Happy Monday everyone (if there is such a thing)! I had a great weekend with family and friends enjoying the last few weeks of summer. Grad school classes start next Wednesday for me…I can’t believe September is almost here!
I recently picked up the Veggetti (mentioned in my post here), so I wanted to try making squash and zucchini “noodles” and see how they came out. I decided to make a couple “pasta” salads to bring to the beach this weekend, so I grabbed a couple summer squash and a zucchini and tried the Veggetti. It was SO EASY; you literally just twist the veggies into it and they come out in long, spiralized noodle form. I literally turned around and my boyfriend had already turned an entire squash into noodles. Then you just chop them a bit so they aren’t so long, add your favorite ingredients, and a healthy salad is born. Doesn’t get much easier than that!
I decided to make two salads this weekend; one with pesto and feta and the other with Italian dressing and parmesan. Both were a huge hit with my parents and friends; everyone was surprised they were zucchini and squash noodles! I left the noodles raw in each recipe rather than saute them, since I was serving them cold. I think I will try sauteeing them in olive oil when I make a hot main dish with the “noodles”! For each recipe, add however much of each ingredient you like, mix together, and enjoy!
Zucchini and Summer Squash Noodle Pesto Salad
Ingredients: zucchini and summer squash “noodles”, pesto, Feta cheese, tomatoes, cucumbers, red peppers, salt and pepper
Zucchini and Summer Squash Noodle Italian Salad
Ingredients: zucchini and summer squash “noodles”, Italian dressing, parmesan cheese, cucumbers, red peppers, salt and pepper
Anyone have any other recipe tips for using the zucchini and squash noodles? I would love to hear any new ideas!