The fad of making zoodles / zucchinni noodles is all over the internet as a grain-free and healthy alternative to making “pasta”. I got this hand-powered machine – Cuisinart Food Spiralizer to make dinners more exciting and easy to prep my ingredients. With this machine, there is a Safe Blade Lock Design and Sealed storage compartment which makes it easy for kids to get involved in meal prep without getting close to the blade.
There are 3 cutting options:
- Thin Julienne
- Thick Julienne
- Ribbon Slice
Thin or Thick Julienne are best for making veggie noodles, so that what we are going to make today. You can eat them raw, microwaved, sauteed, boiled or baked.
I just my zucchini into 4 sections and removed either ends. There are nobs on either side of the device to adjust the blades so you know what you’re cutting them into.
You swing the handle in a circular motion and it begins slicing up the zucchini effortlessly. If you accidentally cut the zucchini segments in an angular way, the spiralizer will have a hard time gripping onto it, thus some slippage.
I refer the thicker julienne zoodles as it holds better when cooking. The longer you cook them, the mushier they get.
Depending on what you’re making, you may feel one style is better than the other.
Seared Tuna with Pesto Zoodles
- 1 Zucchini
- 80g Pesto
- 2 Tuna Steaks (170g each)
- Cut the end of the zucchini and cut them into 4 sections.
- Use the spiralizer to create your zoodles.
- Season tuna steaks with salt and pepper to taste.
- In a medium heat pan, sear each side of the tuna steak for 1.5 minutes and let rest.
- In another pan, cook zoodles with pesto for 2 minutes.
- Plate the your dish with the zoodles and them top it with your slices seared tuna.