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Light, crunchy zoodles (zucchini noodles) are a summer staple. Now that sweater season has firmly arrived, there’s no need to pack away your spiralizer along with your summer whites. Whether you’re craving a cozy soup, a pretty bowl meal, or hot and hearty sandwich, your zucchini noodles can still find a place at the table during colder months. Here are some of our favorite ways to winterize zoodles.
Use zucchini noodles in place of soba or ramen in brothy, Asian-inspired noodle bowls. For extra flavor, marinate them in a bit of soy sauce, toasted sesame oil, and crushed red pepper flakes before adding to your bowl.
Frittatas are a quick, filling way to feed a crowd (or just yourself), and they’re as tasty for dinner as they are for brunch. Start by sautéing two spiralized zucchini with one teaspoon olive oil and one tablespoon chopped fresh sage. Add one cup cubed butternut squash. Meanwhile, whisk six eggs with one ounce of Gruyère or Parmesan and a hefty amount of black pepper and salt. Add the egg mixture. Cook for four to five minutes, until the egg mixture is almost set, then transfer to the oven and broil for about three minutes, until the top is lightly browned. (Vegans, you can add your zucchini noodles to chickpea flour quiche!)
Tip: If you’re making quiche, toss your zoodles with a tablespoon of flour before adding them to your filling. This will prevent the excess moisture from your zoodles from making your quiche soggy and water-logged.
Split the Difference
While fully swapping zucchini for pasta might sound appealing to your taste buds in summer, if you’re craving the real deal in winter, we like to split the difference to squeeze in extra veggies. Toss equal parts pasta and zoodles before topping with your favorite sauce. Opt for the hearty ones, like bolognese (swap in lentils if you’re meat-free) or Alfredo.
Fatten Them Up
If you’re adding delicate zoodles to hot dishes, you may find they wilt a bit more than you’d like. Keep them firm and slightly al dente by using a larger setting on your spiralizer. Or, if you prefer wider ribbon-style noodles, use a vegetable peeler. Chunky zucchini noodles are awesome in make-ahead casseroles too.
Favor Curry (and Spice)
Beyond traditional pasta-and-red sauce swaps, look to thick and spicy sauces for your zucchini noodle bowls. Try curries in every color of the traffic light, creamy and piquant peanut butter sauces, or any heat-and-eat Indian simmer sauce.
Tip: For Indian-inspired dishes, sauté zoodles in a bit of coconut oil with ½ teaspoon each crushed coriander and cumin seeds, then top with curries or stews.
Don’t Forget Salads
Create hearty winter salads with a base of zucchini noodles. Start by lightly salting your zoodles to release excess moisture, then rinse and drain well. Top with winter fruit like grapefruit, cranberries, or pomegranate arils, plus a classic vinaigrette and plenty of fresh herbs and cheese, if desired. Try a winterized take on a Caprese-style salad with fresh mozzarella, spiralized zucchini, pomegranate, radishes, and bell peppers.
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