I’ve been admiring others’ perfect veggie noodles/spirals a lot lately. Like a lot, a lot. Enough to order another gadget that will undoubtedly crowd my cabinets to the point of kitchen avalanche.
But after my first spiralizing experience, I have a feeling that this tool will be used often enough to stay front and center. It may even find a permanent place next to the Blendtec that’s used almost daily. Seriously.
It is unlikely that I’ll go all out with recipes like the one pictured in this post {Inspiralized’s Baked Zucchini Pasta with Pancetta, Olives and Broccoli} on the regular. But I would like to have a stock of simple zucchini noodle {or other vegetable noodle} dishes that I rotate throughout the week.
But if you’re looking for a gluten-free, dairy-free comfort food casserole, this recipe {using coconut oil in place of olive oil and macadamia nut ricotta in place of milk ricotta} is the way to go. Topped with an egg, I bet it would become an extra delicious breakfast dish as well.