Tasty Veggie Spirals
About a year ago I was pinning away at my desk and looking for some new food inspiration. A co-worker and friend of mine at the health and wellness company where I work brought up zucchini spirals. I had no idea what she was talking about – it sounded like something you do to your hair. I was intrigued enough to buy a spiralizer on my way home from work and give it a whirl.
My veggie spiral has had a run for its money and has been well used and loved. I mostly spin up zucchini swirls as a pasta side dish to go with our pasta nights. Bob doesn’t cook much but he does take pride in his pasta sauce. Ever watching my carbs, I was happy to have discovered something to add to our repertoire of penne noodles (Leyla’s favorite), and angel hair (Bob’s favorite). The first few times we introduced the zucchini swirls, aka tasty veggie spirals, in our family our girls were hesitant to try the green stuff that definitely wasn’t pasta.
These days our daughters like the zucchini swirls and depending on hunger levels, will eat veggie swirls with pasta sauce. Using a spiralizer vegetable slicer is really fun actually and a great way to get kids involved in meal prep which usually helps motivate them to try new things.
I simply love the taste of zucchini and don’t need much else to go with it. The spiralized veggies have a little crunch and lots of flavor. I like them with salt and pepper and sometimes a little grated cheese.
This recipe for tasty veggie spirals includes not only zucchini but multi-colored carrots and red onion and garlic. It does not have a sauce but is super flavorful. It makes a light, colorful, nutritious side dish. The veggie spirals can be used as a main course as well and served with a simple marinara to keep it vegetarian or with a hearty meat sauce to fill you up.
Tasty veggie spirals are quick and easy to make.
- ½ red onion
- spray olive oil
- 1 T. crushed garlic
- 2 lbs. or about 4 large fresh zucchinis, spiralized
- 1½ lbs. carrots or about 4 large tri-color/rainbow carrots
- Manchego cheese, grated
- Thinly slice the red onion
- Saute it in a pan with spray olive oil for 5 minutes on medium low heat
- Add crushed garlic to onions and toast crushed garlic for another 3-5 minutes in the pan
- Remove the onion and garlic from heat
- Cut off ends and peel carrots
- Spiralize carrots
- Cut off ends of zucchinis
- Spiralize zucchinis
- Saute the spiralized carrots in a large pan with olive oil spray for about 2 to 3 minutes
- Add spiralized zucchini swirls and continue with sautee for another 4 to 5 minutes until the veggies are soft but not soggy
- Stir together the veggies with the onions and garlic
- Let cool slightly
- Add grated cheese and serve
If you are considering purchasing a spiralizer there are many on the market. I do like mine. I use the Paderno spiral vegetable slicer – you can pick one up for about 30 bucks from Sur La Table or order one from Amazon. It’s easy to use and gets the job done with relatively easy clean up. The clincher is that it is fairly large and bulky to store. So if you are short on storage you may opt for a hand help spiralizer or a smaller version.