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GOING ZANY WITH ZUCCHINI
Here is our freshly made with garden ingredients for Easy Zucchini Noodle Salad
GOING ZANY WITH ZUCCHINI. I have been seeing everyone going zany with zoodles & sqoodles and my curiosity was killing me. Since my husband and I keep trying to change our eating lifestyles with some success and then some backsliding, I felt if I could come up with some great tasting, healthy alternatives to our regular salads; we could maintain our lifestyle more comprehensively.
So you will see my attempt at EASY ZUCCHINI NOODLE SALAD as shown in the video from ST. ELIZABETH HEALTHCARE (can be viewed on St. Elizabeth Healthcare Facebook page)
Here is how I made it with our new Veggetti Pro from Bed Bath and Beyond as shown in the picture from their website.
First, from the supermarket: 2 fresh Zucchini; Fresh Basil; red cabbage; fresh broccoli; grape tomatoes; 2 fresh ears corn (one can if fresh is not available).
Using the Vegetti Pro, make noodles out of 2 zucchini. We used it for the red cabbage too. These are our pictures and it was easy to make. Healthy and yummy.
RECIPE FOR EASY ZUCCHINI NOODLE SALAD:
2 Zucchini (made into noodles)
25 to 30 Grape Tomatoes (halved)
3/4 cup red cabbage
1 cup broccoli florets chopped
2 ears of fresh corn (1 can if fresh is not available) Tip: Use bundt pan to cut corn off cob
1/4 cup fresh chopped basil
Assemble all of these ingredients in bowl. You can make dressing in bottom of bowl by:
2 T. olive oil (use high quality)
3 T. white vinegar
1 T. honey (I used raw, unfiltered honey)
Juice from 1 Lime
1t. pepper (I used freshly ground)
Pinch of salt
Whisk together and then add all of the assembled ingredients.
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
Note from Arline Miller, blogger for Sipping Cups of Inspiration: It is easy for me to fall off the healthy eating wagon but I wipe myself off from the crumbs and climb back on. No one says it is easy, but being unhealthy is not easy either. We have planted a small container garden and it contains both crooked neck squash and yes, zucchini squash. Let’s get zany with zucchini!
Have fun with healthy recipes. The fresh smells and colorful display makes eating good foods more adventurous. Until we cook again…..LIVE LIFE; LOVE LIFE; LIVE AND LOVE LIFE TO THE FULLEST!………Arline Miller
(C) Copyright 2012-2018 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. All third party material including photos are referenced if original source is known for credit and access to location.
A blogger since 2012, a published author of two Five Star romance novels, A MISTRESS, A WIFE and TELL ME LIES; LOVE ME STILL and RIDDLE ME THIS, LOVE OR BLISS. Still a small town girl with a lot of experience of people watching.
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