We’ve been trying to eat healthier and incorporating more healthy recipes in to our regular rotation and we’ve been eyeing a vegetable spiral slicer and recently a friend of mine sent me this Kaycen Slicer as a gift. It was perfect and I didn’t waste any time using it.
I found this recipe on Paleo Cupboard and was a little hesitant because it sounded…well, weird. But I promise you. It is delicious. Their recipe makes 4 servings. We’re 2 people. We had no leftovers. Because it was too delicious to leave anything behind (& not because it didn’t make 4 servings!). I made some modifications to the recipe based on our lifestyle (because we’re not Paleo) but other than that this recipe is delicious exactly the way it is from the Paleo Cupboard.
– 5 large zucchinis, washed (we actually only used 3 because it made a lot, so 5 probably would have given us 4 full servings and some leftovers)
– 1 Tbsp. l
ard, bacon fat or tallow (we aren’t Paleo so we used butter)
– 1 large (or 2 small) avocados, pit removed
– 15 fresh basil leaves
– 1 tsp. sea salt + a few dashes to salt the zucchini
– 1/2 tsp. ground pepper
– 3 cloves garlic, crushed
– 2 Tbsp. extra virgin olive oil
– 1/2 lemon, squeezed
(I used salt and pepper to taste
1. Julienne your zucchini and place in a strainer. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. After salting the zucchini, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.
(MY NOTE: I let this sit for like 40 minutes while the chicken we made to go with it cooked and I squeezed out so.much.water with several paper towels. Zucchini is apparently very watery so give yourself plenty of time for it to sit and drain and then some extra time to squeeze out the excess water).
2. Place all of the sauce ingredients in a food processer and blend until smooth. (If making this dish raw, stop here and just mix the sauce in with the noodles and serve)
3. Add the
bacon fat/tallow butter to a saute pan over medium high heat and allow to melt. Add the zucchini and cook for about 2 minutes. Add the sauce and toss with kitchen tongs to ensure all of the zucchini noodles are coated in sauce. Cook for another 2-4 minutes or until heated through (Or heat the sauce separately and serve on top of the noodles). Serve right away.
Obviously, this is not the prettiest picture. I’ve never claimed to be a super food-tographer, but don’t let the look keep you from enjoying this delicious dish. It’s really worth trying it out for yourself.
(as an aside: this recipe, excluding my italicized modifications, was taken directly from Paleo Cupboard and all credit goes to them for this dish. The pictures in this post are strictly mine because theirs are much better and actually make it look much more appetizing than my mediocre photography skills).