Oodles of Zoodles

Garlic and Basil Chicken with Marinara Sauce over Zucchini Noodles 

Last night I looked at my macros and noticed I needed more protein to hit my goals, but not very many carbs. Looking in the fridge I noticed a lone zucchini and some marinara sauce... Why not make zucchini noodles! So, out came the spiralizer and voila! Dinner was made right quick like.

Brieftons NextGen Spiralizer, photo courtesy of Amazon 

Now, the spiralizer that I have is by Brieftons and is called their NextGen Spiralizer. Is it great? No. Did I get it on the cheap? Yes. I know there's no substitute for a crank-turned spiralizer, but until I start really getting into spiral cut veggies and want to dedicate more money and kitchen space to it, this will do.

Chef Shamy Garlic Butter,with Parmesan and basil
Snagged pics from here

Overall the dish was good, but not amazing. It definitely looked pretty. I really wasn't all that hungry and I think I over salted the noodles, so I might try this again and see how I feel about it. I cooked the chicken up with Chef Shamy's delicious garlic butter. Gotta Love Costco! The marinara sauce is just jarred. I used the Silver Palate San Marzano Blend Tomato Basil Pasta Sauce because it's what I have on hand. I decided to try baking my noodles. Next time I would either leave them raw or zap them in the microwave for about a minute.

Baked Zucchini Noodles

Ingredients:
1 or more medium zucchini
Salt

Step 1: Preheat oven to 200 degrees Fahrenheit. Line a baking sheet with a double layer of paper towels.
Step 2: Spiralize your zucchini and evenly distribute the resulting noodles on the baking sheet.
Step 3: Sprinkle the noodles with sea salt. The salt helps to draw out the moisture while the paper towel will soak it up. Cook for 10-15 minutes
Step 4: Remove from the oven and gently squeeze the noodles with a fresh paper towel to wring out any additional liquid.