I gotta say, I'm loving my Spirelli. We have had zucchini more often, and less pasta noodles.
My latest kick is to make a stir-fry with whatever veggies I have on hand.
I saute the veggies (and chicken if we want meat) in a smidge of olive oil. After they are nice and soft, I add some "sauce"....this time I was lazy and used a Campbell's Skillet Sauce (toasted sesame). You could make your own sauce, or use one of those dry packets where you add water/oil. Whatever works best for you!
I stir the sauce and veggies until everything is coated and warm, and then throw in my zoodles and heat through. I use 1-3 zucchinis, depending on whether or not I want leftovers.
Note: the zoodles are very water-dense, so it's better to use a thicker sauce so the zoodles will thin it out a bit.
The result is a delicious, colorful, nutrient-dense meal that gets me a couple of servings of veggies. You can't beat that!
These zucchini nutritional facts are worth repeating:
A cup of chopped zucchini contains 22 milligrams of vitamin C, which is 24 percent of the recommended daily intake for men and 29 percent for women, and only 21 calories. Zucchini has been shown to help regulate blood sugar due to its high amounts of B-complex vitamins. Zucchini also contains zinc, magnesium and omega-3 fatty acids which are also important for blood sugar regulation.
I did try a carrot in the Spirelli and it didn't work very well. I'll give it another shot and report back. I'm also going to try a sweet potato.
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