t that amazing? To make this recipe, I recommend you spend the $11.99 and get this peeler. It will make your life a whole lot easier.
Once I learned how to make the noodles, the possibilities became endless. I’ve been experimenting for a few days, and my favorite variation so far is this roasted tomato caprese with fresh basil and mozzarella. It’s light, filling and extremely healthy!
Zucchini Noodle Caprese “Pasta”
Ingredients
- 4 Zucchinis large
- 2 pints Cherry Tomatoes
- 1 clove Garlic minced
- 1 tsp Red Pepper Flakes
- 1 tsp Sugar
- Handful of Torn Basil
- Fresh Mozzarella
- Salt
- Olive Oil
Instructions
- Get your sauce going! Pre-heat the oven to 400 degrees. While the oven is warming up, place your tomatoes in a deep baking dish and drizzle with olive oil. Mix in your minced garlic and sugar. Place it in the oven for 30 minutes or until the tomatoes burst. Remove from oven, mix in torn basil and break up the tomatoes a little bit. Add salt to taste.
- While your sauce is in the oven, use the Chelsydale’s Dual Blade Julienne Vegetable Peeler and make your zucchini noodles. You can peel the skin off first if you’d like to, but it’s totally fine to eat.
- Add your zucchini noodles to a large pot of boiling water and par boil them for 2 minutes. Drain them and let dry.
- Heat up a a large skillet over medium high heat with a tablespoon or so of olive oil. Carefully add your zucchini noodles and roasted tomato sauce. Mix together using tongs (so you don’t break your noodles). Serve and top with fresh mozzarella slices.
How simple does that sounds? Have you guys ever made zucchini noodles before? What do you top them with? Comment below and let me know!
Love always,
Erica
Make this for me right meow!! Looks so deeeeelicious.
So excited to get my peeler in the mail!! Going to make this soon!!