Published on February 17, 2016

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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!

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Photography by MICHAEL WILTBANK

for starters

cucumber noodle salad

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
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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.

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the main
pesto zucchini pasta

INGREDIENTS

  • 2 zucchini, spiralized
  • 1 tablespoon olive oil
  • ¼ cup green onions
  • 2 tablespoons pesto
  • meyer lemon, for garnish
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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.

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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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… 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
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Photography by MICHAEL WILTBANK

INSTRUCTION

Assemble the ingredients in layers in a cup and serve!