Sentences with phrase «julienne zucchini»

Julienne all zucchini skins, and separate each piece by hand.

Use a vegetable peeler to julienne the zucchini into ribbon - like lengths.

3) Julienne the zucchini with the julienne peeler 4) In a large bowl, mix the julienned zucchini with cherry tomatoes and pesto sauce

Used the mandolin to julienne the zucchini.

Top fish with julienne zucchini.

Not exact matches

I have nothing that resembles a julienne peeler or a spiralizer so I'd probably go the «slaw» route with this one when I decide to make it (as soon as the garden zucchini is ready!)

We have been making this type of zucchini spaghetti a lot since we brought a julienne peeler with us home from Thailand.

Filed Under: Fitness, Health and Wellness, Recipes Tagged With: cod, combining pasta with zoodles, fish, Greek Yogurt, high protein pasta dish, high protein pasta meal, julienne vegetable peeler, less is more, pasta, pesto, reducing carbs in pasta dishes, summer produce, white fish, zoodles, zucchini

To make the zucchini noodles, all you need is a spiralizer (or you could julienne them, but seriously who has time for that??)

By the way, if you don't have a spiralizer, you can make zucchini noodles with a julienne peeler or zucchini ribbons with a regular vegetable peeler.

Instead, I think I'll use mine in a salad by using a julienne peeler to make zucchini noodles, aka zoodles.

OXO Good Grips Julienne Peeler Quickly make garnishes for your salads from carrots, beets, zucchini, peppers and more.

a pint (about 2 cups) of cherry tomatoes 2 yellow zucchini, shredded with a julienne peeler or by hand 2 green zucchini, shredded with a julienne peeler or by hand a drizzle of olive oil salt + pepper

To make it even lower calorie I make pasta out of zucchini using a julienne peeler.

Raw Dishes + Raw Pizza, all raw ingredients includes cashew» cheez,» olive tapenade, pesto sauce and marinara sauce — 280 B + Zucchini Pasta, raw organic zucchini topped with fresh basil pesto — 220 B + Raw Vegetable Lasagna (Raw - zagna), with pesto and marinara sauces, cashew «cheez» and marinated veggies — 295 B + Raw Nori Rolls — coconut «rice,» julienne vegetables, sesame scented cashew puree, served with wasabi and soy sauce (made fresh to order)Zucchini Pasta, raw organic zucchini topped with fresh basil pesto — 220 B + Raw Vegetable Lasagna (Raw - zagna), with pesto and marinara sauces, cashew «cheez» and marinated veggies — 295 B + Raw Nori Rolls — coconut «rice,» julienne vegetables, sesame scented cashew puree, served with wasabi and soy sauce (made fresh to order)zucchini topped with fresh basil pesto — 220 B + Raw Vegetable Lasagna (Raw - zagna), with pesto and marinara sauces, cashew «cheez» and marinated veggies — 295 B + Raw Nori Rolls — coconut «rice,» julienne vegetables, sesame scented cashew puree, served with wasabi and soy sauce (made fresh to order)-- 220 B

Using your julienne peeler or your knife (if you have an amazing knife skills), julienne the carrot and the zucchini.

Here's a pan full of zucchini noodles (made with my favorite julienne peeler) tossed in soy sauce - seasoned minced meat and beautiful mini heirloom tomatoes.

Make the zucchini curls following the directions of your spiralizer, or use a Julienne peeler.

For the zucchini noodles: 7) 1 large zucchini (or 2 small zucchinis), julienned with this julienne peeler 8) 1/4 bowl of cherry tomatoes, halved

Trim the ends from the zucchini and spiralize them with the small noodle blade of a spiralizer (or julienne peeler).

Also, while the meatballs roast, you'll have plenty of time to julienne some basil, cook your zucchini noodles, and warm up your sauce.

In the meantime a julienne peeler or spiralizer makes quick work of the zucchini, creating a pile of tender, silky noodles that you can twist around your fork.

This handy slicer creates beautiful mounds of julienne squash, carrots, zucchini, cucumbers and other vegetables for garnishing, toppings, and create recipes.

If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips.

While the cauliflower is cooking, spiralize, julienne, or thinly slice the zucchinis into noodles or thin strips.

To make zucchini noodles, you really should buy a julienne peeler or vegetable spiralizer.

I substituted the sunbutter for peanut, julienne peeled all the veggies, sauteed the zucchini and carrots, and tossed everything else.

1) Clean and slice the fresh button mushrooms and mince the garlic 2) Shred the zucchini (I used this very practical julienne peeler) 3) Wash and separate the Italian sausage links, then fry them with very little oil in a pan.

I am much more familiar with spaghetti sauce than zucchini and julienne slicer

Make zucchini noodles with a julienne peeler, or use your regular vegetable peeler to shave the zucchini into fettucine - like ribbons.

- Make zucchini spaghetti using a mandolin, spiralizer or mini julienne peeler.

You can either shred the zucchini into noodles with a julienne peeler like mine, or use a spiralizer like this.

Once the pesto is ready, shred the zucchini into thin noodles using a julienne peeler (this is the one I use and love).

Using a julienne peeler, peel the zucchini all around until you reach the center where the seeds are.

Zoodles, or zucchini noodles, are a favorite and can be easily made with a julienne peeler or a spiral veggie slicer.

* Alternate method: if you have a vegetable grill pan handy, go ahead and julienne the raw zucchini first (this will be especially easy if you have a julienne cutter, a spiralizer, or a mandolin with a julienne blade).

So far, some of the wonderful tools that have honestly helped me in the kitchen include this doughnut pan, and this julienne peeler (see how I've used it to make zucchini noodles, and a delicious Asian slaw!).

The highlight of this dish is thin, julienned zucchini noodles (also called «zoodles»), which can be easily made using my favorite julienne peeler.

Create zucchini «noodles» using a spiral slicer or a julienne peeler.

for the fritters: 2 cups of cooked quinoa 2 cups of cooked peas 1 cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin olive oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:

Shred the zucchini into pasta strands, it seems like a julienne peeler gets the best results, but you can also use a cheese grater.

Next time I may get a julienne peeler, which makes the zucchini a little thicker and sturdier, but I just used a wide cheese grater for this «linguine».

The julienne peeler worked well with the zucchini and carrot, but I gave up on the red pepper and just thinly sliced it with a knife.

After my Turkey and Prosciutto Zucchini Bake post, in which I referenced never trying a julienne peeler, I thought I would buy one and try it out.

Using a julienne peeler or spiralizer, the zucchini is cut into noodles.

Using a julienne peeler, make thin vegetable noodles from the carrot and zucchini.

Cut zucchini squash into ribbons, spirals or julienne strips.

When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long «noodles».

Also, I use a julienne peeler for the zucchini, but if you have a spiralizer, you can probably get away with 3 zucchinis since it better utilizes the seedier inner part of the vegetable.

Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut