Slightly adapted from The Healthy Maven
I’ve discovered the simplest, most elegant way to make zucchini noodles. I admit, I do have one of those spiralizer things for making zoodles and I’ve used it a few times and loved the results. I jealously watched other foodies post their gorgeous zoodle photos for years and finally broke down and got one, and yes, I do love it. I’m glad I finally spent that $30 to feed the kitchen gadgeteer inside of me.
But seriously when I saw these gorgeous things, I put away my spiralizer and pulled out something I’ve had in my kitchen all along, my vegetable peeler. It’s small, it fits in a drawer and it makes gorgeous thin zucchini noodles that wrap beautifully around a pat of ricotta. Now THIS is a zucchini noodle to not just love, but move in with and live together and live happily ever after with. Because then it’s not just veggies with pasta sauce, it’s veggies in a delicate thin layer, wrapped around CHEESE with pasta sauce. The cheese makes ALL the difference.
All you do is flavor up your ricotta (add some garlic, herbs, freshly shredded parmesan), then use your vegetable peeler to cut fine slices of zucchini and fold it neatly over a pat of ricotta. Set it in a pan, bake it, and top it with sauce!
It’s brilliant! It’s delicious. It’s simple. I thank you SO much, The Healthy Maven for introducing me to this marvelous invention.
- 1 15-oz container of part-skim ricotta cheese
- 2 - 4 cloves garlic, peeled and chopped
- About 1/4 cup chopped fresh basil leaves
- A small sprig of fresh rosemary leaves, chopped fine
- 1 heaping cup shredded Parmesan, Romano or Asiago cheese (or a mix of them)
- 3 small/medium zucchini (about 8 inches long)
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- In a small mixing bowl, mix your filling ingredients.
- Take your vegetable peeler and slice vertically down the zucchini to make nice thin "zoodles". Set two of these zoodles across each other (at a 90 degree angle) and put a nice fat pat of the ricotta mixture in the middle where they intersect.
- Roll the zoodles around the cheese and place seam side down on the prepared baking sheet. Repeat until you either run out of zoodles or out of cheese. Sprinkle lightly with Red Robin Seasoning (or salt) and freshly ground pepper. Bake at 350 F. for about 20 minutes, then top with your favorite sauce and a bit of shredded Parmesan (if you like) and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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