Spiralizer Recipes You Need to Try! (2024)

FAQs

What are the best foods to Spiralize? ›

What fruits can I spiralize? Apples and pears are perfect for spiralising (and they are both available in your Fruit People fruit deliveries in Dublin) as they are far firmer and much less juicy than, say, citrus fruits.

Do you need a spiralizer? No, but there's no denying that the spiralizer made it easy to create incredibly pasta-like “zoodles.” Surprisingly enough, even though the peeler's noodles were much less perfect looking than the spiralizer's, the difference was mainly aesthetic.

You don't boil them that would make them soggy. To co*k zucchini noodles you toss them in a frying pan, with a little butter, oil or cooking spray, just long enough to heat. Add your sauce and it's done.

Spiralized cheese is basically grated cheese. Which is apropos, because the Vegetti is essentially a handheld grater—and a pretty good one. The Vegetti is faster than using a box grater and yielded a good grate for topping chili.

Here's how: First, cut off the peel using a sharp vegetable peeler or a chef's knife. Next, put the entire peeled melon into the spiralizer and start spinning, using the spaghetti mode.

Spiralizing onions is great for a few reasons: It's easy and quick, Onions don't leave much residue on the spiralizer, so it's a breezy cleanup, It uses more of the onion, so there's less waste, and.

You can spiralize a lemon or lime using Blade A to create fruit ribbons that are perfect for garnishing co*cktails (or mocktails, if that's your thing!) You can also simply use these ribbons to garnish a dish, to bake alongside fish (it looks prettier than a thick slice of lemon), or of course, to toss into spa water.

Best Overall: OXO Good Grips 3-Blade Spiralizer

What's the design tweak that accounts for the improved suction? Rather than one small suction cup at each corner of the base, this OXO model uses a supersized suction cup on the bottom that attaches and releases using a lever and gives a stronger hold.

Why is my sauteed zucchini mushy? ›

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture. In certain recipes, the author may recommend that zucchini be patted dry or salted and drained before cooking.

How to Tell If Zucchini Has Gone Bad. Bad zucchini will feel rubbery or slimy to the touch. It may also have an off-putting smell and dark or fuzzy moldy spots. The interior of bad zucchini may be off-white to brownish with stringy, mushy flesh and large, hard seeds.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles.

If you find a carrot large enough to spiralize, that's a victory in itself! Then, once you have a bowl of spiralized carrots, what do you do with them? The easy answer would be to toss with a vinaigrette and whip up a carrot salad or raw pasta.