Zoodles have been popping up all over the internet and food blogs for a little while now, and I was dying to get something that would turn my zucchini into dang noodles! All the recipes look amazing! (Remember Kadee’s Pad Thai Zoodles?) Once my dear friend heard I was dying to try zoodles she invited me over for lunch and made pesto zoodles. They were so good. I left dreaming of making my own pesto zoodles, with maybe some tomatoes,fresh mozzarella and fresh basil. I decided it was worth investing in a spirilazer and bringing my own caprese zoodles to life.
The beautiful thing about zoodles, besides how healthy they are, is that they take literally minutes to make. Especially with this amazing KitchenAid® Spiralizer Attachment. Its hooks up easily to the stand mixer (isn’t this matte white mini SO DANG CUTE?) insert the veggie (or fruit) and turn it on. The veggie or fruit is sliced in seconds. If you follow Oh So Delicioso on instagram, you’ve probably seen the many instastories demonstrating how easy and beautiful this stand mixer and attachment is, also how much my kids love it :)
My kids have been having a ball cutting apples all day long. I think I’ve bought 3 bags of apples this last week, no joke. One of the best things is how EASY it is to clean up too. KitchenAid has made this attachment really user friendly and cleaning friendly (if that phrase even exists….but if it’s easy to clean, I’m ALL IN!)
HOW TO MAKE ZOODLES
I know pictures don’t tell it all so in this short video, I demo how easy and quick the KitchenAid® Spiralizer slices those noodles right up!
For the caprese zoodles you’ll need only a few ingredients!
- A few zuchinnis
- Your favorite bottle of pesto
- fresh basil, red ripe tomatoes, fresh mozzarella
THAT’S IT! maybe a little S&P
It’s honestly so easy, spiralize zucchini with KitchenAid® Artisan® Mini Stand Mixer + Spiralizer Plus Attachment, steam for a few minutes (I’m using this gorgeous copper skillet also from KitchenAid) toss in pesto, and stir in basil, mozzarella, and tomatoes while still piping hot in pan. I allow the food to only sit for a couple of minutes, allowing the cheese to melt and tomatoes to soften, but I don’t let it sit in the hot pan for too long because I don’t want the noodles to cook any more.
This dish is really filling and satisfying alone, however one of my favorites is to add grilled chicken on the side.
- 2-3 med Zucchini you'll need about 3 cups spiralized noodles
- 1/4 cup pesto
- 5 large basil leaves chopped
- 10 cherry tomatoes sliced in half
- 8 oz fresh mozzarella cubed
- Salt and pepper to taste
- 1/2 cup water
Spiralize zucchini intimo you have 3-4 cups zoodles
in a skillet add noodles and water to pan. Bring to a boil and allow to steam for about 3-5 minutes. you want the noodles to be al dente. Not soggy, but tender with a little bite to them. Different spiralizers slice in different sizes, so the steaming time may vary depending on thickness. add more water if more time is needed, Drain water if less time is needed and water remains.
Add zoodles back to skillet on med-high heat (if you drained access water) stir in basil, tomatoes, and mozzarella. Allow to sit in hot pan for a few minutes and serve immediately.