By Suzanne Doad, MS, RD, LDN
Zucchini and squash are in season! My parents’ garden has been particularly prolific this summer, so I thought I would share a few recipes as ideas for what to do with all this seasonal produce. First up, “zoodles” or “courgetti” as they are called across the pond. This is a great low carbohydrate option for those who are watching their carb intake. Top them with your favorite sauce and some protein to make the meal complete! I really like feta or fresh mozzarella here.
My mom bought me this spiralizer as a birthday present a couple of years back (I believe from Aldi’s) and I have gotten a TON of use out of it since. I’m not sure if they still sell them there, but I have seen many similar appliances at other retailers, such as Walmart, Target, and Bed Bath and Beyond.
Without further ado, here is the recipe!
Ingredients (2-3 Servings)
3 medium to large zucchini, spiralized
2-3 tbsp olive oil
2 medium cloves of garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
Handful of fresh basil leaves
1 cup of your favorite marinara sauce
How to Make it:
Remove the stems of the zucchini and spiralize them. There will likely be a bit left over that doesn’t go through the spiral. I usually chop these up finely so they cook at the same rate as the zoodles. If you have extra time you can salt the zucchini here and place it in a colander to drain off some of the extra water prior to cooking (allow about 30 minutes if you plan to do this).
Heat the olive oil over medium heat in a flat-bottomed pan. Once hot, add the oregano and black pepper and heat for 1 minute; add the minced garlic and saute another minute.
Add the zoodles and stir them to coat in oil. Add more oil if needed. Saute for 10-12 minutes, stirring occasionally. Add the salt if you did not do so earlier.
Add your marinara sauce and cook for an additional 4-5 minutes, then remove from the heat.
Top with your protein of choice and enjoy!