Zucchini and Yellow Squash Noodles

ThinLizzie0802

Last night I made zucchini and yellow squash noodles with sautéed chicken and tomatoes topped with a little parmesan cheese.
I used a Brieftons Spiral Slicer: Stainless Steel Vegetable Spiralizer which basically makes two different sizes of julienne. I got it off Amazon for $20. I took four chicken breasts and chopped them into cubes. I used a seasoned salt blend I make and some McCormick Just a Pinch Salt Free Fiesta Citrus. I heated up some olive oil in a skillet over medium and started to sautee the chicken. I used four small zucchini and four small yellow squash. After slicing them I pushed some of the water out of the noodles with paper towels and a strainer. I then tossed them in olive oil and seasoned salt. I put them in a skillet heated over medium. After the chicken cooked until near done (about 12 minutes) I put in the tomatoes I diced, added a little more seasoning, and continued to stir it over the heat for another 6 minutes. I cooked the noodles for 8 minutes. Then I just put it all in a bowl and topped with a little Meijer Grated Parmesan cheese! This served three people with some of the chicken/tomato mix left over. I was cooking at my personal trainer's house so I did not take the time to measure and add the recipe to get nutrition. It was delicious, and I have a feeling pretty low calorie.

ThinLizzie0802

Bump

chmtastic

sounds delicious!! cool contraption! :bigsmile:

TX_Rhon

I bought one and do love it. Have used it on zucchini and carrots to make stir fry-ish dishes.

flyygirl802

I have a spirooli and love it. I make sautéed zucchini noodles all the time. A bit of olive oil, minced garlic, fresh pepper and salt, some diced tomatoes and top it with some shaved parmesan. Super delish and low cal.

ThinLizzie0802

Ah I'm glad you said that because I forgot to add that I added garlic to the hot pan for one minute before putting the noodles in!

Hearts_2015

Last night I made zucchini and yellow squash noodles with sautéed chicken and tomatoes topped with a little parmesan cheese.
I used a Brieftons Spiral Slicer: Stainless Steel Vegetable Spiralizer which basically makes two different sizes of julienne. I got it off Amazon for $20. I took four chicken breasts and chopped them into cubes. I used a seasoned salt blend I make and some McCormick Just a Pinch Salt Free Fiesta Citrus. I heated up some olive oil in a skillet over medium and started to sautee the chicken. I used four small zucchini and four small yellow squash. After slicing them I pushed some of the water out of the noodles with paper towels and a strainer. I then tossed them in olive oil and seasoned salt. I put them in a skillet heated over medium. After the chicken cooked until near done (about 12 minutes) I put in the tomatoes I diced, added a little more seasoning, and continued to stir it over the heat for another 6 minutes. I cooked the noodles for 8 minutes. Then I just put it all in a bowl and topped with a little Meijer Grated Parmesan cheese! This served three people with some of the chicken/tomato mix left over. I was cooking at my personal trainer's house so I did not take the time to measure and add the recipe to get nutrition. It was delicious, and I have a feeling pretty low calorie.

Awesome!! Sounds delicious and I so appreciate the brand name and photo of the one you use also being shared. I've wanted one for so long but so many brands and so many varied prices. Can't wait to pick one up and try out your recipe.

Glad you took time to share and the photos are great!:drinker:

PinkyPan1

I just bought this yesterday and have not tried it yet! Thank you for your post. I will be trying this and I am so excited. You recipe sounds amazing.

MamaFunky

I have got to get one of those!! We love to make zucchini and squash noodles, but I usually just cut them really thin with a knife. My kids would love this! Thank you for posting!

cathipa

I just got one the other week (gift from my kids ) and it is awesome!! I had been just using a vegetable peeler, but would always end up with waste. The only thing I don't like is the little bit of the end that is left. It is totally worth it!! I going to make "pasta" salad and uses these "noodles"

ThinLizzie0802

It was very easy to use and inexpensive. There are identical ones on Amazon for $14.95 by a different brand as well. It does leave a pencil shaped core at the end of your veggie. It can accept very large veggies. It has a circular holder with a pin you can use but because my zucchini and squash were so thin I ended up just holding it with my hands. I will be doing a carrot and raisin salad with it and making shoe string breakfast potatoes! Also, it shoots the seed goop out the other end while you do it so it doesn't end up in your noodles but pay attention or it will end up on your floor!

p_berley

Sounds so good!! Im going to buy that device!

juliemouse83

I'll be having one of these! :flowerforyou: Thanks for the share!

trisH_7183

I bought a $10 peeler at BB&B & used a coupon. It's a 2 piece,but only used the one. Works great. they also have the spiral cutter mentioned for $15.

husseycd

Been looking for a spiral cutter, so thanks for the info! I love eating spaghetti squash in lieu of normal pasta, but they aren't always in season. I think zucchini/squash noodles sound yummy. Carrot ones too! Maybe in a honey & mustard German inspired dressing with sliced sausage....

brando79az

I had no idea such magic existed. I didn't buy this particuar brand but after reading this thread I went right to Amazon and purchased one of these awesome contraptions. This is why I go to these forums.

Thanks for the posting!

flyygirl802

the other thing about my spirooli that I love is from the time I start making the noodles to dinner on my plate...7 min or less. You can't beat that.

Nice2BFitAgain

I do this with my mandolin - love to julienne the zucchini and use it with spaghetti sauce.
Your dinner looks fantastic! Yum

ETA - I usually put my cooked zucchini on paper towels after cooked to get more moisture out - I steam it most of the time so this takes away the additional water. otherwise you will have a puddle on your plate

cathipa

Maybe in a honey & mustard German inspired dressing with sliced sausage....

YUM!!

jshashaty

OMG...Looks delish. Gotta try it.

goalss4nika

Yummy!!! I will be making this soon. Thanks

lwynd002

Yum! I think I will have to invest in one of those spirooli's! I usually just chop my squash, so it doesn't look as nice as yours! Thanks

ThinLizzie0802

I do this with my mandolin - love to julienne the zucchini and use it with spaghetti sauce.
Your dinner looks fantastic! Yum

ETA - I usually put my cooked zucchini on paper towels after cooked to get more moisture out - I steam it most of the time so this takes away the additional water. otherwise you will have a puddle on your plate

Truth! I also forgot to add that after sautéing it I put it in a strainer in the sink to get out more moisture. I did include, though, that I pressed it with paper towels inititally.

brando79az

Feedback:

I made "spaghetti" noodles using yellow squash, a cucumber, a carrot and a red bell (sliced into strips with my mandolin.)

This was my first attempt at the veggie noodles. it worked out good. I used that combination because they were already in my fridge and I needed to get rid of them .

The prep time was a little long for my taste (maybe because it was my first time using the slicer.) I quickly learned the harder the vegetable the better (carrot worked best) because the softer yellow squash and cucumber created a "mush (soft pulp and seeds)" which would clog the tool often. The harder carrot produced the longest (unbroken) strands.

I peeled some of the skin on the squash first. I will not do this next time because I think keeping the peel on would have helped with the strands (plus there will be less waste.)

I, then, steamed the veggies. I started with the carrots, bell pepper and the squash because I figured they would need a little more steaming time. I then added the cucumber when I guestimated they initial veggies were cooked enough.

I was a little annoyed at the wasted ends (about an inch of each veggie was wasted because it couldn't reach the blades.) The package advised to use these wasted chunks to make veggie stock but I don't make veggie stock. I'll have to figure out something else.

I split the results with my wife. Despite the veggie waste we were happy to have another way to cook veggies.

I would like to find a way to improve the efficiency of the product but I still give it high scores.

My spaghetti dish:

Cucumber - With peel, raw, 0.5 cucumber (8-1/4") 23 5 0 1 3 3
Carrots - Raw, 0.5 carrot (7-1/2") 15 3 0 0 25 2
Vegetable - Red Bell Pepper (Raw) (Net Carbs), 1/4 cup 10 2 0 1 2 1
Squash - Zucchini, includes skin, raw, 0.5 large 26 5 0 2 16 3
Jennie-O - Lean Ground Turkey - Italian Seasoned, 4 oz (112g) 170 0 9 19 620 2
Red Sauce, 1/2 cup 50 11 0 2 360 8
Cheese - Parmesan, shredded, 2 tbsp 42 0 3 4 170 0

Total = 336

Mygsds

They look fantastic I have to get one of these for sure..

sjohnny

That looks like a lovely chicken and veggie dish.




But thin sliced veggies aren't noodles any more than they are coffee.


Still looks tasty.

Geojerm

I just use my cheese grater ..... works perfectly fine.

I cook em with a little butter & fresh garlic.

Serve with meatballs & sauce.... so delicious..... making my mouth water (wipes up drool) might need to make this again tonight !

Nataliegetfit

My daughter and I have been wanting to try this but didn't know if they worked well. I am so glad you posted this, we will definitely be getting one of those and trying it out.

sistrsprkl

I made zuke noodles a lot last summer when I had a ton in the garden. I used a mandoline and always squeezed out excess moisture with a colander lined with paper towels. I never cooked mine but would simply add different dressings, sauces... usually Asian inspired ones.

tryett

Will definately be getting one of those. My sons might even eat that since they love summer squash and zucchini.