What’s that on my cutting board? Opera glasses? A strange new optical device? No, it’s a Spiral Cutter from Microplane.
Somehow, even though my Instagram feed is full of spiralized veggies the craze has eluded me until now. I recently received a Spiral Cutter from Microplane and took it out for a little spin yesterday.
I like that it’s a simple device, with a large and small cutter for different sizes of vegetables. I simply twist the vegetables through the opening and the blades produce spirals of vegetable fun, as you can see from the zucchini in the photo above. And when I’m done, I can wash it in the top rack of the dishwasher and it won’t take up much space in the cupboard afterwards.
So, let’s get back to that zucchini you see in the pictures. One of my favourite pasta dishes is simple and zesty with minced garlic, red chili pepper, and lime zest and juice. I decided to replace the usual spaghettini with zucchini ribbons for a light alternative. I simply heated some olive oil, gently simmered the garlic and chili pepper and cranked in a hefty amount of black pepper. Then I tossed the zucchini with this base, along with the lime zest and a good spritz of juice. The idea is to just barely warm the zucchini ribbons so they don’t release too many juices and retain some crispness.
The result? A light and flavourful dish that hit the spot for dinner, especially with a sprinkling of grated Parmesan on top.
Disclaimer: Microplane provided me with a Spiral Cutter to try out and develop a recipe for, but I have received no other compensation for this post. As usual, all opinions are my own.
Zesty Zucchini Ribbons
Zesty Zucchini Ribbons
- 2 medium green and/or yellow zucchini
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, minced
- 1 red chili pepper, minced
- freshly ground black pepper
- pinch salt
- zest of 1 lime
- a spritz or a few of lime juice, to taste
- grated Parmesan cheese for sprinkling
Using the large opening of the Microplane Spiral Cutter, twist the zucchini through, making a lovely big pile of green and creamy white ribbons.
Gently warm the olive oil in a medium skillet, along with the garlic and chili. The idea is to warm and soften the aromatics, but not to let the garlic brown. Grate in a good quantity of pepper — this is supposed to be a zesty dish, but really, you control the degree — and sprinkle in a pinch of salt.
Add the zucchini ribbons to the pan, along with the lime zest and toss gently with tongs. Add the lime juice, and toss a bit more. You’ll notice the zucchini releasing some juices, but that’s okay. Plate before the zucchini gets too soft and top with a sprinkling of Parmesan cheese.