Zoodles of Fun

For a few years I’ve been obsessed with spaghetti squash in place of pasta. I have gluten intolerance and avoid eating gluten items as much as possible, for some reason pasta tends to bother me the most so I rarely eat any. I know there are a lot of gluten free pastas and I have tried and liked several brands but I don’t really care for all the carbs that come with gluten free products.

Spaghetti squash was my go to but now with my new found love for the Vegetti I go crazy making zoodles (zucchini noodles).

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It’s a breeze to use and you can prepare the zoodles several ways, like this recipe for Shrimp Zoodles Parmesan by Skinnytaste.

This recipe I recently tried on my parents and my sister who is in town and received raved reviews. The recipe is very easy to make and you don’t need too many ingredients. I doubled the recipe for my family and changed a few things.

First I made the zoodles using three large zucchini.

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Next, I prepared the shrimp, that I had peppered, with the suggested egg wash and dipped in panko bread crumbs, whole wheat bread crumbs and shredded parmesan (the recipe calls for grated which I used the first time I made it but this time I grabbed the wrong cheese but it still came out just as good). Don’t forget to spray the baking sheet and top of shrimp with a cooking spray.

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While the shrimp is baking, prepare the sauce. I used the ingredients listed in the recipe but also added some extra seasonings, basil, Italian seasoning, oregano and onion powder. I didn’t measure those out but probably used around a teaspoon of each, but remember I was doubling this recipe.

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Once the sauce was warmed through I added the zoodles and made sure to mix it to coat all the zoodles. The recipe says to use an oven safe skillet but instead I used a large saucepan then transferred to a 9×13 glass dish.

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Once the shrimp was done baking I put the shrimp on top of the zoodles, sprinkled with shredded mozzarella and put the glass dish under the broiler until the cheese was melted.

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My sous chef, my sister Ashley who has tried and liked many of Skinnytaste’s recipes, making pasta for my dad to put under his zoodles. It’s a good option for someone who wants some extra volume to their meal.

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By doubling the recipe we had leftovers and I took it for lunch and added some spinach to the bottom of my bowl before reheating.

Are you a spaghetti squash and zoodle lover? Anything g you’ve tried making with the Vegetti besides zucchini?

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One thought on “Zoodles of Fun

  1. Pingback: Buffalo Shrimp and Goat Cheese Sauce with Zoodles | Testing and Trying My Thirties

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