Corn and Salsa Spiralized Zucchini Pasta

Southwest Spiralized Zucchini Pasta

A spiralizer has been sitting around in my closet for quite some time, gathering dust. Something recently caught my attention and prompted me to buy a couple of zucchinis and dust that puppy off. Being that it is Summer, and the height of fresh veggie season, now is the time to do it!

First thing I did was set up the spiralizer with the smaller of the string settings.

Spiralizer and a few ingredients

I washed and trimmed the ends off of two zucchinis and ran them through the process.

Zucchini “noodles”

The center remains as a long “rod”, about the thickness of a pencil. I cut those into little chunks and set them aside. I added two or three good pinches of salt to the “noodles” and tossed them well. I set those aside, while I assembled my other ingredients: about a half of a cup of corn (fresh, cooked on the cobb, and removed), a half cup of salsa, the zucchini core pieces, a minced garlic glove, and a few grinds of black pepper.

In a 10″ nonstick skillet (or wok, if you prefer), add a tablespoon of olive oil and a tablespoon of butter over medium high heat. When melted and bubbling, add the veggies, except for the “noodles”.

Corn, zucchini pieces fron core, garlic clove.

Toss to saute for a minute, the add salsa. Make sure it’s all heated through, then add the zucchini noodles.

Almost done!

If there isn’t too much salt, it should be okay to toss straight in. If you think you added too much, rinse and drain before adding to the skillet. Toss the mixture a couple of times, to coat the noodles, cooking for a minute or so. Cover and steam for a minute. Add the black pepper and adjust seasoning to taste. Sprinkle with cheese of your choice, if desired. If I had some fresh cilantro on hand, I would have added a handful of leaves at the last minute.

The Final product…yum!

And let me say, if you’ve never tried the spiralized zucchini noodle thing, you will be pretty amazed. They really do feel like noodles, with just a slight crunch. Both my wife and daughter thought I had mixed regular thin spaghetti noodles in with the zucchini. Of course, this could be sauced an endless number of ways, and with different veggies. Also, with or without meat. I might try an alfredo next….



Dad’s Lo Mein

(Originally published on July 17, 2013 MMM Foodies)

The Lo Mein is served!

This is one of my “go to” recipes for a quick dinner my finicky kids will eat. Very often, I will make a double batch of thin spaghetti noodles and later find out that someone had too many after school snacks and I have a bunch of leftover noodles. This is a great way to use them! (Obviously, use Lo Mein noodles, if you have them or prefer them! )This meal can come together very quickly, especially if you have your veggies and/or meat prepped in advance. You can keep them in storage bags or containers in the refrigerator a day or two ahead.

To make this recipe friendly to my kids, I have used just a few veggies, but good ones that they will eat. Feel free to add, subtract or substitute whatever suits your tastes. If this were just for me, I would be adding water chestnuts, bamboo shoots, onions, scallions, broccoli, baby corn (my kids like that, but I was out!), tofu, etc. This recipe is very adaptable! If you prefer, you can skip the noodles and serve over rice. I used a piece of flank steak from a local Asian market, but you could just as easily use chicken, pork or some other cut of meat or even shrimp. I put my flank steak in the freezer for about half an hour and that made it easy to slice very thin. If you want to add a little more authenticity, you could add a teaspoon of sesame oil to the sauce. In our family, we have a  severe sesame and shrimp allergy, so I never have them in the house, but there are endless possibilities for you to make this the “Mein” dish at your house tonight! Enjoy!

Dad’s Lo Mein   Matt Miller  July 17, 2013

Lo Mein ingredients



¾ lb Beef Flank Steak, sliced very thinly

4 T. Soy Sauce, divided

3 t. Rice Wine Vinegar, divided

1 T.  All-purpose Flour

¼ cup Vegetable oil, divided, for wok frying

1 small Yellow Squash, diced

1 Lg. rib Celery, diced

½ cup Carrot, diced

1 lg clove Garlic, minced

1 T. fresh Ginger, minced

2 T. Ketchup

1 small pinch Five Spice powder

1 T. Plum Sauce (or Hoisin)

1/3 cup water

1lb Lo Mein Noodles or thin spaghetti, cooked

Thinly sliced flank steak




Get all of the chopping, slicing and dicing done first. In a mixing bowl, add the meat, 2 T. of the soy sauce, 1 t. of the rice wine vinegar and the flour. Mix well and set aside. In a smaller bowl, mix the other 2 T. soy sauce, 2 t. rice wine vinegar, the pinch of Five Spice powder, ketchup and water. Stir to blend well and set aside.

Partially cooked meat

Heat your wok over high heat until screaming hot and add half of the oil. Add meat to wok and cook, constantly moving until almost all the pink is gone. Dump contents into a mixing bowl, set aside and rinse wok. Reheat the wok and add the rest of the oil.

Add carrot to the wok first and sauté. Add the celery next and then the squash, ginger and garlic about a minute later.

Thickening the sauce

Add the meat back in, form an open spot in the middle of the wok and add the sauce mixture. Bring to a boil to thicken and add noodles.

Stir everything together and continue until the noodles are coated with the sauce and heated through. Serve hot! Enjoy!

Toss to combine