The Great Foodini's tips for zucchini noodles

- Renee Chodkowski, The Great Foodini & Cleary University, joins us in the FOX 2 Cooking School with some tips on how to get your succhini noodles just right. She says one of the secrets to successful "zoodles" is a quick microwaving - just 3 or 4 minutes on high for 3 or 4 zucchini - then a good drain and squeeze to get the excess water out. Sauce as you like and enjoy! 

She also shared some recipes with us, which you can find below.

GREAT FOODINI VEGGIE EGG MUFFINS
5 eggs or 1 ¼ cups egg substitute    
4 to 6 oz feta cheese or Asiago cheese
10 oz frozen chopped spinach, squeezed dry  (or 10 oz chopped fresh spinach)
1/3 cup finely chopped onion
1 cup chopped veggies:  asparagus, bell peppers, mushrooms, broccoli, zucchini, etc.
1 teaspoon salt substitute (like Mrs. Dash)

Preheat oven to 350.  Generously spray 12 cup muffin pan with cooking spray (or use paper liners, also sprayed with cooking spray).  Combine all ingredients until well mixed.  Divide mixture between 12 muffin cups.  Bake 20 to 22 minutes in preheated oven until set.  Remove and let stand 10 minutes before serving.  These freeze very well and reheat beautifully in the microwave. 

GREAT FOODINI ZUCCHINI PIZZA BITES

1 medium zucchini, washed and cut in half lengthwise 
Pizza sauce (read label for no added sugar)
Turkey pepperoni, cut in half, optional
Asiago, Romano or Parmesan cheese - use sparingly
Italian seasoning

Preheat oven to 350.  Carefully cut your zucchini in half and place cut side up on baking sheet.  Spoon a little pizza sauce over the top.  Sprinkle a little cheese on top of pizza sauce.  Top with a few pieces of pepperoni and a sprinkle of Italian seasoning.  Bake 15 -20 minutes or until cheese is melted and starting to brown.  Remove from oven and let cool slightly before eating.

GREAT FOODINI CHICKEN WITH SUNDRIED TOMATO AND PESTO
   
4 boneless, skinless chicken breasts, seasoned and cooked    
1 lb pasta, cooked and drained or equal amount of zucchini noodles or Zoodles!   
2 or 3 cloves pressed garlic    
1 cup prepared pesto
½ cup coarsely chopped sundried tomatoes
½ cup grated parmesan, romano or asiago
pine nuts to garnish
Salt and pepper to taste

In large skillet, combine garlic, pesto and sundried tomatoes.  Heat through, stirring to combine and simmer a few minutes to blend flavors.  Taste and add salt and pepper, if desired.   Slice chicken into bite sized pieces and add to hot pesto sauce.  Pour over hot pasta or zoodles, and stir to coat well.  Garnish with grated cheese and pine nuts.

NOTE:  This is also excellent served as a vegetarian dish, or with cooked shrimp or salmon. 


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