Eating as many vegetables as I currently am has so many health benefits - tons of energy, weight loss, and an overall feeling of accomplishment. But, like so many home cooks out there, sometimes I find that inspiration is hard to come by. My most creative dishes are usually born out of meals I find in restaurants that I adapt to my own likes and my own pantry - throwing things together to come up with something new and fresh. But unfortunately vegetables are rarely the main event. Most of the time they're a side to a gorgeously seared steak or delicate piece of fish - never the star they're perfectly capable of being.
I'm a big fan of Food Network Star and there was one contestant this year who embodied a "meat on the side" philosophy. The idea is that meat can be used for flavor or texture, but doesn't necessarily need to be the focal point on the plate. Armed with that idea I went on a hunt for a great vegetable main dish for this week's post. Once people found out that I was experimenting with Ideal Protein they had lots of suggestions, substitutions, and swaps. So I used my favorite so far which is the substitution of zucchini for pasta - or zoodles like I like to call them. The lightly-flavored "meat" of this vegetable is perfect to take on the flavor of a well-balanced sauce. You only need to know a few little tricks to make this an easy part of your summer menus.
Garlic basil zoodles
Zoodles with turkey pepperoni & mixed greens
Ingredients
zucchini, peeled
olive oil
Variation 1:
garlic, minced
chiffonade of basil (stack leaves, roll lengthwise and cut into thin strips)
low sodium chicken broth
salt & black pepper
Variation 2:
garlic
(turkey) pepperoni, sliced & diced
mixed greens (I used a combo of spinach, bok choy, red chard & swiss chard)
salt & black pepper
Directions
- Slice peeled zucchini into ribbons or julienne lengthwise if you have the ability on your mandoline (slicer)
- Place pieces in a colander over a bowl and salt liberally, toss to coat, allow to drain for 15 minutes, then pat dry
- Coat pan with olive oil, add garlic while cold. Then heat olive oil on low to medium until fragrant
- Variation 1: Add chicken broth and bring to a boil, pan fry basil in the oil/broth mixture for a minute.
- Variation 2: Crisp pepperoni in oil and garlic, add greens, and toss. Saute' until wilted.
- Add in zoodles and toss to coat
- Finish with salt & pepper to taste
There have been oodles of zoodles in my house since I perfected this technique. I hope you enjoy experimenting with this new star too!