By: Heather Tallman (Basilmomma)
In our August Door to Wellness cooking class we focused on one late summer vegetable that is plentiful and affordable: zucchini. Most of us love zucchini in one form or another whether it be in bread or fried. This month and for this class we are focusing on healthier ways to enjoy this summer vegetable.
Zucchini is loaded with anti-inflammatory agents, potassium, antioxidants and is very low on the glycemic index. This makes it a vegetable that almost anyone can enjoy.
We decided to have a little fun with ours by making zoodles. Zoodles are simply zucchini cut like noodles. So thin that it simulates the mouthfeel and look of noodles without the added carbohydrates and calories!
We made our zoodles using a variety of handheld and tabletop tools, but use what you have. A handheld spiralizer can be found at most grocery and drug stores. A hand held julienne peeler can be found there as well and all options are economical. In addition to zucchini, you could spiralize yellow squash, potatoes, and so much more!
There is no need to cook the spiralized zucchini aka zoodles. For class we served them 2 ways: plain with a side of marinara, plain tossed with chopped tomatoes and prepared pesto.
We would like to thank local farm Brandywine Creek Farms for donating all of the zucchini and tomatoes we used for class. We even had enough to send home with all of our clients! We so appreciate our community partners!
Check out what Heather had to say about making Pesto Tossed Zucchini with Tomatoes at Door to Wellness!
Pesto Tossed Zucchini with Tomatoes
2 medium zucchini, washed and spiralized
3 medium tomatoes or 1 pint tomatoes, washed and chopped
4-6 oz of prepared pesto
Place spiralized zucchini in a large serving bowl
Coat with pesto
Toss in tomatoes