Having never used a spiral slicer, I went searching for good “spiral slicer vegetable recipes” and found a great Pinterest board full of exactly that! (Big thank you to Pinterest user lzee7 for creating such an awesome board!) I decided to try the Sauteed Julienned Summer Vegetables recipe pinned from the skinnytaste.com website. This recipe calls for zucchini, summer squash, carrots, red onions, and garlic (plus extra virgin olive oil and salt and pepper). I love all of those, so I figured if all else failed at least I’d have something healthy and yummy to eat!
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 8 oz zucchini, cut into julienne strips
- 8 oz yellow squash, cut into julienne strips
- 4 oz (1 medium) carrot, cut into julienne strips
- salt and fresh cracked pepper, to taste
- Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
- Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
This was my first attempt at using a spiral slicer, and it was different than I expected. It took me half a zucchini to get the hang of using the spiral slicer (thankfully, even my first attempts were completely edible, just not as aesthetically pleasing as the spirally veggies that followed). I found the zucchini and squash really easy to slice into long spirals once I got the hang of it, but struggled with the carrots. (I assume that’ll get easier with practice, just like the softer veggies did). I wound up just grating the carrots because I was hungry and didn’t feel like going through the learning curve right then. The zucchini looked a lot like fettuccine noodles when I was done (there are two different julienne sizes you can pick from on this slicer). I also sliced up the “core” of the vegetables and cooked them right along with the spirals (which is not done in the original recipe).
The slicer itself was easy to hold while I “sharpened” my vegetables (although I think my “core” was bigger than it was supposed to be). The included cap has ridges and a spike in the center to grip the product once it gets smaller, and made it easy to keep spiraling once I got down near the end of the produce I was slicing. Clean-up was pretty easy too – the included brush is kind of like a bottle brush, and it got all the little bits out of the blades (even the carrot pieces, which were more stubborn about departing the premises but submitted to the brush with minimal effort).
The end result was AMAZING – mine doesn’t look as pretty as the one on the website (yet!), but it tasted wonderful! (I will however let you know that my 13-year-old pulled a “Gordon Ramsay” on me when he tried it – so it wasn’t a hit all the way around). I’ll definitely be using this spiral slicer again in the near future to make this and other recipes. If you’re looking for an easy way to change up your boring old veggie routine, this worked for (most of) my family!
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