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has never been my favorite vegetable. It’s kind of bland, it’s usually
pretty watery when dining out, it’s just kind of blah. I refer to
zucchini and other summer squashes as “bottom feeder” vegetables
because they always just seem to be void of their own personality and
boring. With summer here, soon the bumper crop of zucchinis will be
upon us and it’s good to have a tasty meal that puts them to good use.
The other benefit of this recipe is it is so simple to make and barely
heats up your kitchen.
The only kind of gadgets I really go for are kitchen gadgets and a nice
spiralizer had been on my list for a while. For this year’s Mother’s
Day, I finally got one, a really elegant model that fits onto my
KitchenAid mixer and comes with five different blades for use in
everything from creating spaghetti “noodles” to peeling. Let’s be
honest, though: I mainly wanted the noodles. This especially kicked in
after a recent dinner party where I lost my mind over my friend Meg’s
zucchini noodle dish and she taught me that the secret to her soft
spirals was salting them and then squeezing the water out. I couldn’t
wait to try on my own and not long after that, my spiralizer arrived.
For this recipe, I used Meg’s trick and I think that it adds that extra
something special that transforms zucchini into a rather lackluster
vegetable into a squash with some real pizzazz. You can make it with
any spiralizer and also any sauce: I think it’d be great with a vegan
pesto, too, and that wouldn’t require heating up the kitchen at all.
2 large zucchinis
1 teaspoon salt
¼ cup low-sodium vegetable stock or 1 tablespoon olive oil
½ yellow onion, diced
2 – 3 cloves garlic, minced
1 cup vegan marinara
½ cup low-sodium vegetable stock
½ cup frozen peas, defrosted
1 cup baby spinach
Salt, pepper and red pepper flakes
your zucchinis and place them in a colander. Sprinkle with salt and
place the colander over a bowl the water can drain into. Gently massage
the salt into the zucchinis and allow to sit for thirty minutes. After
thirty minutes, gather the zucchini spirals in a clean kitchen towel
and gently squeeze over the bowl or the sink to release more the water.
Don’t squeeze too hard or your pretty spirals won’t survive!
Meanwhile, you can start your sauce. Heat the vegetable stock or olive
oil over medium heat in a medium sauté pan. After a minute, add your
onion and sauté for five minutes; then add your garlic and cook three
more minutes. Add the marinara, vegetable stock and peas, cooking until
the peas are heated through. Add the baby spinach and other seasonings.
Turn off the heat, add your zucchini spirals and serve. This is great
with lots of pepper and garnished with fresh basil.
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