If your garden bounty looks anything like mine has this summer, you have a counter full of zucchini and yellow squash, some maybe even the size of baseball bats. :-)
If you don’t know what to do with it besides make Zucchini Bread, I have an easy recipe to use it up in a delish and healthy way.
I know I have posted a few recipes lately, but with all the house projects Ed and I are doing, good food and delish dinners are what we look forward to after a long day of preparing the house to sell.
We also have been trying to eat as close to nature as we can and finding ways to use what we reap from the garden in new ways. Last week I turned zucchini and yellow squash into a delish dish that tastes and looks like pasta. YUM-O!
About a year ago we stared to use grated zucchini in place of pasta and loved it. Now I own a sprializer. If you haven’t used one, it makes Zucchini into a star veggie as it makes it look just like pasta. When you add sauce you will find you don’t miss the pasta at all.
For Christmas Ed gave me a KitchenAid® mixer. I keep it out on the counter all the time and have made many recipes with it and have even whipped up body butters to give as gifts using it.
I recently was asked if I would like to try the spiralizer attachment for the mixer that can also peel, core, and slice. It is one smart attachment!
I chose to keep the skin on the zucchini for this recipe, so I used the small core spiral blade to make the zucchini into “zoodles”.
If you are not familiar with how attachments attach to a KitchenAid mixer it is very easy. You simply remove the knob on the top side of the mixer and place the attachment into the opening and tighten with the back screw on the mixer.
It takes less than a minute to attach. I cut the ends of each zucchini and squash so the ends were flat to place in the spiralizer. Once I had the veggies spiralized, I simply removed the spiralizer attachment and washed it by hand. The blades can be washed in the top rack of a dishwasher.
It then added the spiralized veggies to a pan simmer in with garlic, shrimp and a few other ingredients. The recipes makes enough so that I could have the leftovers for lunch the next day….which tasted just as good as the night before.
Garlic Shrimp Zoodles
- 2 zucchini
- 2 yellow squash
- 1/2 cup chicken broth
- 1 1/2 pounds of shrimp peeled, deveined, and tails removed
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 red bell peppers diced
- 1/4 teaspoon red pepper flakes
- Tony Chachere's Original Creole Seasoning to taste
- Chopped basil for garnish
- Combine broth and lemon juice, set aside.
- Spiralize zucchini and squash using the small core spiral slice blade.
- Dice peppers
- To Cook: Heat olive oil over medium heat. Add peppers and cook until edges are browned. Add garlic and red pepper flakes and stir until combined, about one minute.
- Add shrimp. Season with creole seasoning to taste. Cook for 1 minute.
- Add broth and lemon mixture, stir well to mix in with shrimp.
- Add zucchini and squash. Cook for 2-3 minutes, until veggies have cooked down and shrimp is opaque.
- Sprinkle basil over the top of each serving.
This post is sponsored by KitchenAid and Porch.com; thank you so much for supporting the sponsors that make In My Own Style possible.