September 13, 2019

Hi All!

I remember the 'ahh haa' moment back in the day when I discovered I liked zucchini, I was actually quite surprised. Used to be that fried zucchini or zucchini bread was the only way My entire family would eat this green veggie but I recently discovered with this cool gadget I can create perfect julienned strips of vegetables with a simple twist and a simple pile of sauteed zoodles (zucchini noodles) and I had them sold!

Tammy will be the first to tell you all the time just make something into a different shape can make it more interesting and kids (and adults) can be more open to trying something new.

Oh sure there are fancy bigger versions but one of the reasons I really like this handheld one is the small size plus it's easy to clean. Just a twist of the veggie through the middle and you have a pile of veggie noodles ready for quick salad or saute. Julienned is the way to go for my gluten free goddesses out there or anyone watching carbs too.

Not even just for squash use it for carrots and more too come see and order yours here:
Get your SPIRAL SLICER for quick and heart healthy eating!



Here's how to make those ZUCCHINI NOODLES (aka Zoodles) that left the plates clean ;o)

2 small zucchini makes the perfect 4-serving for us, 1 tb olive
oil, Kosher salt & freshly ground black pepper.

Cut both ends off each zucchini. Secure in spiralizer and twist to create noodles. Continue twisting until entire zucchini is spiralized, then discard core. Repeat with second zucchini. Heat oil in a large skillet over medium heat. Add zoodles and cook for 2 minutes stirring occasionally. Careful not to cook too long or they will be a pile of mush. Season with saltand pepper and enjoy as or top with serve with any sauce or cheese you like from marinara to cream.

So tasty! And how about another great zucchini recipe? These TURKEY ZUCCHINI BOATS are kind of along the line of stuffed peppers but they just work.

Enjoy!
Marzee
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TURKEY ZUCCHINI BOATS

INGREDIENTS:
2 medium zucchini
3/4 pound ground turkey
1 small onion, chopped
1/2 cup fresh mushrooms, chopped
1 cup sweet red pepper, chopped
1 cup shredded cheddar cheese, divided
2 tablespoons tomato paste
Salt and pepper to taste
1 ts olive oil

DIRECTIONS:
Cut off both ends of the zucchini. then cut them in half
lengthwise. Scoop out the pulp with a teaspoon leaving 1/2
inch and chop the pulp. Heat 1 ts olive oil in a skillet
over medium heat and brown the turkey with onions, peppers
and mushrooms until meat is no longer pink, drain. Remove
from heat. Add zucchini pulp, tomato paste, 1/2 cup cheese
and salt and pepper, mix well. Spoon into the zucchini
shells. Place in a greased 9x13 baking dish and sprinkle
with remaining 1/2 cup cheese. Bake at 350 degrees for
25 minutes.
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MARZEE's CORNER

VEGGIE ADVICE: ZUCCHINI

Look for: zucchini that are no longer than six inches, one to two inches in diameter. Zucchini should have firm, shiny, and slightly prickly skin, be free of cuts and blemishes, and have at least one inch of stem attached. Avoid: longer and bigger zucchini that are soft or have cuts and blemishes.

Wash zucchini just before preparation. Do not peel.

Store zucchini, unwashed, in a perforated plastic bag in the crisper drawer of refrigerator up to 5 days. If zucchini starts to wilt, use immediately. Cooked zucchini should be covered, refrigerated and used within two days. To freeze zucchini, slice into rounds, boil for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies. Frozen zucchini may be kept up to one year.

Freezing 1 1/2 or 2 cup portions of shredded zucchini gives you the perfect recipe portion for making zucchini bread! (Same with bananas for banana bread)