These low carb spaghetti are an awesome alternative to wheat pasta or rice noodles. Zoodles can be used practically in any recipe – with marinara sauce or with garlicky shrimp. My first take on zoodles was with salmon fillet.
We all treat ourselves with “toys” time on time. For some it’s an electronic device, for others it’s new clothes, makeup or sports gear, but for me – it’s all kind of kitchen stuff.
As it appears, spiralizer is probably my favorite toy in the kitchen. I’ve been dreaming about once since a while and even had an unsuccessful attempt of purchasing one from a Chinese website. It turned out to be a useless pile of cheap plastic and thin blades that were destroying the veg instead of cutting them.
Recently I saw one in special in one online store. The reviews were good and I decided to give it a try. Oh my god, I was jumping like a kid when it started spiralizing carrots and beets like a charm!
Let’s face it: it’s kind of IN to eat gluten-free nowadays. Yes, some people are gluten intolerant, but many take it as a healthy eating trend. And so vegetable noodles are becoming more and more popular: sweet potato, carrot, beets and, of course, zucchini – the zoodles.
I was surprised to discover that eating zoodles doesn’t feel like eating a bowl of same boring veg. It actually somewhat tastes like pasta. Or is it my brain cheated by the looks? But what fascinated me the most was the reaction of my husband. He normally takes my healthy cooking as some craziness. And honestly, I can’t really argue with him – I do tempt to go overboard with healthy eating. So when I served him a plate of zoodles, I expected some sarcastic remarks. To my surprise he actually liked it, like – sincerely liked it. I suppose it should be also a great way to make kids eat a whole generous portion of veg.
So get yourself a spiralizer, or at least shred zucchini with mandoline and give a try to a nice plate of zoodles!
- 400 g salmon fillet
- 3 zucchinis
- 1 Tbsp olive oil plus more for drizzling fish
- 3 garlic cloves
- Small bunch of fresh coriander
- ½ lemon, zest and juice
- Hot sauce to taste
- Salt, pepper
- Preheat the oven to 200 C. Place fish fillet in a baking dish, season with salt and pepper, drizzle with olive oil. Bake for 10-15 minutes depending on the fillet thickness, until the flesh is pale rose.
- Spiralize zucchini. Thinly slice garlic. Chop coriander leaves and stalks.
- Heat the oil in a large deep pan, saute garlic for about 1 min until turning golden. Add zucchini, season with salt and pepper, cook on medium-high heat for 5 minutes, stirring occasionally.
- Add lemon juice and zest, some hot sauce, stir well. Simmer until the sauce has significantly reduced, add coriander, take the pan off the heat, stir everything well.
- Roughly flake salmon fillet (best with your hands). Place zoodles in plates, top with pieces of salmon, garnish with a wedge or slice of lemon.