Photography by MICHAEL WILTBANK

produced by   ANNA KOCHARIAN photography by   MICHAEL WILTBANK

Spiralizers and zucchini have essentially become inseparable. Zoodles, zucchini pasta – whatever you may call it – are light, easy to make, and a staple of healthy eating. So when we got our hands on an Inspiralizerwe decided to beyond the classic pairing, and see just what else we could spiralizer (spoiler alert: there’s a whole cookbook filled with ideas!) Enter one meal, entirely composed of spiralized eats!

Photography by MICHAEL WILTBANK

for starters cucumber noodle salad


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INGREDIENTS

  • 1 large cucumber
  • 1 teaspoon olive oil
  • ½ teaspoon white wine vinegar
  • salt & pepper
  • 2 tablespoons feta cheese
  • ¼ of a small onion, thinly sliced
  • cherry tomatoes
  • 1 tablespoon cilantro, chopped
Photography by MICHAEL WILTBANK

INSTRUCTION

Spiralize the cucumber into a bowl and gently toss with the olive oil, white wine vinegar, and salt and pepper. Assemble the remaining toppings into the bowl, toss with the cilantro, and serve.

Photography by MICHAEL WILTBANK

the main pesto zucchini pasta


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INGREDIENTS

  • 2 zucchini, spiralized
  • 1 tablespoon olive oil
  • ¼ cup green onions
  • 2 tablespoons pesto
  • meyer lemon, for garnish
Photography by MICHAEL WILTBANK

INSTRUCTION

Heat the olive oil over medium high heat. Add the onions and saute for 4 minutes, or so until they are slightly translucent. Add the zucchini noodles and saute together for 3 minutes.

Photography by MICHAEL WILTBANK

Spoon the pesto into the pan, and stir until the zucchini mixture is evenly coated. Before serving, garnish the zucchini noodles with a splash of lemon.


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Photography by MICHAEL WILTBANK

… and for dessertapple crumble parfait

INGREDIDENTS

  • 1 cup yogurt
  • 1 apple, spiralized
  • 1 mango
  • 2 tablespoons granola
  • 1 tablespoon fruit preserves
  • kiwi slices for garnish
Photography by MICHAEL WILTBANK

INSTRUCTION Assemble the ingredients in layers in a cup and serve!