Jan 1, 2020
In a world that’s become more carb-conscious and more aware of the benefit of plant-based diets, creativity has bloomed when it comes to finding new ways to enjoy vegetables.
Spiralized vegetable noodles are, quite simply, vegetables cut into the shape and length in which you would usually find wheat-based noodles, and in truth, you can use veggie noodles almost interchangeably with pasta noodles.
Zucchini and carrots are often used to make spiralized noodles, but you can also use turnips, sweet potatoes, parsnips, rutabaga, butternut squash, and even beets. You can make them using a spiralizer tool at home, but if you want to save time, you can choose from a rainbow of options at Calgary Co-op in the produce department.
You can use spiralized vegetables in place of pasta for almost any recipe, and they’re a natural alternative for vegetarian or vegan recipes. Of course you could also increase your protein by adding meat to a Bolognese sauce and serve it over your noodles to up your vegetable intake too. Talk about a well balanced meal!
Try vegetable noodles either lightly steamed or stir-fried in hot dishes, or you can use them raw to retain nutrients. Plus they make great salad fixings!
Whether you need something fast, something perfect for the family, or you’re preparing an indulgent feast, we’ve curated three recipes you’re going to love.
Our simple baked zucchini dish is reminiscent of lasagna, but easier to make, and faster if you use our pre-sliced veggies. We’re also loving the warm heartiness of Spolumbo’s Chicken Sausage With Sweet Potato Noodles Tossed In A Garlic Oil With Parsley And Chili Flakes. If those aren’t tempting you, read our recipe for Spolumbo Chicken Apple Sausage with Hazelnuts, Crispy Sage, Parmesan and Brown Butter over Butternut Squash Noodles.
Preheat the oven to 400˚F.
Spread the zucchini chips out in a single layer (or as close to it as you can) on an oiled or parchment-lined baking sheet. Drizzle with oil and toss gently with your hands to lightly coat. Sprinkle with salt and pepper and roast for 10 minutes, or until softened (but not too soft).
Spread about 1/4 cup of tomato sauce over the bottom of a buttered casserole dish or shallow tart pan. Layer half the zucchini (use tongs if they’re still warm), then spread over half the remaining tomato sauce and half the Parmesan. Layer over the rest of the zucchini, the rest of the tomato sauce and the rest of the Parmesan.
Bake for 20-25 minutes, or until bubbly and golden around the edges.
Roasting the zucchini first releases some of its moisture before it goes into the pan. If you like, drop half a cup or so of ricotta in spoonfuls between the layers of zucchini. Scatter over the Parmesan by feel—if it’s freshly grated and fluffy, it will measure more than if it’s in larger shreds and dense.
There are more great recipe ideas that incorporate veggie noodles!
Written by Chef Liana
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