A friend had posted on Facebook last week that she purchased a spiral cutter for veggies, to make noodles and such. I have been wanting one for quite some time - well over a year now...so I jumped at the opportunity to get this Paderno spiral slicer on Amazon. It arrived today and while I had already decided to make my stuffed peppers, how could I not use my brand new kitchen tool? Just happens I picked up three organic zucchini this morning.
I want to say that while I will totally make raw zucchini noodles (recipes forthcoming), I decided to steam them tonight. I liked the consistency, but I did really need to drain them. Zucchini retain a lot of water!
1 large zucchini
pinch Himalayan sea salt
1/3 cup chopped red bell pepper
1T coconut oil
1 cup unsweetened coconut milk
1 tsp taco or Mexican seasoning
1/2 tsp garlic powder
I used my spiral cutter to make the zucchini noodles. I did cut the zucchini in half crosswise to make sure it would stay securely on the cutter (pic 1). It worked perfectly (pic 2). Toss zucchini noodles with a pinch of sea salt and steam for about 12 minutes. Remove from steamer and drain well to remove excess water (pic 7).
In blender, add avocados, coconut milk, juice from 1/2 lemon and seasonings. Blend until desired consistency, adding more coconut milk if you'd like (pic 4). *Note - I only used half of this sauce for the noodles. Set the sauce aside and heat a small pan on medium heat. Add the coconut oil and red peppers. Sauté for 3-5 minutes (pic 6). Toss drained noodles, red pepper & sauce together - serve warm.
These noodles can be served with my Shredded Chicken Stuffed Peppers or any other protein dish. Enjoy!!
|1. Half of a raw zucchini, ready for spiral cutting|
|2. Raw zucchini noodles, before steaming|
|3. Avocado Cream Sauce ingredients|
|4. Blended sauce|
|6. Red peppers, sautéed in coconut oil|
|7. zucchini noodles, steamed & drained|
|8. Serve with Shredded Chicken Stuffed Peppers|