Initially I was hesitant to try zoodles because I didn’t have a spiralizer and wasn’t sure if I needed/wanted one more kitchen utensil. But then my dear friend Doris taught me a little trick- use a box grater. With that I made my first attempt at zoodles. Simple sautéed in the frying pan and topped with marinara. They were delicious; I was hooked.
Now I am trying other recipes with these lovely zoodles. The most recent was this dish, made with leftover ricotta and mushrooms. It was a clean out the fridge sort of recipe that had such good results that it will become a buy ingredients just for it recipe. This may be a meatless dish, but it was hearty in its own right.
Don’t wait to buy a spiralizer. Get that box grater and make some zoodles today. I think you’re going to like them. Checkout kitchen ultimate website to get all cooking utensils and products at discount.
- 2 zucchini, ends trimmed
- Olive oil
- 1/2 cup sliced mushrooms
- 1 clove garlic
- 1/3 cup ricotta
- Splash white wine
- Parmesan cheese
- Salt and pepper
- Using a box grater, run the zucchini lengthwise along the coarse holes to create long strands.*
- Place a small amount of olive oil in a large nonstick frying pan over medium heat.
- When pan is heated, add zucchini and saute for 2 minutes, or until tender.
- Transfer zucchini to a bowl.
- Add a pinch more oil and mushrooms. Saute for 5 minutes.
- Add garlic, cooking for another minute.
- Return zoodles to pan; add ricotta.
- While stirring zoodle/ricotta mixture, add a splash of wine to help thin and distribute the sauce.
- When well blended and heated, divide between two plates.
- Top with parmesan cheese and salt and pepper, if desired.
- If you own a spiralizer, use that instead.
