Category Archives: Zucchini

April 29, 2016 · 8:02 am

National Shrimp Scampi Day

I love shrimp scampi. In honor of today’s celebration, I’m re-posting my version, which I call shrimp campy because I serve it over zucchini “pasta.” 🙂 You’ll need a spiral vegetable slicer for this one.

RECIPE

Hasty Tasty Shrimp “Campy”

Serves 2

Ingredients:

  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper

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Directions:

  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.

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So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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April 23, 2016 · 8:28 am

Use Your Noodles!

I previously sang the praises of spiral vegetable slicers when I bought my SpiraLife. I upgraded to the fancier model but still love my trusty hand-held.

My latest experiment involves sweet potatoes. I peeled a Beauregard (grown locally) and combined its noodles with one zucchini, also spiral-cut, and steamed over low heat for about ten minutes.


I added salt and pepper, and then tossed the “noodles” with a dressing I made from 1 Tablespoon soy sauce, one clove garlic, and a pinch of Chinese Five Spice seasoning.  I topped it off with chopped fresh cilantro. Delicious!

You can change up your vegetables by mixing up the combinations and/or dressings or sauces. What a fun way to be sure you’re eating your vegetables. Enjoy!

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July 18, 2015 · 6:48 am

Hasty Tasty Shrimp “Campy” ☺

Handheld vegetable spiral slicer by Spiralife

Handheld vegetable spiral slicer by SpiraLife

I previously posted about my new spiral vegetable slicer, the SpiraLife. Today I challenged my husband to try my lightened, low-carbohydrate version of shrimp scampi. He had his doubts. He loves his pasta, and substituting spiral-cut squash didn’t appeal to him. But he’s a good sport.

I call this dish “campy” because it’s a fake-out, and I also thought the name “shrimp campy” cute. You may call it anything you wish, but please give it a try. It’s healthful, filling, and tasty.

RECIPE

Hasty Tasty Shrimp “Campy”

Serves 2

Ingredients:

  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper

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Directions:

  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.

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The verdict? My husband admitted it tasted better than he expected. He even said I could make it again. So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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May 10, 2015 · 1:15 pm

Oodles of Noodles=Low-calorie Fun.

Too much cooking and too much eating have led to too much weight! While I hate the word diet, I’m on one now to drop pounds. A recent addition to my kitchen gadget collection is a vegetable spiral slicer. Many brands are available. I chose a handheld model by Spiralife.

The spiral slicer creates several long strands of vegetable pasta.

The spiral slicer creates several long strands of vegetable pasta.

I love pasta dishes, so the concept of creating vegetable ribbons as a substitute for spaghetti appeals to me. Vegetable noodles save me approximately 200 calories per serving when substituted for my whole wheat or semolina spaghetti. What a fun way to sneak more nutrition and fiber in my diet. 😀

For my first adventure in spiral slicing, I steamed a squash medley for a side dish. Using one yellow squash and one zucchini, I produced enough “noodles” for two pasta dishes or three side dishes. I tossed with a tablespoon of butter for a side, but next time I plan to use a pesto sauce for an entrée.

Steam pasta over low heat just until tender. Or you can boil it if you don't have minimum-moisture cookware.

Steam pasta over low heat just until tender. Or you can boil it if you don’t have minimum-moisture cookware.

A side of squash medley served with chicken and mashed potatoes.

A side of squash medley served with chicken and mashed potatoes.

The handheld Spiralife® is great for round vegetables, like carrots, zucchini, and yellow squash. It isn’t designed for onions or broccoli, which is no problem because a pasta substitute should have a mild taste. I enjoy a medley of flavors, so I blend squashes with a carrot. In the past, I’ve created veggie curls using an ordinary vegetable peeler. This new gadget speeds up the process.

Bottom line: The Spiralife is worth the purchase. I may even consider upgrading to a fancier model!

Handheld vegetable spiral slicer by Spiralife

Handheld vegetable spiral slicer by Spiralife

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