Thursday, 31 October 2013

raw zucchini noodles, aglio e olio style (and a giveaway *winners announced*)

Zucchini noodles, aglio e olio style.

When Kitchenware Superstore offered to let me pick a product from their online shop to try, I couldn't resist. Ever since I saw a friend of mine using a vegetable spiralizer to faciliate her raw food diet, I have wanted one of my own. Naturally, it didn't take me long to settle on the cute green Swiss-designed, German-made Betty Bossi Veggie Twister (and I didn't notice it at the time, but they also have a pink version!).

Practice makes perfect! I started off with uncertainty, but soon after this I was churning out raw zucchini noodles easily!

When one gets a vegetable spiralizer, one makes zucchini noodles. Yes, it's a cliche, but for good reason, because, quite frankly, zucchini noodles are awesome. Plus, I already had a zucchini noodle recipe in mind. I have always loved spaghetti aglio, olio e peperoncino, so this is the almost raw, vegan, gluten-free version of that.

It turned out fantastically. There is a lovely kick from the garlic, accentuated by the touch of chilli. The olive oil coats every strand of the zucchini noodles, and the use of lemon and parsley cuts through to provide a tangy, herbaceous sparkle. Simon and I are already looking forward to using my new toy again soon for our future meals!

Zucchini noodles with lemon-garlic-chilli-oil and parsley, inspired by spaghetti aglio e olio.

zucchini noodles with lemon-garlic-chilli-oil and parsley (inspired by spaghetti aglio e olio)
(makes 1 serve for a light main, or 2 serves as a side)

2 small zucchinis (approx. 225g / 1/2lb total, or 15cm / 6" long each)
2 tablespoons olive oil
1/2 tablespoon minced garlic
1 small red chilli, finely sliced; or 1/4 teaspoon chili flakes
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons chopped parsley
salt and freshly cracked black pepper, to taste

You may peel the zucchini or leave the skin intact, depending on your preferences. Cut off the tip and end. Use a vegetable spiralizer to make spaghetti-like noodles out of the zucchini. If you don't have a vegetable spiralizer, a julienne peeler will also work. Otherwise, you can try to shave the zucchini into long strips with a regular peeler, which may create more of a fettucine effect.

To keep my raw zucchini noodles fresh, I like to briefly drench them in a bowl of lightly salted water, then drain in a colander before setting aside for later use.

Warm up the olive oil over medium low heat. Add garlic and let it cook gently for about 1 minute, then add chilli and continue cooking for another 1 minute, or until the garlic turns lightly golden on the edges. Remove from heat immediately and add lemon zest and juice.

Toss the zucchini noodles together with the lemon-garlic-chilli oil, chopped parsley, and salt and pepper to taste. I suggest that you let it rest for 10 minutes or so, to allow the flavours to develop further, then toss again. Serve and slurp!

If you like, add some raw or toasted nuts in the end, to make this a more filling, protein-rich meal. I think pine nuts or walnuts in particular would be great, but I imagine almonds, hazelnuts or pecans would also suit well. If you're not a nut person, I reckon some soft tofu could be really nice, too.

If you want to attempt a completely raw meal out of this, consider crushing fresh chilli and garlic into the olive oil to infuse it, so that you don't have to cook it. You'll probably need less garlic, since the raw stuff is stronger and sharper.

Delicious, so delicious.

Now we get to the giveaway part!

Together with Kitchenware Superstore, I am giving away 3 x $20 online gift vouchers which winners can use towards any purchase at the Kitchenware Superstore online shop.

This giveaway is open to all readers, but please note that if you reside outside of Australia, shipping costs may be quite prohibitively expensive, so double check that to see if it's still worth it for you.

For a chance to win one of the vouchers, please leave a comment telling me what dishes you would make featuring zucchini noodles. I will select 3 winners based on how likely I am to create the dish you describe.

Please ensure that there is some way I can reach you (e-mail address, twitter account, blog URL etc) if you win. The deadline, or last day for entry, is the 5th of November, 2013 - I'll be going by the time stamp on this blog, which is based in Melbourne, Australia. I'll announce the winner on the 6th of November, 2013 by updating this blog post, or you can also keep an eye out on Twitter or Facebook for an announcement. I will then contact the winner to organise the shipping of the prize.

*Winners announced!*

Congratulations to: Economies of Kale, Cate, and Winston! Your ideas are right up my alley and I am keen to give them a go. I will e-mail the voucher to you as soon as I receive them from Kitchenware Superstore.

To everyone else, I really enjoyed your responses too, and thank you for participating. I may have another giveaway coming up in the next few months, so stay tuned! :)

34 comments:

  1. Every time I see a zucchini noodle post I think that I really HAVE to get a spiralizer. Aside from the zucchini noodles, I have visions of making beautiful spiralized salads with carrots, cucumbers, and anything else that might lend itself to spirals!

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    1. Indeed! Right after I made these zucchini noodles, we went shopping and the boyfriend was quick to point out all the vegetables that we could spiralize!

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  2. I had no idea there was such a spiralaizer thing to make zucchini noodles, that's so cool! I just thought people were so skilled with the knife :-))))

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    1. Some people are probably that skilled, but definitely not me!

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  3. I have the pink one! Well... I guess now my parents do. Darn all my kitchen stuff (including my nearly-brand-new Vitamix... sob) being back in Aus!

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    1. Awwww. But I can't feel too sorry for you when you're having so much fun overseas. ;)

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  4. I've been wanting to try zucchini noodles for ages! I would love to try kangaroo bolognaise with zucchini noodles now that I'm no longer a vegetarian :)

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    1. Ooh I love the idea of a zucchini noodle bolognese!

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  5. I like the look of this recipe! We made a few raw zucchini-ribbon recipes last summer (just using a cheap vege peeler). I like the simple but lively dressing you've devised. :-)

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    1. Thanks! I should try using a peeler to make some nice vegetable ribbons too, actually.

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  6. oh oh oh! even without winning something (though it would be nice...) i just have to say how delicious that recipe looks - i've printed it out ready for zuchini season! i think i would enjoy that just as it is, but maybe if i was really hungry, add some dark kale and maybe some mushrooms. or a poached egg. or ... just as it is.
    have a great weekend!

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    1. It definitely could become a fuller meal with those additions you suggested... especially with a poached egg on top, that sounds really great! I can just imagine the warm runny yolk mingling with those zucchini noodles...

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  7. Looks so delicious and crunchy!

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  8. So tempting and delicious looking!

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  9. Yum!! This sounds delicious!
    I would like to try a Zucchini Noodles Salad topped with Seared Saffron Scallops. I love chilli and garlic so these would feature in the dish too.

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    1. The seared saffron scallops sound beautifully gourmet, as per your blogger name. ;)

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  10. You are reminding me that I should get out my spiraliser and start playing with it again!

    First, I want to make that - what a lovely use for zucchini noodles!

    Next, I would make a really fast sauce out of ricotta, lemon juice, fresh basil and fresh mint, and stir that through my zucchini. Yum.

    The other thing I might do would be to roast some cherry tomatoes and stir them through with the really miniature bocconcini balls, olive oil and fresh basil leaves again.

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    1. That quick and easy sauce sounds very nice! As do the roasted cherry tomatoes and bocconcini. Mm-mmm!

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  11. OH! I want that gadget.. where can I find it.. want want want!

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    1. I imagine it can be found in most kitchenware stores... the post might give you an idea also. ;)

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  12. Wow Leaf! This is an amazing way to use the gadget! Would definitely make a spicy Szechuan dish with zucchini noodles. Something quick to whip up but delicious. With the chilli oil, szechuan peppercorn and tossed with the sesame seeds and roasted peanuts too. The zucchini might be good to counter the spiciness and make for an interesting entree =]

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    1. My goodness, that sounds scrumptious - love the idea of giving these noodles a spicy Sichuanese makeover!

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  13. Wow, such a simple but great dish!
    Too bad I missed the competition; not sure I would have been able to top the winners anyway hahaha. The one dish proposed by Winston sounds really good.

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    1. Yes I love his idea, sounds so good! I'm sure you can come up with some pretty nifty ones yourself, too.

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  14. I had no idea such a gadget existed.. AND NOW I WANT ONE!! lol

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    1. It's quite an interesting gadget, looking forward to trying it out with other vegetables. :D

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  15. These things are so cool! I've always wanted one actually, for carrots and zucchini and all kinds of veg to make a big curly salad. I like your idea of "cleaning up" spaghetti aglio e olio with this - makes a lot of sense and perfect for summer!

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    1. This would be fun for making a big curly salad! Yes, definitely a kitchen tool I think I will be using a fair bit in summer... :)

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  16. I feel like such a sucker using a julienne peeler to do this! How cool :)

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  17. I love the idea of zucchini noodles, but have never tried them! this recipe looks amazing!

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