Zoodles of Fun

A helpful kitchen tool turns zucchini and other veggies into something fun to eat.

There is always an abundance of zucchini available during the summer months. Beginning in early June, these easy-to-grow, green beauties start showing up in everyone’s garden. However, many grocery stores and fresh markets offer them all year long.

For many, the go-to zucchini recipe is usually bread or cake. There’s certainly nothing wrong with that. Those are some of my favorite preparations, too. But there are other quick and easy ways to make zucchini the star of the plate and more tempting for your family to eat.

A spiralizer does just that! It turns vegetables, like zucchini, carrots and seedless cucumber, into long curly strands or spirals. Spiralizers come in all shapes and sizes. I have two vegetable cutters in my kitchen. The smaller one is cone-shaped on each end; the top end cuts thin, spaghetti-like strands and the bottom end cuts thicker ribbons.

I recently purchased a second spiralizer, and it is much larger. It has a sturdy platform with a handle attached that turns the zucchini, along with three sharp, interchangeable blades. The first blade cuts thin spirals, the second cuts thick spirals, and the third blade cuts flat ribbons, giving you an additional option. The handle on this model makes the process quicker and easier. You can find a variety of spiral cutters, but most are inexpensive and easy to use. Pick one that is sturdy and easy to clean.

Zucchini strands, or zoodles, can be used in many dishes to replace higher carb foods, like pasta or potatoes. Zoodles are fun to make and are something that may entice your kids to join you in the kitchen. When cooked, zoodles have a similar texture to pasta, but with less carbs and calories, compared to other vegetables, like squash.

I’ve created many recipes using my vegetable cutter. Spiral Zucchini and Pepper Sauté is a favorite summer recipe that nicely compliments grilled fish or chicken. This side dish is so colorful and packed with vitamins and protein. It comes together in less than 10 minutes, which makes it a quick, fresh pairing for any summer meal.

I have learned from my years of cooking, that using the right tools in the kitchen can make all the difference in the world. Many tools make cooking easy and fun, while some even make the food more appetizing.

Where can you find zucchini and other fresh vegetables to use in this and other recipes?
Alice’s Produce Garden, 6828A Beach Drive, SW, Ocean Isle Beach. Open Daily. Alice’s Produce Garden is known for boiled peanuts, peaches and fresh vegetables. She only accepts cash.
Heritage Fresh Market, 20 Sellers Road, Supply. Open daily 9 am to 5:30 pm. Heritage Fresh Market is known for strawberries and fresh produce from their farm.

Print Recipe

Grilled Salmon and Spiral Zucchini and Pepper Sauté

A helpful kitchen tool turns zucchini and other veggies into something fun to eat.

Course

Main Dish, Vegetable

Cuisine

Summer, Vegetarian

Keyword

vegetable, zucchini

Servings

people

Ingredients

For the Salmon

• 4 6 ounce salmon fillets
• 1 teaspoon garlic salt
• 1 teaspoon black pepper

For the vegetable sauté

• 1 tablespoon olive oil
• 1/2 yellow pepper seeds removed and sliced very thin
• 1/2 small yellow onion sliced thin
• 2 small zucchinis washed and stems and bottoms cut off
• 1 cup cherry tomatoes cut in half
• 1 teaspoon Italian seasoning
• 1 teaspoon balsamic vinegar
• salt and pepper to taste
• 4 tablespoons shredded Parmesan cheese

Course Main Dish, Vegetable Cuisine Summer, Vegetarian Keyword vegetable, zucchini Servings people Ingredients For the Salmon 4 6 ounce salmon fillets 1 teaspoon garlic salt 1 teaspoon black pepper For the vegetable sauté 1 tablespoon olive oil 1/2 yellow pepper seeds removed and sliced very thin 1/2 small yellow onion sliced thin 2 small zucchinis washed and stems and bottoms cut off 1 cup cherry tomatoes cut in half 1 teaspoon Italian seasoning 1 teaspoon balsamic vinegar salt and pepper to taste 4 tablespoons shredded Parmesan cheese

Instructions

1. Preheat grill to 350 degrees F.
2. Place salmon fillets skin side down on foil on the grill and sprinkle each with garlic salt and pepper.
3. Grill covered for 15 to 17 minutes until cooked through. Remove fish on the foil from the grill and allow the fish to rest for 5 minutes.
4. After the fish rests, carefully slide a spatula under the fish to separate it from the skin and the foil.
5. Add the olive oil to a large non-stick skillet over medium heat. Add the onions and yellow pepper and sauté for 3 minutes.
6. Cut the zucchini in spirals and add it directly to the pan. Add the remaining ingredients.
7. Toss and sauté the veggies for another 3 to 4 minutes. Salt and pepper the vegetables to taste. Squeeze a bit of lemon over the fish and vegetables before serving.
8. Serve the warm salmon fillets on top of the spiral zucchini sauté with a sprinkle of Parmesan cheese to finish the dish.