Behold the Mighty “Zoodle!”
Yes, I am a “Zoodleholic”…it all began when my wife Alex didn’t want pasta one night – but we had a lot of Zucchini, so she bought this nifty “Zoodler” and away we went!
It’s fast and easy: the machine turns your Zucchini, Yellow or Green, into delicious “noodles” for cooking! As delicious as regular pasta noodles, but so much healthier!
I have used both colors of Zucchini, but for this video, we sent some green Zucchini through the process:
Voila! Oh, and as you can tell, unless your Zucchini breaks or you stop partway through, you get a VERY LONG ZOODLE!
You also get the center of the Zucchini to come out as a long tube…which I dice and add to my recipe!
Time For Fried Zucchini Zoodles – “alla Nerano” Style!
So, what to make? Well, I am in love with Stanley Tucci’s delicious fried Zucchini pasta dish, called “Spaghetti alla Nerano”- so I decided to do this recipe with a twist: I’m going to use Yellow Zucchini “Zoodles” instead!
You pat them dry several times with paper towels, because they sweat – then, while they are drying, it’s time to slice your yellow squash thinly, heat some oil on your stove in a small pan, and then fry your squash slices!
As you can see, frying the slices of Yellow Zucchini first in Canola Oil, leaves them slightly crispy – and a bit of sea salt and dried basil makes them ready to use!
Just as I did in the video with the green Zucchini, I “zoodled” my yellow squash and got ready to cook it up, which takes almost no time at all – but first I needed two of my best friends:
My Blogging friend Robbie Cheadle knows I love bacon – and she does too – so this is an homage to her! I sautéed some bacon and garlic in butter and olive oil for about 5 minutes, then added the yellow squash – it only takes two minutes to cook!
Salt and pepper to taste, but folks, that’s just how easy this is to make! I find the best way to cook these “zoodles” is to toss them in and push them around, coating them with the garlic, bacon, butter an oil…then it’s time to serve!
Plate your “zoodles” and top them with the fried zucchini – I take all of the sauce in the pan and make a nice Yellow Sea around them, like an island in the middle of a delicious butter and oil ocean!
There you have it!
Delicious, healthy mostly and fun and easy to make! Of course I have to thank Stanley Tucci for the inspiration:
Here is what the dish looks like with Linguini pasta and green zucchini!
You may have seen how Tucci helped me with one of my “52 In 22” cooking challenges:
This great “Sunday Gravy” recipe was fun to make, but I learned something about the dish I never knew!
Click here to see what it was:
Of course, Stanley Tucci gets all the credit for my Zucchini dish because his travel show included this recipe from the restaurant in Positano where he made it!
I loved this show and you should too!
Click here for a look at the series:
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